The Ultimate Carrot Cake Cheesecake with Pineapple Frosting

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The Ultimate Carrot Cake Cheesecake with Pineapple Frosting

This show-stopping dessert truly lives up to its name. A moist, spiced carrot cake swirled with creamy cheesecake layers and topped with a luscious pineapple-infused cream cheese frosting—this is more than just a carrot cake, it’s a masterpiece. Perfect for holidays, birthdays, or whenever you want to impress!

Ingredients

 Cheesecake Layer

  • 2 packages (8 oz each) cream cheese, softened
  • ¾ cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 3 large eggs
  • 1 teaspoon vanilla extract

Carrot Cake Layer

  • ¾ cup canola oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Dash of salt
  • 1 cup grated carrots (well-drained)
  • 1 can (16 oz) crushed pineapple, well-drained
  • ½ cup shredded sweetened coconut
  • ½ cup chopped walnuts

Pineapple Cream Cheese Frosting

  • 4 oz cream cheese, softened
  • 1 tablespoon butter, softened
  • 1¾ cups powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon pineapple juice
  • Dash of salt

Instructions

 Prep

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour a springform pan and set aside.

 Make the Cheesecake Layer

  1. In a large mixing bowl, beat the cream cheese and sugar until smooth and fluffy.
  2. Add the flour, eggs, and vanilla extract. Beat until fully combined and creamy. Set aside.

Make the Carrot Cake Layer

  1. In another large bowl, whisk together the canola oil, sugar, eggs, and vanilla.
  2. Stir in the flour, baking soda, cinnamon, and salt until just combined.
  3. Gently fold in the grated carrots, crushed pineapple, coconut flakes, and walnuts.

Assembly

  1. Spread 1½ cups of the carrot cake batter into the bottom of your prepared springform pan.
  2. Drop large spoonfuls of half the cheesecake batter over the carrot cake layer.
  3. Spoon the remaining carrot cake batter over the cheesecake, followed by the rest of the cheesecake batter on top.
  4. Gently spread the layers to even them out—do not swirl or mix.

 Bake

  • Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool at room temperature, then refrigerate for several hours or preferably overnight.

 Make the Frosting

  1. In a medium bowl, beat the cream cheese and butter until smooth.
  2. Gradually add the powdered sugar, beating until creamy and lump-free.
  3. Stir in vanilla, pineapple juice, and a dash of salt. Mix until smooth.

 Finish

  • Run a knife around the edge of the springform pan to loosen the cake. Remove the ring.
  • Frost the chilled cake generously.
  • Refrigerate for at least 2 hours before serving for best texture and flavor.

Tips for Success

  • Drain well: Make sure both the carrots and pineapple are thoroughly drained to avoid excess moisture.
  • Use full-fat cream cheese for the best texture and flavor.
  • Toast the walnuts lightly for a richer nutty flavor.

 

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