Carrot Cake Cheesecake Recipe

Carrot Cake Cheesecake Recipe

Ingredients

For the cheesecake:

• 16 ounces cream cheese, at room temperature
• 3/4 cup sugar
• 2 1/2 teaspoons vanilla extract
• 1 tablespoon flour
• 3 eggs

For the carrot cake:

• 3/4 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoon vanilla extract
• 1 cup flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ginger
• 8 oz can crushed pineapple, packed in 100% juice, drained well, reserve juice
• 1 cup grated carrots
• 1/2 cup shredded coconut
• 1/2 cup chopped walnuts

For the Pineapple Cream Cheese Frosting:

• 2 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1 3/4 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon reserved pineapple juice

Method

1. Preheat oven to 350F
2. In a large mixing bowl, beat together cream cheese and sugar until smooth
3. Mix in flour, eggs and vanilla until thoroughly combined
4. Set aside
5. To prepare cake batter, in a large bowl combine oil, sugar, eggs and vanilla
6. Gradually add in flour, baking soda, cinnamon, nutmeg and ginger until well combined
7. Stir in pineapple, carrots, coconut and walnuts
8. Pour 1 ½ cups of carrot cake batter into the bottom of a lightly greased, 9 inch springform pan
9. Drop spoonfuls of cream cheese batter onto the cake batter, using a total of ¼ of the batter
10. Spoon remaining carrot cake batter over top then remaining cream cheese batter
11. Bake for 1 hour, or until cake is set
12. Cool, cover and chill 1 hour
13. In a medium mixing bowl, cream together all frosting ingredients until smooth
14. Frost cheesecake then cover and chill overnight

Full List of Cake Recipes
Full List of Cheesecake Recipes