Carrot Cake Cheesecake

Ingredients

Serves: 12

• 500g cream cheese, room temperature
• 3/4 cup sugar
• 2½ teaspoons vanilla essence
• 1 tablespoon flour
• 3 eggs
  
• Carrot Cake
• 3/4 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoon vanilla essence
• 1 cup flour
• 1 teaspoon baking soda
• 1 1/2 teaspoon ground cinnamon
• 250g can crushed pineapple, packed in juice, drained well, reserve juice (NOTE, do not use sweetened syrup, just natural juice)
• 1 cup grated carrots
• 1/2 cup coconut
• 1/2 cup chopped walnuts
  
• Pineapple Cream Cheese Icing/Frosting
• 60g cream cheese, softened
• 1 tablespoon butter, softened
• 1 3/4 cup icing sugar
• 1 teaspoon vanilla essence
• 1 tablespoon reserved pineapple juice

Preparation method

Prep: 2 hours | Cook: 2 hours

1.

In large bowl, beat with an electric mixer, cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

2.

Carrot Cake: In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.

3.

Spread 1 1/2 c. carrot cake batter over bottom of greased 23 or 25cm" springform pan. Drop cream cheese batter over 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 preheated 180 degrees oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.

4.

Pineapple Cream Cheese Frosting: In a large bowl, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat with electric mixers until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.