Carrot Cake Cheesecake with Crushed Pineapple

Recipe by LuuvBunny
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CARROT CAKE LAYER:
  • Grease and flour the bottom of a 9 or 10 inch spring form pan. Do NOT grease the sides.
  • Preheat oven to 300 degrees F.
  • Sift together flour, baking powder, baking soda, cinnamon and nutmeg.
  • In a large mixing bowl, beat the sugar, eggs and oil until light and fluffy.
  • Stir in the grated carrots, pineapple and nuts.
  • Fold in the dry ingredients by hand.
  • Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
  • Pour into prepared pan.
  • CHEESECAKE LAYER.
  • Cream together cream cheese and sugar.
  • Add eggs one at a time,beating well after each addition.
  • Add vanilla extract.
  • Finally blend in whipping cream.
  • Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan.
  • Bake at 300 degrees F for 1 hour and 15 minutes for a 9 inch pan. A 10 inch pan may require a little less baking time.
  • When the cheesecake just begins to turn brown at the edges is a good time to take it out of the oven.
  • Cool on a wire rack for 5 minutes before running a sharp knife all the way around the inside edge of the cake.
  • Leave on the wire rack until completely cooled, then refrigerate.
  • Remove from pan and garnish with whipped cream and if desired, candied carrot curls.
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