carrot cake cheesecake from duncan hines®

Ingredients

• Servings: 1
• carrot cake:
• 1 (21.4 ounce) box duncan hines® classic carrot cake mix
• 1 cup hot tap water (for soaking carrots and raisins)
• 2 eggs
• 1/4 cup vegetable oil
• 1 (8.5 ounce) can crushed pineapple, packed in juice, drained well, reserve juice
• 1/2 cup coconut (optional)
• 1/2 cup chopped walnuts
• cheese cake filling:
• 2 (8 ounce) packages cream cheese
• 3/4 cup sugar
• 2 1/2 teaspoons vanilla extract
• 3 eggs
• pineapple cream cheese frosting:
• 2 ounces cream cheese (softened)
• 1 tablespoon butter (softened)
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 2 tablespoons pineapple juice

Recipe

Preparation Time: 25 mins Cook Time: 55 mins Ready Time: 1 hr 20 mins


• 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.
• in mixing bowl add dry mix, 2 eggs, 1/4 cup oil. add well drained carrots, raisins and pineapple. add coconut and walnuts. mix well by hand. spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. reserve remaining carrot cake.
• cheesecake: in large bowl beat cream cheese, sugar and vanilla until smooth. beat in eggs.
• 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 350 degrees f preheated oven for 50-60 mins or until cake is set and cooked through.
• cool to room temperature. when cake is cooled frost with pineapple cream cheese frosting. or top with duncan hines cream cheese frosting. refrigerate for 3 hours and serve chilled.
• beat cream cheese, butter, vanilla, and pineapple juice until smooth. beat in powder sugar until smooth. frost top of cheesecake.