Ingredients:
- 2 pkgs (8 oz each) cream cheese, room temp
- 3/4 cup granulated sugar
- 1 tablespoon flour
- 3 eggs
- 2 teaspoons vanilla
- CARROT CAKE:
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Dash salt
- 1 can (8 1/2 oz) crushed pineapple packed in juice, well-drained and juice reserved
- 1 cup grated carrots
- 1/2 cup flaked or shredded coconut
- 1/2 cup chopped walnuts
- PINEAPPLE CREAM CHEESE FROSTING:
- 2 oz cream cheese, softened
- 1 tablespoon butter, softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoons reserved pineapple juice
- Dash salt
- To make cheesecake, in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
- Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
- Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
- Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
- Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
- Drop large spoonfuls of cream cheese batter over carrot cake batter; 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 350 degree oven 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.
- In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency.
- Frost top of cheesecake. Refrigerate 3 to 4 hours before serving. Makes 1 (9-or 9 1/2-inch) cheesecake.
