cheesecake

Best Carrot Cake Ever

best- carrot- cake- ever

 

Best Carrot Cake Ever

 

 

 

Ingredients :

 

For the Cheesecake:

2 pkgs of Philly Cream Cheese (room temp)
3/4 cup of Sugar
1 tablespoon flour
3 eggs
1 tsp vanilla

 

For the Carrot Cake:

3/4 cup canola oil
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1/4 tsp. baking soda
1 tsp cinnamon
dash of salt
1 16 oz can crushed pineapple… BE SURE you drain it VERY well and even press it in some cheesecloth or paper towel to remove moisture… *Important or your center will be gooey… SAVE some of the juice for the frosting!

1 cup of grated carrots… be sure you remove ALL the moisture here too
1/2 cup of coconut flakes
1/2 cup of chopped walnuts

 

 

 

Directions:

Set your oven to 350 and grease your springform cheesecake pan
In a large bowl mix cream cheese and butter, add flour, eggs and vanilla .. beat till smooth… set aside
In another large bowl combine oil, sugar, eggs and vanilla… then stir in flour, baking soda, cinnamon and salt.. mix well… stir in pineapples, carrots, coconut and walnuts.

Grab you pan and spread the bottom with 1 1/2 cups of cake batter
Then drop by large spoon fulls about 1/2 of the cheesecake batter
Then drop large spoon fulls of cake batter
Then finish off with large spoons of cheesecake batter… spread it evenly but do not mix it
Bake for 60 min or until cake is set
Cool at room temp.. then place in refrigerator for several hours
Remove and run a knife around the edge to release from pan… remove spring
Frost your cake
Put it back in refrigerator for a couple of hours

 

Frosting:

4 ounces of Philly cream cheese (room temp)
1 tablespoon of butter (room temp)
1 3/4 cups powdered sugar
1/2 tsp vanilla
1 tablespoon of pineapple juice
dash of salt

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Honey Bun Cheesecake Recipe

Honey Bun Cheesecake

 

 

 

Honey Bun Cheesecake

 

 

Crumb Crust

2 cups crushed Nilla wafers

5 tbsp butter, melted

1 tsp cinnamon

1 tsp vanilla extract

 

 

Preheat oven to 350. Mix ingredients well and press into bottom and 1″ up sides of pan (I use a spring form pan for just about everything I bake, but definitely cheesecakes). Bake for 5 minutes then sit to the side.

 

 

Cheesecake Filling

24 oz cream cheese, softened (the softer the cream cheese the smoother the batter so I will sometimes put mine in the microwave on defrost for a few minutes)

4 large eggs

3/4 cup sugar

1 tsp vanilla

1 cup light brown sugar

1 tsp cinnamon

 

 

Beat cream cheese on low-medium speed until fluffy. Add one egg at a time mixing until incorporated in between each. Mix in regular sugar and vanilla. Beat batter until all ingredients are mixed well together, scraping the sides of the bowl frequently. Pour batter on top of crumb crust. In a separate bowl mix together the light brown sugar and cinnamon. Sprinkle this mixture on top of cheesecake batter and swirl with a fork until sugar is mixed with batter. Bake at 350 for one hour. Turn oven off and left cheesecake sit in oven for another 30 minutes. Once cheesecake is out of the oven run a knife around the edge (in between cake and pan).

 

 

Glaze Topping

2 cups confectioners sugar

1/3 cup milk

1 tsp vanilla

 

Mix ingredients together and pour onto cheesecake as soon as it comes out of the oven. Chill loosely covered cheesecake for at least 6 hours.

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