Carrot Cake Cheesecake

By Lorena_321

Ingredients

• Cream Cheese Batter:
• 16 oz. cream cheese (room temp)
• 3/4 cup sugar
• 1 T flour
• 3 eggs
• 1 t vanilla
• Cake:
• 3/4 cup oil
• 1 cup sugar
• 2 eggs
• 1 t vanilla
• 1 cup flour
• 1 t baking soda
• 1 t cinnamon
• 1 lg pinch of salt
• 1 (8 1/2 oz.) can crushed pineapple, drained, juice reserved
• 1 cup grated carrots
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts
• Pineapple Cream Cheese Frosting:
• 2 oz. cream cheese, softened
• 1 T butter, softened
• 1 3/4 cups powdered sugar, sifted
• 1/2 t. vanilla
• 1 T reserved pineapple juice
• dash of salt

Preparation

Step 1

Grease a 9 or 9 1/2" springform pan. Set aside
In large mixer bowl, beat cream cheese and 3/4 cup sugar until smooth. Beat in 1 T flour, 3 eggs and 2 t vanilla until smooth. set aside.

For cake, in a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 t 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 cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble)
Bake in preheated 350 degree 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 frosting. In a bowl, combine 2 oz. cream cheese, butter, powdered sugar, 1/2 t vanilla, 1 T reserved pineapple juice and a dash of salt. Beat until smooth and spreading consistency. Frost top of cheesecake.
Refrigerate 3 to 4 hours before serving.