CARROT CAKE CHEESECAKE
Steps:
- Cheesecake
- 1. Beat cream cheese, sugar, vanilla, and eggs until smooth
- Carrot Cake Batter
- 1. Soak carrots and raisins in 1 cup HOT tap water for 5 mins. Drain and squeeze out excess water.
- 2. Mix dry mix, eggs, oil, drained carrots, coconut, pineapple and walnuts.
- Assemble Cake
- 1. Spread 2 cups batter on bottom of 9" or 9 1/2" springform pan. Reserve remaining batter.
- 2. Layer 1/2 of cheesecake batter on top of carrot cake batter. Spoon on remaining carrot cake batter and top with remaining cheesecake filling.
- 3. Bake in a 350-degree preheated oven for 50-60 mins. Allow to cool completely. Top with Duncan Hines Cream Cheese Frosting. Refrigerate and serve.
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DUNCAN HINES CARROT CAKE CHEESECAKE
Make and share this Duncan Hines Carrot Cake Cheesecake recipe from Food.com.
Provided by scarley
Categories Cheesecake
Time 4h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Carrot Cake:
- Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 minutes Drain and squeeze out excess water from carrots and raisins.
- In mixing bowl add dry mix, 2 eggs, 1/4 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 1/2" springform pan. Reserve remaining carrot cake.
- Cheesecake:
- In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
- Spread 1/2 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.
Nutrition Facts : Calories 604.7, Fat 38.4, SaturatedFat 17.2, Cholesterol 206.2, Sodium 244.4, Carbohydrate 57.1, Fiber 0.7, Sugar 53.7, Protein 10
CARROT CAKE CHEESECAKE
Make and share this Carrot Cake Cheesecake recipe from Food.com.
Provided by wigangiddy
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Carrot cake.
- 1.Preheat oven to 160°C.
- 2.Mix the brown sugar, eggs, sunflower oil and vanilla extract together.
- 3.Sift in the flour, bicarbonate of soda, baking powder, cinnamon and ginger and mix until smooth.
- 4.Stir in the grated carrots then pour into a cake tin and bake for approximately 8 minutes.
- Cheesecake.
- 1.Mix the cream cheese, sugar and flour until smooth.
- 2.Add the eggs, yoghurt and vanilla extract and continue mixing until smooth.
- 3.Remove the carrot cakes from the oven and pour the cheesecake mixture into the centre. Some of it will mix with the part-baked carrot cake, the rest will sit on top.
- 4.Return to the oven, reduce the heat to 150C and bake for 20 minutes.
- 5.Remove the cakes from the oven and leave to cool. The cake should be served cold.
Nutrition Facts : Calories 528, Fat 31.8, SaturatedFat 10.3, Cholesterol 113.1, Sodium 224, Carbohydrate 54.2, Fiber 1.3, Sugar 33.9, Protein 7.8
EASY CARROT CAKE CHEESECAKE
I love carrot cake, I love cheesecake, so I combined them both! And it's easy to make, since it starts out w/ a cake mix.
Provided by sherry monfils
Categories Cakes
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 325. Spray a 10" springform pan w/ cooking spray, lightly. In lg bowl, beat carrot cake mix, water and 3 eggs until smooth. Fold in raisins. Pour into pan.
- 2. In another lg bowl, beat cream cheese until smooth. Beat in sugar and vanilla. Beat in remaining 3 eggs. Pour mix over cake layer. Place pan on a lg baking sheet. Bake for about 1-1/2 hrs or until center is set.
CARROT CAKE (CAKE MIX)
this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting.
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 bundt cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan.
- I use Bakers Joy spray.
- Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
- Stir in nuts and raisins.
- Pour into prepared pan.
- Bake for 50-55 minutes or until toothpick comes out clean.
- Cool in pan 15 minutes.
- Remove from pan and cool on wire rack.
- Cool at least 1 hour before frosting.
Nutrition Facts : Calories 4193.9, Fat 216, SaturatedFat 32.8, Cholesterol 846, Sodium 3723.5, Carbohydrate 527.3, Fiber 10.7, Sugar 80.4, Protein 66.9
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