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1
To make cheesecake,
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In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
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Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
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4
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
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Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
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Stir in drained pineapple, carrots, coconut and walnuts.
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Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
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Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
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Repeat with remaining cream cheese batter, spreading evenly with a knife.
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Do not marble with a knife.
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Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
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Cool to room temperature, then refrigerate.
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When cake is cold, prepare Pineapple Cream Cheese Frosting.
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In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
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Beat until smooth and of spreading consistency.
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Frost top of cheesecake.
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Refrigerate 3 to 4 hours before serving.
