Ingredients
- for the cheesecake:
- 2 8-ounce packages, cream cheese - room temperature
- 3/4 cup, granulated sugar
- 1 tablespoon, all-purpose flour
- 3 eggs
- 2 teaspoons, vanilla extract
- for the carrot cake:
- 3/4 cup, vegetable oil
- 1 cup, granulated sugar
- 2 eggs
- 1 teaspoon, vanilla extract
- 1 cup, all-purpose flour
- 1 teaspoon, baking soda
- 1 teaspoon, cinnamon - ground
- 1/8 teaspoon, salt
- 1 8-1/2-ounce can crushed pineapple packed in juice - well-drained and juice reserved (juice used in frosting)
- 1 cup, grated carrots
- 1/2 cup, flaked or 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 to 2 cups, powdered (confectioners&rsquo sugar
- 1/2 teaspoon, vanilla extract
- 1 to 1 -1/2 tablespoons, reserved pineapple juice - reserved from carrot cake ingredients
- 1/8 teaspoon salt
Preparation
Step 1
Grease a 9- or 9-1/2-inch springform pan with butter or solid vegetable shortening. Preheat the oven to 350 degrees.
To make the cheesecake:
In the large bowl of electric mixer, beat together the 2 packages of cream cheese and 3/4 cup granulated sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla, continuing to beat until smooth. Set aside.
To make the carrot cake:
In a large bowl, combine the oil, 1 cup of granulated sugar, 2 eggs and 1 teaspoon of vanilla, blending thoroughly. Stir in the 1 cup of flour, the baking soda, cinnamon and salt, mixing well. Stir in the drained pineapple, carrots, coconut and walnuts.
To compose the carrot cake/cheesecake:
Spread 1-1/2 cups of the carrot cake batter over bottom of the greased 9- or 9-1/2-inch springform pan (use a measuring cup to scoop and pour the batter accurately). Drop large spoonfuls of the cream cheese batter over carrot cake batter; top that with large spoonfuls of the remaining carrot cake batter. Repeat with the remaining cream cheese batter, spreading the top evenly with a knife. (Do not marble the cake mixtures with a knife.)
Bake the finished composition in the preheated 350-degree oven for 50 to 65 minutes or until the cake is set and cooked throughout. Cool to room temperature, then refrigerate.
To make the pineapple cream cheese frosting:
In the bowl of an electric mixer, combine the 2 ounces cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 to 1-1/2 tablespoons reserved pineapple juice and the salt. Beat until mixture is smooth and of spreading consistency. Frost the top of the chilled cheesecake. Refrigerate 3 to 4 hours before serving.