Personally, cheesecake and carrot cake are one of my favorites. Combining the two with cream cheese frosting is the top of the line.
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
For Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
8 1/2 ounces can crushed pineapple, packed in juice, drained well,
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
For Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
In large bowl of electric mixer, beat cream cheese, sugar and
vanilla until smooth. Beat in flour, eggs and vanilla extract until
smooth. Set aside. Meanwhile prepare 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.
Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9
1/2" 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
350F 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.
Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract and reserved pineapple juice.
Beat until smooth and of spreading consistency. Frost top of
cheesecake. Refrigerate 3 to 4 hours before serving.
For more America's Most Wanted Recipes - Click Here by Author Ron Douglas.
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