Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe

I have seen many carrot cake cheesecake recipes that don’t use a crust at all and in a way I can see why, carrot cakes don’t need a crust. But since part of the recipe is cheesecake, which has a graham cracker crust, I like to use a graham cracker crust for this cake.
So, although it may seem redundant to frost a cheesecake with cream cheese, I like to add a frosting to this recipe.

Ingredients:

1. 2 kgs (8 oz each) cream cheese, room temp shopping list
2. 3/4 cup granulated sugar shopping list
3. 1 tablespoon flour shopping list
4. 3 eggs shopping list
5. 2 teaspoons vanilla shopping list
6. carrot CAKE: shopping list
7. 3/4 cup vegetable oil shopping list
8. 1 cup granulated sugar shopping list
9. 2 eggs shopping list
10. 1 teaspoon vanilla shopping list
11. 1 cup flour shopping list
12. 1 teaspoon baking soda shopping list
13. 1 teaspoon ground cinnamon shopping list
14. Dash salt shopping list
15. 1 can (8 1/2 oz) crushed pineapple packed in juice, well-drained and juice reserved shopping list
16. 1 cup grated carrots shopping list
17. 1/2 cup flaked or shredded coconut shopping list
18. 1/2 cup chopped walnuts shopping list
19. pineapple CREAM CHEESE FROSTING: shopping list
20. 2 oz cream cheese, softened shopping list
21. 1 tablespoon butter, softened shopping list
22. 1 3/4 cups powdered sugar shopping list
23. 1/2 teaspoon vanilla shopping list
24. 1 tablespoons reserved pineapple juice shopping list
25. Dash salt

Directions:

• To make cheesecake, in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
• Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
• Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
• Stir in 1 cup flour, baking soda, mixing well.
• Stir in drained pineapple, carrots, coconut and walnuts.
• Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch spring form pan.
• Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
• Repeat with remaining cream cheese batter. Do not marble with a knife.
• Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
• Cool to room temperature, then refrigerate.
• In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
• Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Makes 1 9-or 9 1/2-inch