Carrot Cake Cheesecake

• 1.  Preheat the oven to 350°F (180°C) and grease and flour one 8-inch spring form pan

Carrot Cake Prepararion:

• 2.  Beat ¾ granulated sugar, oil and 2 eggs in an electric mixer to thoroughly combine.

• 3.  In a medium bowl mix 1 cup all-purpose flour, Maggi Coconut Milk Powder, baking soda, salt and cinnamon

• 4.  Slowly add flour mixture to sugar mixture. Stir in carrots, pineapple and walnuts. Set aside.

Cheesecake Preparation:

• 5.  In a measuring cup, combine ½ cup Carnation Evaporated Milk and lemon juice. Set aside

• 6.  Using an electric mixer combine cream cheese and Evaporated Milk mixture until smooth

• 7.  Add 3 eggs one at a time, ensuring each egg is well incorporated before the next addition.

• 8.  Add ¾ cups , 2 tablespoons all-purpose flour and reserved pineapple juice to the cream cheese mixture and mix until well combined. Set aside

• 9.  Pour carrot cake batter into prepared pan ensuring it evenly covers the bottom of the pan.

• 10.  Bake for 35-40 minutes or until a toothpick placed in the center comes out clean.

• 11.  Remove from the oven and quickly pour the cheesecake batter over the top and covered with aluminum foil and bake for an additional 45 minutes to an hour

• 12.  Turn off the oven and allow to sit in the oven overnight.

• 13.  Remove from the oven and chill in the refrigerator. Serve chilled.