My husband's favourite desserts are Cheesecake and Carrot Cake... I was searching online for a recipe, and stumbled across one similar to below. However, I had to tweak it a few times, and substitute NZ ingredients for the American ones. The end result is a lovey moist cheesecake, that my husband ADORES...
In large bowl, beat with an electric mixer, cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
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 c. carrot cake batter over bottom of greased 23 or 25cm" 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 180 degrees 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 large bowl, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat with electric mixers until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Instead of doing one large cake I made these into cupcakes. Filling the cupcakes pans to 2/3 full with 1/2 cake batter (on the bottom) and 1/2 cheesecake batter (on the top). I didn't make the frosting as the cheesecake on top worked well.
Cooked for 40 minutes until skewer inserted comes out clean.
For the cake I added 3/4 cup of nuts and 1 1/2 cups of carrot and changed the sugar to 1/2 cup of white sugar and 1/2 cup brown sugar.
For the cheesecake I used only 1/2 cup of sugar. - 15 Aug 2010