Carrot Cake CheeseCake

Carrot Cake CheeseCake For the Cheesecake: 2 pkges 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 1tsp vanilla 1 cup flour 1 tsp cinnamon dash of salt 1 16oz can crushed pineapple... BE SURE you drain it VERY well and even press it in some cheescloth 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 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 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 refrig for several hours Remove and run a knife around the edge to release from pan... remove spring Frost your cake Put it back in refrig for a couple of hours