Combine universally loved desserts with our Carrot Cake-Swirl Cheesecake. This Carrot Cake-Swirl Cheesecake is a complex and delicious pairing of tastes.
What You Need
Original recipe yields 16 servings
2-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (20 oz.), softened, divided
1-1/2 cups plus 2 Tbsp. granulated sugar, divided
4 egg s, divided
1 cup flour
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 cup plus 2 Tbsp. butter, divided
1 can (8-1/2 oz.) crushed pineapple in juice, undrained
1 cup shredded carrot s
1-1/2 cups powdered sugar
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Let's Make It
Heat oven to 325ºF.
Beat 2 pkg. cream cheese and 1/2 cup granulated sugar in medium bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended.
Combine flour, baking soda and cinnamon. Melt 3/4 cup butter. Drain pineapple, reserving 2 Tbsp. juice for later use. Beat remaining eggs in large bowl with mixer on high speed 2 min. or until thickened. Stir in melted butter, carrots, pineapple and remaining granulated sugar. Add flour mixture; mix well.
Pour half the carrot cake batter into 9-inch springform pan sprayed with cooking spray; spread to evenly cover bottom of pan.
Drop large spoonfuls of cream cheese batter and remaining carrot cake batter alternately over batter in pan, being careful to completely cover bottom layer of batter with remaining batters. (If necessary, shake pan gently to evenly distribute spoonfuls of batter to rim of pan.)
Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Beat remaining cream cheese with powdered sugar, remaining butter and reserved pineapple juice in medium bowl with mixer until blended; spread over top of cheesecake.
Stir 1/2 cup each BAKER'S ANGEL FLAKE Coconut and chopped PLANTERS Walnuts into carrot cake batter before layering in prepared pan and baking as directed.
Prepare using PHILADELPHIA Neufchatel Cheese.
If your springform pan doesn't have a tight fit, wrap sheet of foil around bottom and slightly up side of empty springform pan before filling with prepared batters and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 14g
Trans Fat 0g
Total Carbohydrates 41g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.