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Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C) and grease a springform cheesecake pan.
Make the Cheesecake Layer: In a large bowl, combine the cream cheese and sugar, mixing until smooth. Add in the flour, eggs, and vanilla extract, beating until fully incorporated. Set aside.
Prepare the Carrot Cake Batter: In another large bowl, mix together the canola oil, sugar, eggs, and vanilla extract. Gradually stir in the flour, baking soda, cinnamon, and salt until well combined. Gently fold in the drained crushed pineapple, grated carrots, shredded coconut, and chopped walnuts.
Layer the Batter: Spoon about 1 1/2 cups of the carrot cake batter into the prepared springform pan. Next, drop spoonfuls of the cheesecake batter over the cake batter. Add another layer of carrot cake batter on top, followed by the remaining cheesecake batter. Spread it evenly without mixing.
Bake the Cake: Place the pan in the oven and bake for 60 minutes or until the center is set.
Cool and Refrigerate: Allow the cake to cool to room temperature before placing it in the refrigerator for several hours.
Finish Up: Once chilled, run a knife around the edge of the pan to loosen the cake, remove the springform, and frost the cake as desired. Chill again for a couple more hours before serving.
Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12 slices
Enjoy your delicious homemade carrot cake with a cheesecake twist!Best Carrot Cake Ever – Don’t LOSE this Recipe 😋
Ingredients:
For the Cheesecake Layer:
2 packages of Philadelphia Cream Cheese (room temperature)
3/4 cup granulated sugar
1 tablespoon all-purpose flour
3 large eggs
1 teaspoon vanilla extract
For the Carrot Cake:
3/4 cup canola oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
A dash of salt
1 (16 oz) can crushed pineapple (drained thoroughly)
1 cup grated carrots (excess moisture removed)
1/2 cup shredded coconut
1/2 cup chopped walnuts
Instructions:
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