CARROT CAKE CHEESECAKE

By LindaW1955

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Ingredients

• 2-8 oz packages + 2 oz cream cheese - room temperature, divided
• 1 3/4 cups granulated sugar, divided
• 1 3/4 cups powdered sugar, sifted
• 1 cup flour + 1 TBS flour
• 5 eggs
• 3 tsp vanilla, divided
• 3/4 cup vegetable oil
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 8.5 oz can crushed pineapple, well drained and juice reserved
• 1 cup grated carrots
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts
• 1 TBS butter, softened
• 1 TBS reserved pineapple juice
• Dash of salt

Preparation

Step 1

Grease 9 or 9.5" springform pan. Oven 350 degrees

In large bowl of elextric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 TBS flour, 3 eggs and 2 tsp vanilla until smooth. Set aside.

For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 tsp vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon, 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 batther. Top w/ large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife.

Bake 50-65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

Frosting: In large bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 tsp vanilla, 1 TBS reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3-4 hours before serving.