Name: Carrot-Pecan Cheesecake-Swirl Cake
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 16 servings
Ingredients: 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened, divided; 1/3 cup granulated sugar; 1 egg; 1 tsp. vanilla; 1 pkg. (2-layer size) carrot cake mix; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 3/4 cup pecan halves, chopped, divided; 1-1/2 cups powdered sugar; 2 Tbsp. milk

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2 Hr(s) 20 Min(s) incl. cooling

20 Min(s) Prep

2 Hr(s) Cook

We've combined two universally loved desserts with our Carrot-Pecan Cheesecake-Swirl Cake. A tender carrot cake gets filled with a creamy, delicious cheesecake filling in this easy-to-make dessert. No one will know this combination of two classics only took 20 minutes to whip together before placing it in the oven to bake. The aroma alone coming out of your kitchen is worth making this delicious cake.

What You Need

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16 servings

Original recipe yields 16 servings

1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened, divided

1/3 cup granulated sugar

1 egg

1 tsp. vanilla

1 pkg. (2-layer size) carrot cake mix

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

3/4 cup pecan halves, chopped, divided

1-1/2 cups powdered sugar

2 Tbsp. milk

Let's Make It

Heat oven to 350ºF.

Beat 1 pkg. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg and vanilla; mix well. Set aside until ready to use.

Prepare cake batter in large bowl with mixer as directed on package. Add dry pudding mix; beat 2 min. Stir in 1/2 cup nuts.

Pour half the cake batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.

Spoon cream cheese mixture into ring over center of cake batter in pan; cover with remaining cake batter.

Bake 55 min. to 1 hour or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Beat remaining cream cheese with powdered sugar and milk in medium bowl with mixer until blended; drizzle over cake. Sprinkle with remaining nuts.

Nutrition

Calories

340

Calories From Fat

% Daily Value*

Total Fat 17g

22%

Saturated Fat 6g

30%

Trans Fat 0g

Cholesterol 70mg

23%

Sodium 380mg

17%

Total Carbohydrates 44g

16%

Dietary Fiber less than 1g

Sugars 32g

64%

Protein 5g

10%

Vitamin A

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

16 servings

* 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.