Recipe: Carrot Cake Cheesecake
Summary: There was a delightful combination of two of the tastiest desserts on this earth. SUCCESS! I’ll definitely be treating myself to another few slices for my birthday.
Ingredients
- For the Cheesecake:
- 2 8-oz packages cream cheese, room temperature
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon flour
- 1 teaspoon vanilla extract
- ½ cup sour cream
- Carrot Cake:
- ¾ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup finely grated carrots, squeezed to remove excess liquid
- 8 oz can crushed pineapple, drained well, juice reserved
- ½ cup shredded coconut
- Cream Cheese Frosting:
- 3 ounces cream cheese, room temperature
- 2 tablespoons butter, softened
- 1½ cups powdered sugar
- 2 teaspoons reserved pineapple juice
- 1 teaspoon vanilla
- 1 tablespoon sour cream
- Walnuts, for topping
- Shredded coconut, for topping
Preparation time: 30 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 10
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