Carrot Cake Cheesecake Recipe…
I have seen many carrot cake cheesecake recipes that don’t use a crust at all and in a way I can see why. The carrot cake part goes on the bottom and, technically, carrot cakes don’t need a crust. But since part of the recipe is cheesecake, which has a graham cracker crust, I like to use a graham cracker crust for this cake.
Along the same lines, many carrot cake cheesecake recipes don’t call for a frosting, but carrot cakes usually have a cream cheese frosting. So, although it may seem redundant to frost a cheesecake with cream cheese, I like to add a frosting to this recipe.
2 kgs (8 oz each) cream cheese, room temp shopping list
3/4 cup granulated sugar shopping list
1 tablespoon flour shopping list
3 eggs shopping list
2 teaspoons vanilla shopping list
carrot CAKE: shopping list
3/4 cup vegetable oil shopping list
1 cup granulated sugar shopping list
2 eggs shopping list
1 teaspoon vanilla shopping list
1 cup flour shopping list
1 teaspoon baking soda shopping list
1 teaspoon ground cinnamon shopping list
Dash salt shopping list
1 can (8 1/2 oz) crushed pineapple packed in juice, well-drained and juice reserved shopping list
1 cup grated carrots shopping list
1/2 cup flaked or shredded coconut shopping list
1/2 cup chopped walnuts shopping list
pineapple CREAM CHEESE FROSTING: shopping list
2 oz cream cheese, softened shopping list
1 tablespoon butter, softened shopping list
1 3/4 cups powdered sugar shopping list
1/2 teaspoon vanilla shopping list
1 tablespoons reserved pineapple juice shopping list
To make cheesecake, in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch spring form 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. Do not marble with a knife.
Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
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. Beat until smooth and of spreading consistency.
Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Makes 1 (9-or 9 1/2-inch) cheesecake.