Carrot Cake Cheesecake With Pineapple Cream Cheese... |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is the most amazing cheesecake. My friend Jimmy gave me this recipe after he made it for my husband's birthday and I practically beat the recipe out of him. It is amazing. Hope you enjoy as much as we do. Read more . Yummers. Ingredients:
16 ounces cream cheese softened |
3/4 cup granulated sugar |
2-1/2 teaspoons vanilla extract |
1 tablespoon flour |
3 eggs |
3/4 cup vegetable oil |
1 cup granulated sugar |
2 eggs |
1-1/2 teaspoons vanilla extract |
1 cup flour |
1 teaspoon baking soda |
1-1/2 teaspoons ground cinnamon |
8-1/2 ounce can crushed pineapple drained with juice reserved |
1 cup grated carrots |
1/2 cup coconut |
1/2 cup chopped walnuts |
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 |
Directions:
1. Beat cream cheese, sugar and vanilla until smooth.
2. Beat in flour, eggs and vanilla extract until smooth then set aside.
3. Combine oil, sugar, eggs and vanilla then mix well and stir in dry ingredients.
4. Mix well then stir in drained pineapple, carrots, coconut and walnuts.
5. Spread 1-1/2 cups carrot cake batter over bottom of greased spring form pan.
6. Drop cream cheese batter over carrot cake batter by spoonfuls.
7. Top with large spoons of remaining cake batter then repeat with cream cheese batter.
8. Spread evenly with knife then bake at 350 for 60 minutes then cool to room temperature.
9. Refrigerate then while cold top with frosting.
10. To make frosting combine cream cheese, butter, sugar, vanilla and reserve juice.
11. Beat until smooth the frost top of cheesecake and refrigerate 4 hours before serving.
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