Pumpkin Carrot Cake Cheesecake Printable Recipe

Pumpkin Carrot Cake CheesecakePumpkin Carrot Cake Cheesecake

Pumpkin Carrot Cake Cheesecake
Pumpkin Carrot Cake Cheesecake
: Duncan Hines
Carrot Cake
  • 1 box Duncan Hines Classic Carrot Decadent 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
  • 16 oz tub Duncan Hines Creamy Home-Style Cream Cheese Frosting
Cheese Cake Filling
  • 2 packages cream cheese 8oz
  • 3 Large eggs
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree
  • 1/2 cup reserved Duncan Hines Classic Carrot Decadent Cake Dry Mix
Carrot Cake
  1. Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins.
  2. 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 9-9 1/2 “ springform pan. Reserve remaining carrot cake.
  1. 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).
  2. 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.
  3. Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through.
  4. Cool to room temperature. When cake is cooled, top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.