A scrumptious Carrot Cake Cheesecake with the added sweetness of pineapple frosting.
Original recipe makes 1 -9 inch cheesecake
Ingredients
Carrot Cake:
1 (21.4 ounce) box Duncan Hines® Classic Carrot Cake Mix
1 cup hot tap water (for soaking carrots and raisins)
2 eggs
1/4 cup vegetable oil
1 (8.5 ounce) can crushed pineapple, packed in juice, drained well, reserve juice
1/2 cup coconut
1/2 cup chopped walnuts
Cheese Cake Filling:
2 (8 ounce) packages cream cheese
2 1/2 teaspoons vanilla extract
3 eggs
Pineapple Cream Cheese Frosting:
2 ounces cream cheese (softened)
1 tablespoon butter (softened)
2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 tablespoons pineapple juice
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PREP
25 mins
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COOK
55 mins
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READY IN
1 hr 20 mins
Directions
- Carrot Cake: Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.
- In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
- Cheesecake: In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
- Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
- Bake in a 350 degrees F preheated oven for 50-60 mins or until cake is set and cooked through.
- Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
- Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.
Nutrition
Calories: 568 kcal
Carbohydrates: 66.4 g
Cholesterol: 126 mg
Fat: 30.8 g
Fiber: 1.9 g
Protein: 8.5 g
Sodium: 431 mg