Ingredients: |
Ingredients: Cheesecake:
16 oz. cream cheese
3/4 c. sugar
1 T. flour
3 eggs
1 tsp. vanilla
Carrot Cake:
3/4 c. oil
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 dash of salt
1 (8 1/2 oz.) can crushed pineapple, well drained and reserve the juice
1 c. grated carrots
1/2 c. flaked coconut
1/2 c. chopped walnuts
Pineapple Cream Cheese Frosting:
2 oz. cream cheese, softened
1 T. butter, softened
1 3/4 c. powdered sugar
1/2 tsp. vanilla
1 T. reserved pineapple juice
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Directions: |
Directions:To make cheesecake - In large bowl of electric mixer, beat together 2 pkgs. cream cheese and 3/4 c. sugar until smooth. Beat in 1 T. flour, 3 eggs and 2 tsp. vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 c. sugar, 2 eggs and 1 tsp. vanilla, blending thoroughly. Stir in 1 c. flour, baking soda, cinnamon and a dash of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 1/2 c. carrot cake batter over bottom of greased 9 or 10" springform pan.
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife, but do not marble with the knife.
Bake for 50-65 min. at 350º or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting. Combine the frosting ingredients in a mixer and beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3-4 hours before serving. |
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