Pumpkin Carrot Cake Cheesecake Recipe - Allrecipes.com
Pumpkin Carrot Cake Cheesecake Recipe
  • READY IN 5+ hrs

Pumpkin Carrot Cake Cheesecake

Recipe by  

"Try this easy and delicious cheesecake with the sweet, nutty taste of pumpkins and Duncan Hines Carrot Cake."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    5 hrs 10 mins

Directions

  1. Carrot Cake: Preheat oven to 350 degrees F (175 degrees C).
  2. Soak carrots and raisins in 1 cup HOT tap water; allow to stand for 5 minutes. Drain and squeeze out excess water from carrots and raisins.
  3. In mixing bowl add dry mix (reserve 1/2 cup dry mix), 2 eggs, 1/4 cup oil. Add well drained carrots and raisins, add nuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9 to 9 1/2-inch springform pan. Reserve remaining carrot cake.
  4. 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).
  5. 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.
  6. Bake in the preheated oven for 50 to 60 minutes or until cake is set and cooked through.
  7. Cool to room temperature, about 1 hour. When cake is cooled, top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.
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Reviews More Reviews

Sep 20, 2014

i think the carrots and rasins come dried in a packet with the cake mix

 
Mar 17, 2015

Labor intensive, but SUPER delicious !!! Not enough cake mixture remained for last layer. Compensate for that.

 

2 Ratings

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Nutrition

  • Calories
  • 731 kcal
  • 37%
  • Carbohydrates
  • 93.1 g
  • 30%
  • Cholesterol
  • 140 mg
  • 47%
  • Fat
  • 37 g
  • 57%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 11.1 g
  • 22%
  • Sodium
  • 573 mg
  • 23%

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

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