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Carrot Cake Cheesecake

Deborah, Taste and Tell
  • 105 minutes
  • Serves 10 to 12

INGREDIENTS

2

packages (8 oz each) cream cheese, softened

3/4 cup

sugar

1 tbsp

all-purpose flour

2

eggs

1 tsp

vanilla extract

1 tsp

cinnamon

1 1/4 cups

all-purpose flour

1 1/4 tsp

baking soda

1/4 tsp

cinnamon

1/4 tsp

salt

1/8 tsp

freshly grated nutmeg

1 1/4 cups

sugar

2

eggs

1/3 cup

vegetable oil

1 tsp

vanilla extract

1/2 cup

well-drained crushed pineapple

1/2 cup

sweetened coconut

1/2 cup

pecans, toasted and chopped

1 cup

shredded carrots

4 oz

cream cheese, softened

2 tsp

unsalted butter, softened

1 tsp

vanilla extract

2 1/2 cups

powdered sugar

toasted coconut

toasted, chopped pecans