2eight ouncepackages cream cheese, room temperature
3/4cupwhite sugar
1Tablespoonall purpose flour
3eggs, room temperature
1Teaspoonvanilla
Carrot Cake Batter
3/4cupvegetable oil
1cupwhite sugar
2eggs, room temperature
1TeaspoonVanilla
1cupall purpose flour
1Teaspoonbaking soda
1Teaspoon cinnamon
dash of salt
one8 1/2 ounce cancrushed pineapple, drained well with juice from the pineapple reserved
1cupgrated fresh carrots
1/2cupflaked coconut
1/2 cupchopped walnuts
Pineapple Cream Cheese Frosting
2ouncescream cheese
1Tablespoonbutter, softened
1 3/4cupspowdered sugar, sifted
1/2Teaspoonvanilla
1Tablespoonreserved pineapple juice
Instructions
Make the cheesecake batter:IN a large bowl using an electric mixer beat together the 2 packages of cream cheese and 3/4 cup sugar until smooth. Beat in 1 Tablespoon flour, 3 eggs and 1 Teaspoon vanilla until smooth, set aside.Make the Carrot Cake Batter:In a large bowl combine the 3/4 cup vegetable oil, 1 cup sugar,2 eggs, and 1 Teaspoon vanilla. Mix with an electric mixer until well combined. STIR in 1 cup flour, baking soda, cinnamon and salt. Next , STIR in the drained pineapple, carrots, coconut and walnuts.Spread 11/2 cups of carrot cake batter onto the bottom of a greased 9 inch springform pan.Drop large spoonfuls of cream cheese batter over the carrot cake batter, top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Bake in a preheated 350 degree oven for 50 - 60 minutes or until cake is set and cooked through. Cool to room temperature then refrigerate.When cake is cold, prepare the Pineapple Cream Cheese Frosting.Make the Pineapple Cream Cheese Frosting:In a large bowl combine 2 ounces cream cheese ,butter, powdered sugar, 1/2 Teaspoon vanilla, 1 Tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and the frosting has a spreading consistency. Frost the top of the cheesecake. Refrigerate the cake 3 - 4 hours before serving.