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Carrot Cake Cheesecake

Ingredients

Cheesecake:

  • 16 ounces cream cheese (room temperature)

  • 3⁄4 cup granulated sugar

  • 1 tablespoon All-Purpose flour

  • 3 large eggs

  • 1 teaspoon vanilla extract

Carrot Cake:

  • 3⁄4 cup vegetable oil

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1 cup All-Purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • 1 dash salt

  •  8 ½ ounce can crushed pineapple, drained & juice reserved

  • 1 cup carrot, grated

  • ½ cup flaked coconut

  • ½ cup walnuts, chopped

Basic Cream Cheese Frosting:

  • 2-8 ounce package of cream cheese, softened

  • 1 cup unsalted butter

  • 2-16 ounce boxes of powdered sugar       

  • 2 teaspoons vanilla extract

  • ¼ teaspoon salt

  • 1 cup pecans, chopped

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Directions

Cheesecake:

  1. In large bowl of electric mixer, beat together cream cheese and sugar until smooth.

  2. Beat in flour, eggs and vanilla until smooth; set aside.

Carrot Cake:

  1. Preheat oven to 350 degrees.  Grease a 9-inch spring form pan.

  2. In large bowl, mix together oil, sugar, eggs and vanilla, blending thoroughly.

  3. Stir in flour, baking soda, cinnamon and dash salt, mixing well.

  4. Stir in drained pineapple, carrots, coconut and walnuts.

  5. Spread batter in bottom of pan; smooth out batter with knife.

  6. Pour cream cheese batter over carrot cake batter; smooth batter evenly; do not marble the batter.

  7. Bake 50 to 65 minutes or until cake is set and cooked through.

  8. Cool to room temperature, then refrigerate.

Basic Cream Cheese Frosting:

  1. In a large bowl, beat cream cheese and butter with mixer until smooth. 

  2. Add sugar and beat until light and fluffy; stir in vanilla and salt. 

  3. Frost top of cheesecake and sprinkle pecans over top of cheesecake; refrigerate 4 hours before serving.

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