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
- Dash salt
- 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.