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Carrot Cake Cheesecake Recipe

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This recipe for Carrot Cake Cheesecake, by , is from Belles of the Bowl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Steele
Added: Monday, March 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
CHEESECAKE

16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla
CARROT CAKE

3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice
reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING

2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice

Directions:
Directions:
2. In large bowl of electric mixer, beat together 2 pkgs
cream cheese and 3/4 cup sugar until smooth.
3. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons
vanilla until smooth. Set aside.
4. Meanwhile prepare Carrot Cake: In large bowl,
combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla,
blending thoroughly.
5. Stir in 1 cup flour, baking soda, cinnamon and dash
salt, mixing well.
6. Stir in drained pineapple, carrots, coconut and walnuts.
7. Spread 1 1/2 cups carrot cake batter over bottom of
greased 9-or 9 1/2-inch springform pan.
8. Drop large spoonfuls of cream cheese batter over
carrot cake batter; top with large spoonfuls of remaining carrot
cake batter.
9. Repeat with remaining cream cheese batter, spreading
evenly with a knife.
10. Do not marble with a knife.
11. Bake in preheated 350 degree oven 50 to 65 minutes
or until cake is set and cooked through.
12. Cool to room temperature, then refrigerate.
13. When cake is cold, prepare Pineapple Cream Cheese
Frosting.
14. In a bowl of electric mixer, combine 2 oz cream
cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1
tablespoon reserved pineapple juice and dash of salt.
15. Beat until smooth and of spreading consistency.
16. Frost top of cheesecake.
17. Refrigerate 3 to 4 hours before serving.

Personal Notes:
Personal Notes:
Two of my absolute favorites in one bite...what could be better?

 

 

 

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