What do you get when you combine carrot cake and cheesecake (each a truly wonderful dessert in its own right)? A decadently delicious and awesomely amazing dessert!
Carrot Cake Cheesecake
Ingredients:
18 ounces cream cheese (at room temperature)
1-3/4 cup granulated sugar
1-3/4 cups powdered sugar
1 cup flour and 1 tablespoon flour
5 eggs
2-1/2 teaspoons vanilla
3/4 cup vegetable oil
1 teaspoon baking soda
1 teaspoon cinnamon
1 (8-1/2 ounce) can crushed pineapple, drained (save juice)
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
1 tablespoon butter, softened
1 tablespoon reserved pineapple juice
Dash of salt
Directions:
Grease a 9 or 9-1/2 inch springform pan. Set aside.
In the large bowl, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1-1/2 cups carrot cake batter over bottom of prepared 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, spreading evenly with a knife.
Bake in preheated 350°F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.
For the frosting: in a small bowl, combine 2 ounces of cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth (spreading consistency). Frost the top of the cheesecake. Refrigerate 3 to 4 hours before serving.