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