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Carrot cake cheesecake cake

Ingredients

For the Carrot Cakes (two 8" or 9" rounds)

  • 1 can (8oz) crushed pineapple drain, save juices, blend more if desired!
  • 4 eggs
  • 2 C. carrots shredded
  • 1 C. sugar
  • 1 C. brown sugar
  • 1 C. canola oil
  • 2 C. flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 c. walnuts chopped

For the cheesecake (one 8" or 9" round)

  • 20 oz cream cheese room temperature/ softened
  • 3/4 C. sugar
  • 1/2 TB vanilla
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 C. sour cream (or greek yogurt)

Instructions

For the Carrot Cakes:

  • Preheat oven to 350. 
  • Grease a 9x13 or two (8" or 9") round pans. 
  • Drain pineapple and reserve 2 TB juice. (If desired, after draining, blend the pineapple into smaller chunks!)
  • In a large bowl beat eggs, carrots, sugars, oils, drained pineapple, and 2 TB juice. 
  • In another bowl whisk flour, soda, salt. 
  • Gradually beat into carrot mixture. 
  • Stir in walnuts. 
  • Bake 35-40 min or until toothpick comes out clean. 

For the Cheesecake:

  • Preheat oven to 325.
  • Prepare you springform pan by wrapping the bottom disk in sticky/clingwrap. Attach the bottom to the rest of the pan and tin foil around the sides. 
  • Boil water.
  • In an electric mixer, beat cream cheese on medium until fluffy, scraping down the sides. 
  • Gradually add sugar. 
  • Beat in vanilla, salt, and eggs (one at a time). 
  • Add in sour cream. 
  • Pour filling into the springform cake pan. 
  • Put springform pan on a cookie sheet. 
  • Use your boiling water to fill the cookie sheet 1/2 way up the cookie sheet. 
  • Bake until set in the center (about 45 min)
  • Remove pan from water; let cool about 20 minutes. 
  • Run a knife around the edge. 
  • Open the springform pan.
  • Cool completely. 
  • Wrap entire cheesecake (with the sprinform bottom still attached) in plastic /cling-wrap. 
  • Freeze until ready to use.