Carrot Cake Cheesecake

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Cheesecake:
  • 16 ounces/2 packages cream cheese (at room temperature)
  • 3/4 cup granulated sugar
  • 1 tablespoon flour
  • 3 eggs
  • 1 teaspoon vanilla
Carrot Cake:
  • 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 generous pinch of salt
  • 1 (8 ounce) can crushed pineapple, well drained with juice reserved
  • 1 cup grated carrots
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts
Pineapple Cream Cheese Frosting:
  • 2 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 3/4 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla
  • 1 tablespoon reserved pineapple juice
  • Dash of salt
Directions:
  1. Grease a 9 or 91/2 inch springform pan. Set aside.
  2. In the large bowl of an electric mixer, beat together cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
  3. For the carrot cake: in a large bowl, mix 1 cup sugar, 2 eggs and 1 teaspoon vanilla. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
  4. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Spread half the cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife.  (Do not marble with the knife.)
  5. Place a pan full of water in the oven with the cake (I usually water-bath cheesecakes, but I didn't have a big enough pan). Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate.
  6. When cake is cold, prepare the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake.
  7. Refrigerate 3 to 4 hours before serving.