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Carrot Cake Cheesecake
Total:
50 min
Cook:
50 min
Yield:
Varies
Level:
Intermediate
Total:
50 min
Cook:
50 min
Yield:
Varies
Level:
Intermediate

Ingredients

Cheese Cake Filling:

Directions

Cheesecake

1. Beat cream cheese, sugar, vanilla, and eggs until smooth

Carrot Cake Batter

1. Soak carrots and raisins in 1 cup HOT tap water for 5 mins. Drain and squeeze out excess water.

2. Mix dry mix, eggs, oil, drained carrots, coconut, pineapple and walnuts.

Assemble Cake

1. Spread 2 cups batter on bottom of 9" or 9 1/2" springform pan. Reserve remaining batter.

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.

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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Recipe courtesy of Food Network Kitchen

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