Duncan Hines Carrot Cake Cheesecake Recipes

CARROT CAKE CHEESECAKE

Steps:

• Cheesecake
• 1. Beat cream cheese, sugar, vanilla, and eggs until smooth
• Carrot Cake Batter
• 1. Soak carrots and raisins in 1 cup HOT tap water for 5 mins. Drain and squeeze out excess water.
• 2. Mix dry mix, eggs, oil, drained carrots, coconut, pineapple and walnuts.
• Assemble Cake
• 1. Spread 2 cups batter on bottom of 9" or 9 1/2" springform pan. Reserve remaining batter.
• 2. Layer 1/2 of cheesecake batter on top of carrot cake batter. Spoon on remaining carrot cake batter and top with remaining cheesecake filling.
• 3. Bake in a 350-degree preheated oven for 50-60 mins. Allow to cool completely. Top with Duncan Hines Cream Cheese Frosting. Refrigerate and serve.
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CARROT CAKE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C).
• Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
• In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
• Add the oil and whisk to combine.
• Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
• Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
• Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
• Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
• Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
• Release from the springform, then slice and serve.
• Enjoy!

CHEESECAKE FACTORY CARROT CAKE CHEESECAKE

Steps:

• To make cheesecake,
• In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
• Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
• Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
• Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
• Stir in drained pineapple, carrots, coconut and walnuts.
• Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
• Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
• Repeat with remaining cream cheese batter, spreading evenly with a knife.
• Do not marble with a knife.
• Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
• Cool to room temperature, then refrigerate.
• When cake is cold, prepare Pineapple Cream Cheese Frosting.
• In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
• Beat until smooth and of spreading consistency.
• Frost top of cheesecake.
• Refrigerate 3 to 4 hours before serving.

CARROT CAKE-CHEESECAKE

Steps:

• For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes. Allow to cool, and then finely chop.
• Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl. Whisk together the oil, sugar and eggs in a separate bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter. Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool completely. The cake can be made a day ahead and stored in the pan.
• For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
• Pour the cheesecake mixture over the carrot cake. Wrap the bottom and sides of the pan with a large piece of foil. Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water. Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour. Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes. Remove, run a sharp knife around the edge and let cool completely on a rack. Cover and refrigerate 8 hours or overnight.
• For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt. Spread on top of the cheesecake; garnish with chopped pecans. Refrigerate for at least 30 minutes before serving. Cut into slices and serve.

DUNCAN HINES CARROT CAKE CHEESECAKE

Steps:

• Carrot Cake:
• Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 minutes Drain and squeeze out excess water from carrots and raisins.
• 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.
• Cheesecake:
• In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs.
• 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.
• Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
• 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.
• Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.