Carrot Cake Cheesecake

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  • Level: Intermediate
  • Total: 50 min
  • Cook: 50 min
  • Yield: Varies
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Ingredients

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

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

1 tub Duncan Hines® Creamy Home-Style Cream Cheese Frosting

Directions

  1. Cheesecake
  2. 1. Beat cream cheese, sugar, vanilla, and eggs until smooth
  3. Carrot Cake Batter
  4. 1. Soak carrots and raisins in 1 cup HOT tap water for 5 mins. Drain and squeeze out excess water.
  5. 2. Mix dry mix, eggs, oil, drained carrots, coconut, pineapple and walnuts.
  6. Assemble Cake
  7. 1. Spread 2 cups batter on bottom of 9" or 9 1/2" springform pan. Reserve remaining batter.
  8. 2. Layer 1/2 of cheesecake batter on top of carrot cake batter. Spoon on remaining carrot cake batter and top with remaining cheesecake filling.
  9. 3. Bake in a 350-degree preheated oven for 50-60 mins. Allow to cool completely. Top with Duncan Hines Cream Cheese Frosting. Refrigerate and serve.
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