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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Carrot Cake Cheesecake with Pineapple Cream Cheese Frosting Recipe

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This recipe for Carrot Cake Cheesecake with Pineapple Cream Cheese Frosting is from Dinner is SRBed!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE
1 box carrot cake mix
1 cup hot tap water (for soaking carrots and raisins*)
2 eggs
1/4 cup vegetable oil
1 (8-1/2 oz) can crushed pineapple, packed in juice, drained well (reserve juice)
1/2 cup coconut
1/2 cup chopped nuts
CHEESE CAKE FILLING
2 (8 oz) pkgs cream cheese
3/4 cup sugar
2-1/2 tsp vanilla
3 eggs
1 TBSP flour
FROSTING
2 oz cream cheese, softened
1 TBSP butter, softened
2 cups powdered sugar
1-1/2 tsp vanilla
2 TBSP pineapple juice
Directions:
Directions:
For cake: Soak carrots and raisins in 1 cup hot tap water; allow to stand for 5 minutes. Drain and squeeze out excess water from carrots and raisins. In mixing bowl, add dry mix, 2 eggs, 1/4 cup oil. Add well-drained carrots, raisins and pineapple. Add coconut and nuts. Mix well by hand. Spread 2 cups carrot cake batter on bottom of a greased 9x9-inch springform pan. Reserve remaining batter.
For cheesecake: In large bowl, beat cream cheese, sugar and vanilla until smooth. Beat in eggs and flour. Spread half of cheesecake batter on top of carrot cake. Spoon on remaining carrot cake batter and top with remaining cheesecake batter. Do not marble with knife. Bake in 350ºF oven for 50-60 minutes or until cake is set and cooked through. Cool to room temperature. When cooled, frost with Pineapple Cream Cheese Frosting.
For frosting: Beat cream cheese, butter vanilla and pineapple juice until smooth. Beat in powdered sugar until smooth. Frost top of cheesecake.
Personal Notes:
Personal Notes:
*If using Duncan Hines Decadent Carrot Cake mix with carrot and raisin packet.
To use a regular carrot cake mix, soak only 1/2 cup raisins in 1/2 cup hot water.

 

 

 

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