Carrot Cake Cheesecake

Name: Carrot Cake Cheesecake
Ingredients: 1 package carrot cake mix Duncan Hines(R) Decadent; 1 1/4 cups hot water; 3 eggs; oil; juice; 1/2 cup flaked coconut; 1/2 cup chopped walnuts; 2 packages cream cheese 8 oz. ea., softened; 3/4 cup sugar; 2 1/2 teaspoons vanilla extract; 3 eggs; 1 container Duncan Hines Creamy Home-Style Cream Cheese Frosting; raisin

13 ingredients

7 steps

Ingredients

1 package carrot cake mix Duncan Hines(R) Decadent
1 1/4 cups hot water
3 eggs
oil
juice
1/2 cup flaked coconut
1/2 cup chopped walnuts
2 packages cream cheese 8 oz. ea., softened
3/4 cup sugar
2 1/2 teaspoons vanilla extract
3 eggs
1 container Duncan Hines Creamy Home-Style Cream Cheese Frosting
raisin

Directions

1

Preheat oven to 350°F. Grease the bottom of a 10-inch springform pan.
2

Pour hot water over carrots and raisins in a medium bowl; let stand 5 minutes. Drain and squeeze out excess water.
3

Combine cake mix, oil and eggs called for on package, drained carrot-raisin mixture, pineapple, coconut and walnuts in a large bowl. Stir with a wooden spoon until blended.
4

Beat cream cheese, sugar and vanilla with electric mixer at medium speed in another large bowl until smooth. Beat in the 3 eggs.
5

Spoon 2 cups carrot cake batter on bottom of prepared pan. Spread 1/2 the cream cheese mixture over batter. Spoon on remaining carrot cake batter. Top with remaining cream cheese mixture.
6

Bake 50 to 60 minutes or until just set. Cool completely on wire rack.
7

Blend frosting with 2 tablespoons reserved pineapple juice. Remove cake from springform pan, and place it on a serving platter. Spread frosting on cake. Refrigerate 2 to 3 hours.