In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside.
Meanwhile prepare Carrot Cake.
In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.
PINEAPPLE CREAM CHEESE FROSTING:
In a bowl of electric mixer, combine cream cheese, butter, confectioners'' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (220g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 286 (55%)|
|Amt Per Serving||% DV|
|Total Fat 31.7g||42 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 11.9g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 126.9mg||39 %|
|Sodium 5353.5mg||185 %|
|Potassium 200.2mg||5 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 51.7g|
|Protein 7.7g||11 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 522
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