Carrot Cake Cheesecake
Duncan Hines Recipe

Carrot Cake Cheesecake

Hands-On Time:
Total Time:
Servings: Varies
Rating: 17 Reviews
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Recipe Description
A scrumptious Carrot Cake Cheesecake with the added sweetness of pineapple frosting.
Ingredients Baking Instructions

Carrot Cake:

  • 1 box Duncan Hines Decadent Carrot Cake
  • 1 cup hot tap water (for soaking carrots and raisins)
  • 2 eggs
  • 1/4 cup vegetable oil
  • 8 1/2 oz can crushed pineapple, packed in juice, drained well, reserve juice
  • 1/2 cup coconut (optional)
  • 1/2 cup chopped walnuts

Cheese Cake Filling:

  • 2 (8oz) packages cream cheese
  • 3/4 cup sugar
  • 2 1/2 teaspoons of vanilla extract
  • 3 eggs

Pineapple Cream Cheese Frosting:

  • 2 oz cream cheese (softened)
  • 1 tablespoon butter (softened)
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 T pineapple juice
  1. Carrot Cake:

  2. 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.
  3. 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.
  4. Cheesecake:

  5. In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
  6. 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.
  7. Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
  8. 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.
  9. Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.



Reviews
gecook
Reviewed by: gecook Posted: Sun November 15, 2009 Rating: 
made this for my husband to make to work for treat day, turned out great as cupcakes, really easy
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harguthm
Reviewed by: harguthm Posted: Sat November 14, 2009 Rating: 
Sweetsqueen: If you follow the cdirections step by step, they are not overwhelming. Everthing is explained very well. I'm sure the finished product will be worth it.
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kstagnaro
Reviewed by: kstagnaro Posted: Sat November 14, 2009 Rating: 
I can tell by how this looks it will be fabulous. I would like to suggest that the same thing can be done with the Red Velvet mix (rather than going to the Cheesecake Factory for their red velvet cheesecake). I make my Red Velvet with 1 cup of sour cream, 1/2 cup water, & 1/4 cup vegetable oil, and 1 tsp. of vanilla extract rather than the liquid ingredients and their measurements that are on the box. Oh, so that no one is confused I do still add the 3 eggs that are listed on the box. I also prefer a more chocolate-y red velvet so I add 2 tbls. of unsweetened cocoa to the dry cake mix before mixing.
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