CARROT CAKE / CHEESECAKE

By YogiRenee

Ingredients

• for the cheesecake:
• MAKES ONE 9- OR 9-1/2-INCH 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�) sugar
• 1/2 teaspoon, vanilla extract
• 1 to 1 -1/2 tablespoons, reserved pineapple juice - reserved from carrot cake ingredients
• 1/8 teaspoon salt

Details

Servings 9
Adapted from melindalee.com

Preparation

Step 1

Layered Cheesecake and Carrot Cake
It all began when a caller to the Food News program told of having patronized a restaurant which served a cheesecake that was layered with a carrot cake! I began trying to figure out how to combine the two in such a way that they could be baked simultaneously, and be done simultaneously. The answer turned out to be supplied by another listener, to wit: the creation is formed in four alternating layers, two of cheesecake and two of carrot cake; the layers are not swirled together (marbled), but baked one atop the next, and both cake batters are formulated to require about the same length of baking time. In case it might not be rich enough already, the cake is then frosted with the kind of pineapple cream cheese frosting that is traditional for carrot cake. It is necessary to carefully spoon on each layer as directed below, but the recipe is not difficult - and the result is a real conversation piece!

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.

Serve chilled.