Pumpkin Carrot With Cheesecake

::  This Pumpkin Carrot Cake Cheesecake is a delicious cheesecake with the sweet, nutty taste of pumpkins and Carrot Cake ::

   { Preparation & Cooking Time : 40 Min }

            Difficulty : Easy

           Meal Type : Cake

                Serves : 10-12

      Ingredients

    FOR CARROT CAKE:

 • 1 box Classic Carrot Cake Mix - reserve

    1/2 cup of dry mix, set aside

 • 1 cup hot water (for soaking carrots and raisins).

 • 3 eggs.

 • 1/4 cup vegetable oil.

 • 1/2 cup chopped walnuts.

 • 16oz tub Home-Style Cream Cheese Frosting.

  CHEESECAKE FILLING:

 • 2 (8oz) packages cream cheese.

 • 3 Large eggs.

 • 1 14 oz can sweetened condensed milk.

 • 1/2 cup packed brown sugar.

 • 1 cup pumpkin puree.

 • 1/2 cup reserved Carrot Cake Mix Dry Mix

        Preparation Method

1. FOR CARROT CAKE: Soak carrots and raisins in 1 cup HOT tap water allow to stand for

  5 mins.Drain and squeeze out excess water from carrots and raisins. 

2. In mixing bowl add dry mix (reserve 1/2 cup dry mix) , 2 eggs, 1/4 cup oil and Add well

  drained carrots and raisins, add nuts. 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.

1. FOR CHEESECAKE: In large bowl beat cream cheese, eggs and sweetened condensed

  milk until smooth. Add remaining ingredients (brown sugar pumpkin, and remaining 1/2

  cup of dry mix).

2. 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.

3. 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, top with Cream Cheese Frosting.

      Refrigerate for 3 hours and serve chilled ::

                      ENJOY