Pumpkin Carrot Cake Cheesecake

Ingredients

• Servings: 12
• carrot cake:
• 1 box duncan hines classic carrot cake mix - reserve 1/2 cup of dry mix, set aside
• 1 cup hot tap water (for soaking carrots and raisins)
• 2 eggs
• 1/4 cup vegetable oil
• 1/2 cup chopped walnuts
• 1 (16 ounce) container duncan hines® creamy home-style cream cheese frosting
• cheesecake filling:
• 2 (8 ounce) packages cream cheese
• 3 large eggs
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup packed brown sugar
• 1 cup pumpkin puree
• 1/2 cup reserved duncan hines carrot cake mix dry mix

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 5 hrs 10 mins


• carrot cake: preheat oven to 350 degrees f (175 degrees c).
• 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.
• 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.
• 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).
• 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.
• bake in the preheated oven for 50 to 60 minutes or until cake is set and cooked through.
• 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.