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Carrot Cake Cheesecake

Servings:	Varies
Rating:	47 Discussions

A scrumptious Carrot Cake Cheesecake with the added sweetness of pineapple frosting.

Carrot Cake:

1 box Duncan Hines Classic Carrot Decadent Cake Mix
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

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° 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.

Rating:

wonderful cake i really liked the carrot & cheese cake together.

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made this to see of i wanted to make it for thanksgiving. It turned out great. I did use a 10 in. springform. If your looking more for a cheese cake this is not it, small dollops of cheese cake in a carrot cake is what you get. we did not hesitate to eat this at all. use guessed it, i'm not making this again cause i wanted to try another recipe.

i did make sure that my oven maintained the correct temp.

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what other fruit beside pineapple is a good choice? my friend is allergic to pineapple and i wanna make this for her birthday.

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How much raisins and carrots are in this recipe???

the fruit is in the box.

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I was very worried about this cake after reading the reviews, but it was fabulous! I am at 6500 feet, so I added 1/4 cup flour to the cake batter, but otherwise made it as directed. I used a 9" springform pan and covered the cake in fondant instead of the frosting suggestion. A couple hints. The cake batter is supposed to be very stiff. Make sure your carrot/raisin mixture and pineapple are squeezed of any excess mositure, which completely contradicts the instructions on the box for a regular cake. Also, I normally use a lot of store brand ingredients in my cooking, but I didn't want to chance runny cream cheese. I used Philadelphia Brand. I thiink what is more important is to make sure you don't use cream cheese "spread" or whipped. I would even be a little cautious of light. People LOVED this cake and I plan on making it a staple for my fondant covered cakes. It really was a nice combo.

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Classic Carrot Decadent Cake by itself is fabulous- will print out the coupon and hope it works up here in Canada, than I will make this and combine 2 of my hubbies favorites ( carrot cake and cheesecake) -Thanks for the effort you have put into the web site - am truly enjoying it and was able to find a recipe I lost a couple of years ago -YaHoo

Keep up the great work!!!!!

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I'm printing this out and using one of my Duncan Hines coupons to purchase the Decedent Carrot Cake Mix. I've not tried it yet so I'm truly looking forward to making this recipe.

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I made this cake and used a bundt pan and had no problem with it cooking all the way thru

I might try it this way. Thanks for the update on another way to make it.

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those of you who have a problem with it not baking" all the way thru, what size spring pan did you use? it calls for a 9" - 9 1/2 spring pan. while reading your comments I looked at my spring pan and it's a 8" pan the cake would not completely cook in this pan.

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follow to a "T" but again I had the same non baking issue. As we speak its sitting in the oven on 200 and is firming up. Looked up a recipe that is the same for the cheescake except that it calls for 1 Tbsp of flour which makes sense. Sooo hope that helps. I cant rate as i have not tasted it.