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Carrot Cake Cheesecake

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  • Total: 672min
    Preparation: 32min
    Cooking: 100min
    Wait: 540min
  • Portions: 12.00
  • Difficulty: Intermediate

Utensils

  • Oven
  • Springform Pan
  • Mixer
  • Handmixer
  • Bowl
  • Bowl
  • Whisk
  • Spoon
  • Measuring cup
  • Measuring Spoons
  • Mixer
  • Handmixer
  • Bowl
  • Springform Pan
  • Toothpicks
  • Oven
  • Area foil
  • Refrigerator

Nutritional information 582kcal = 2,435kj /per portion

  • 582.04 Energy
  • 128.38 Milligrams Calcium
  • 9.92 Grams Protein
  • 1.69 Milligrams Vitamin C
  • 0.54 International unit Vitamin D
  • 42.66 Grams Carbohydrates
  • 2.02 Grams Fiber
  • 390.77 Milligrams Sodium
  • 43.12 Grams Fats
  • 12.22 Grams Saturated Fats

Ingredients

  • 3/4 Cup Granulated Sugar
  • 3/4 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 Cup All-Purpose Flour
  • 1 Package MAGGI® Coconut Milk Powder (25g)
  • 1 1/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Cinnamon Powder
  • 1/2 Cup Carrots (grated)
  • 1/2 Cup Crushed pineapple, drained (reserve 1 tablespoon of liquid for cheesecake)
  • 1/2 Cup Walnuts (chopped)
  • 1/2 cup CARNATION® Full Cream Evaporated Milk
  • 1/2 Tablespoon Lemon Juice
  • 1 Pound Cream cheese (softened)
  • 3 Large Eggs
  • 3/4 Cup Granulated Sugar
  • 2 Tablespoons All-Purpose Flour

Instructions

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

    2. Carrot Cake Prepararion:

      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.

    5. Cheesecake Preparation:

      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.

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