Carrot Cake Cheesecake

1 package (16 ounce) cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla

3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts

1 (2 ounce) cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice

  • In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
  • Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth.
  • Set aside.
  • Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
  • Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
  • Stir in drained pineapple, carrots, coconut and walnuts.
  • Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
  • Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  • Repeat with remaining cream cheese batter, spreading evenly with a knife.
  • Do not marble with a knife.
  • Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
  • Cool to room temperature, then refrigerate.
  • When cake is cold, prepare Pineapple Cream Cheese Frosting.
  • In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
  • Beat until smooth and of spreading consistency.
  • Frost top of cheesecake.
  • Refrigerate 3 to 4 hours before serving.

Source

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