Carrot Cake Cheesecake
- Level: Intermediate
- Yield: Varies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 292
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 17
- Dietary Fiber
- 1
- Sugar
- 16
- Protein
- 5
- Cholesterol
- 102
- Sodium
- 174
- Total: 50 min
- Cook: 50 min
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
- 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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