Ingredients
CHEESECAKE- 16 ounces 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
- 1 dash salt
- 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
- 1 cup grated carrot
- 1⁄2 cup flaked coconut
- 1⁄2 cup chopped walnuts
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 3⁄4 cups powdered sugar
- 1⁄2 teaspoon vanilla
- 1 tablespoon reserved pineapple juice
Instructions
1 _ To make cheesecake,2 _ In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
3 _ Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
4 _ Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
5 _ Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
6 _ Stir in drained pineapple, carrots, coconut and walnuts.
7 _ Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
8 _ Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
9 _ Repeat with remaining cream cheese batter, spreading evenly with a knife.
10 _ Do not marble with a knife.
11 _ Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
12 _ Cool to room temperature, then refrigerate.
13 _ When cake is cold, prepare Pineapple Cream Cheese Frosting.
14 _ 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.
15 _ Beat until smooth and of spreading consistency.
16 _ Frost top of cheesecake.
17 _ Refrigerate 3 to 4 hours before serving.
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