Carrot Cake Cheesecake

9 Aug

So sorry if it seems I fell off the face of the earth for a week or two – I was in NYC for several days, then had a nonstop work week! But I’m alive and well, and back with some tasty recipes!

This cake was made for a coworker’s Birthday – when she said she loves carrot cake and cheesecake, I knew I had to make a combo dessert! I’d honestly never made a cheesecake before, let alone a cheesecake/cake combo, so scoured the internet for a great recipe to fit what I had in mind. Let me tell you, this dessert definitely fit the bill! And to those of you who have never made a cheesecake before, don’t be afraid! I promise, it’s not as scary as you’d think. 🙂 

PS: Stay tuned for a NYC cheesecake related post next – it’s good stuff!

Carrot Cake Cheesecake

For the cheesecake:
16 oz cream cheese, at room temperature
3/4 cup sugar
2 1/2 tsp vanilla extract
1 Tbsp flour
3 eggs

For the cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 can crushed pineapple in juice (8.5 oz) drained well
1 cup grated carrot
1/2 cup shredded coconut
1/2 cup walnuts, chopped

For the cheesecake:
Beat cream cheese, sugar, and vanilla until smooth. Beat in flour, eggs, and vanilla until smooth. Set aside.

For the carrot cake:
In a large bowl, combine oil, sugar, eggs, and vanilla extract and mix well. Stir in dry ingredients, mixing well. Stir in drained pineapple, carrots, coconut, and walnuts.

Spread 1 1/2 cups of carrot cake batter over the bottom of a greased 9 or 9 1/2″ springform pan. Drop cream cheese batter over the carrot cake batter by spoonfuls; 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 a preheated 350 degrees F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.


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