Carrot Cake Cheesecake from Duncan HinesĀ®

Carrot Cake Cheesecake from Duncan Hines®

2 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    55 m
  • Ready In

    1 h 20 m
Recipe by  Duncan Hines® Canada

“A scrumptious Carrot Cake Cheesecake with the added sweetness of pineapple frosting.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 -9 inch cheesecake

Directions

  1. Carrot Cake: Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.
  2. In mixing bowl add dry mix, 2 eggs, 1/4 cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 1/2" springform pan. Reserve remaining carrot cake.
  3. Cheesecake: In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
  4. Spread 1/2 of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife.
  5. Bake in a 350 degrees F preheated oven for 50-60 mins or until cake is set and cooked through.
  6. Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting. Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
  7. Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

Share It

Reviews (2)

Rate This Recipe
Penny Rose
0

Penny Rose

I also think it is missing how many carrots and raisins you should put in the hot water. Maybe I'm just missing it or we should wing it?? I definitely use a recipe and am not a great cook so when it is missing items, it is not a good thing.

CJHamblen
0

CJHamblen

This recipes is missing the sugar for the cheesecake filling. It should have 3/4 cup of sugar for the filling. Also the middle layer of cake batter can be difficult to spread over the cheesecake filling. I spoon small spoonfuls over it. My son loves cheesecake and carrot cake. He asks for this every Birthday and Holiday. I also put a pan of water in the oven when I bake cheesecake to keep it from cracking. This is delicious but I would not recommend for novices.

More Reviews

Similar Recipes

Mint Chocolate Cake Cones
(1)

Mint Chocolate Cake Cones

Cotton Candy Cake Pops
(1)

Cotton Candy Cake Pops

Cotton Candy Cupcakes
(2)

Cotton Candy Cupcakes

Dulce de Leche Cake from Duncan Hines(R)
(1)

Dulce de Leche Cake from Duncan Hines(R)

Bubble Gum Candy Cake
(1)

Bubble Gum Candy Cake

Strawberry Champagne Cakes
(1)

Strawberry Champagne Cakes

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 568 cal
  • 28%
  • Fat
  • 30.8 g
  • 47%
  • Carbs
  • 66.4 g
  • 21%
  • Protein
  • 8.5 g
  • 17%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mint Chocolate Cake Cones

>

next recipe:

Pumpkin Carrot Cake Cheesecake