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Pumpkin Carrot Cake Cheesecake Recipe

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This recipe for Pumpkin Carrot Cake Cheesecake is from Stirring up Memories, 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:  
1 box Duncan Hines Decadent Carrot Cake-reserve 1/2 cup of dry mix, set aside
1 cup hot tap water(for soaking carrots and raisins)
2 eggs
1/4 cup vegetable oil
1/2 cup chopped walnuts
16 oz. tub Duncan Hines Creamy Home-Style Cream Cheese Frosting
Cheese Cake Filling:
2 (8 oz.) pkg. cream cheese
3 large eggs
1 can sweetened condensed milk
1/2 cup packed brown sugar
1 cup pumpkin puree
1/2 cup reserved Duncan Hines Decadent Carrot Cake Dry Mix
Directions:
Directions:
Carrot cake:
Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.
Cheesecake:
In large bowl beat cream cheese, eggs and sweetened condensed milk until smooth. Add remaining ingredients (brown sugar, pumpkin, and remaining 1/2 cup of dry mix).
Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
Bake in a 350º preheated oven for 50-60 mins or until cake is set and cooked through.
Cool to room temperature. When cake is cooled, top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.

 

 

 

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