Pumpkin Carrot Cake Cheesecake

Unique recipe makes 12 servings Change Servings

Makes servings US Metric Regulate Recipe (Assist)

Carrot Cake:
1 field Duncan Hines Basic Carrot Cake Combine – reserve half cup of dry combine, put aside
1 cup scorching faucet water (for soaking carrots and raisins)
2 eggs
1/four cup vegetable oil
1/2 cup chopped walnuts
1 (sixteen ounce) container Duncan Hines® Creamy House-Fashion Cream Cheese Frosting

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Carrot Cake: Preheat oven to 350 levels F (one hundred seventy five levels C).
Soak carrots and raisins in 1 cup HOT faucet water; permit to face for five minutes. Drain and squeeze out extra water from carrots and raisins.
In mixing bowl add dry combine (reserve half cup dry combine), 2 eggs, 1/four cup oil. Add nicely drained carrots and raisins, add nuts. Combine properly by hand. Unfold 2 cups of carrot cake on backside of a greased 9 to 9 half-inch springform pan. Reserve remaining carrot cake.
Cheesecake: In giant bowl beat cream cheese, eggs and sweetened condensed milk till clean. Add remaining elements (brown sugar, pumpkin, and remaining 1/2 cup of dry combine).
Unfold 1/2 of the cheesecake batter on prime of the carrot cake. Spoon on remaining carrot cake and prime with remaining cheese cake batter. Don’t marble with knife.
Bake within the preheated oven for 50 to 60 minutes or till cake is about and cooked by means of.
Cool to room temperature, about 1 hour. When cake is cooled, prime with Duncan Hines Cream Cheese Frosting. Refrigerate for three hours and serve chilled.

* % Day by day Values are based mostly on a 2,000 calorie weight loss plan.

Recipe by Duncan Hines® Canada

“Do this straightforward and scrumptious cheesecake with the candy, nutty style of pumpkins and Duncan Hines Carrot Cake.”

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