Carrot Cake Cheesecake Dessert (Print Version)

# Ingredients:

→ Cheesecake Layer

01 - 16 ounces cream cheese, at room temperature
02 - 3/4 cup white sugar
03 - 1 tablespoon flour
04 - 3 large eggs
05 - 1 teaspoon vanilla extract

→ Carrot Cake Layer

06 - 3/4 cup vegetable oil
07 - 1 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon vanilla extract
10 - 1 cup flour
11 - 1 teaspoon baking soda
12 - 1 teaspoon cinnamon
13 - 1 dash salt
14 - 8 ounces crushed pineapple, well drained, juice reserved for later
15 - 1 cup grated carrot
16 - 1/2 cup flaked coconut
17 - 1/2 cup chopped walnuts or pecans

→ Pineapple Cream Cheese Frosting

18 - 2 ounces cream cheese, softened
19 - 1 tablespoon butter, softened
20 - 1 3/4 cups powdered sugar
21 - 1/2 teaspoon vanilla extract
22 - 1 tablespoon reserved pineapple juice (or milk)
23 - 1 dash salt

# Instructions:

01 - Preheat oven to 350°F (175°C) and grease a 9-inch springform pan or a 9x13-inch baking dish. In a large bowl of an electric mixer, beat together cream cheese and sugar until smooth. Add flour, eggs, and vanilla, beating until thoroughly combined. Set aside.
02 - In a separate large bowl, mix together oil, sugar, eggs, and vanilla until well combined. Add flour, baking soda, cinnamon, and salt, mixing thoroughly. Stir in drained pineapple, grated carrot, flaked coconut, and chopped nuts or pecans on low speed.
03 - Spread 1 1/2 cups of the carrot cake batter into the bottom of the prepared springform pan. Drop half of the cheesecake mixture in large spoonfuls over the carrot cake batter. Add spoonfuls of the remaining carrot cake batter, followed by the remaining cheesecake batter, spreading the top layer evenly. Do not marble with a knife.
04 - Bake in the preheated oven for 50–60 minutes, or until the cake is set and no longer jiggly in the center. If the top begins to brown too much towards the end of baking, cover with a foil tent. Cool on a wire rack to room temperature before refrigerating for at least 4 hours or overnight.
05 - In an electric mixer, beat together cream cheese, butter, powdered sugar, vanilla, pineapple juice, and salt until smooth and spreadable. Frost the top of the chilled cheesecake and garnish with nuts if desired. Refrigerate until serving.

# Notes:

01 - Ensure the pineapple is well drained to avoid excess moisture affecting the carrot cake batter.
02 - Refrigerating overnight allows the flavors to meld and provides a firmer texture for cutting.

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