This cheesecake is amazing! Our family went to a company party and the dessert table was adorned with several cheesecakes made by Liz, Mr Professors boss’s wife. It was hard to say which cheesecake we enjoyed the most. That being said, over the next month, I’ll be sharing all her cheesecake recipes with you. Cheesecake really isn’t difficult to make but they come out looking like masterpieces and so delicious that you’ll be receiving compliments all night long.
I hope you enjoy our fist of the series: Carrot Cake Cheesecake-
Grease a 9 or 10 inch spring form pan. Preheat over to 350.
2-8oz packages of cream cream cheese, softened
3/4 cup of sugar
1 Tbls flour
3 eggs, room temp
1 tsp vanilla
Beat cream cheese and sugar on med/high until smooth. Mix in flour, eggs and vanilla until smooth. Set aside.
3/4 cup of vegetable oil
1 cup of sugar
2 eggs, room temp
1 tsp vanilla
1 c flour
1 tsp baking soda
1 tsp cinnamon
1 pinch of salt
8.5 oz crushed pineapple, drained-reserve juice
1 c grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts
Combine oil, sugar, eggs, vanilla and mix thoroughly by hand. Stir in flour, baking soda, cinnamon and salt-mix well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups of carrot cake batter over bottom over of prepared pan. Drop large spoonfuls of cheesecake batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cheesecake batter. Spread smoothly and evenly with knife.
Bake for 50-65 minutes until cake is set and cooked through. Cool to room temp and then refrigerate.
2-oz cream cheese, softened
1 Tbls butter, softened
1 3/4 cups of sifted powder sugar
1/2 tsp vanilla
1 Tbls reserved pineapple juice
Dash of salt
Beat all ingredients until smooth. Frost top of cheesecake. Refrigerate 3-4 hours before serving.