Carrot Cake Cheesecake

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  • Level: Intermediate
  • Total: 50 min
  • Cook: 50 min
  • Yield: Varies
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Cheese Cake Filling:


  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.
  10. document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + "' %3E%3C/script%3E"))

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