Carrot Cake Cheesecake

You'll Need
  • 1 box Duncan Hines Carrot Cake Mix
  • Carrots and raisins (as provided with cake mix)
  • 1 cup hot tap water (for soaking carrots and raisins)
  • 2 eggs
  • ¼ cup vegetable oil
  • 8 ½ oz can crushed pineapple, packed in juice, drained well, reserve juice
  • ½ cup coconut (optional)
  • ½ cup chopped walnuts

Cheese Cake Filling

  • 2 (8oz) packages cream cheese
  • ¾ cup sugar
  • 2 ½ teaspoons of vanilla extract
  • 3 eggs

Pineapple Cream Cheese Frosting

  • 2 oz cream cheese (softened)
  • 1 tablespoon butter (softened)
  • 2 cups powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 2 T pineapple juice
Preparation
  • Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.
  • In mixing bowl add dry mix, 2 eggs, ¼ cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 ½” springform pan. Reserve remaining carrot cake.

Cheesecake Preparation

  • In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
  • Spread ½ of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
  • Bake in a 350° preheated oven for 50–60 mins or until cake is set and cooked through.
  • Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
  • Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.