Pumpkin Carrot Cake Cheesecake Recipe

Name: Pumpkin Carrot Cake Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot Cake:; 1 box Duncan Hines Classic Carrot Cake Mix - reserve 1/2 cup of dry mix, set aside; 1 cup hot tap water (for soaking carrots and raisins); 2 eggs; 1/4 cup vegetable oil; 1/2 cup chopped walnuts; 1 (16 ounce) container Duncan Hines Creamy Home-Style Cream Cheese Frosting; Cheesecake Filling:; 2 (8 ounce) packages cream cheese; 3 large eggs; 1 (14 ounce) can sweetened condensed milk; 1/2 cup packed brown sugar; 1 cup pumpkin puree; 1/2 cup reserved Duncan Hines Carrot Cake Mix Dry Mix

Servings: persons

Carrot Cake:
1 box Duncan Hines Classic Carrot Cake Mix - reserve 1/2 cup of dry mix, set aside
1 cup hot tap water (for soaking carrots and raisins)
2 eggs
1/4 cup vegetable oil
1/2 cup chopped walnuts
1 (16 ounce) container Duncan Hines Creamy Home-Style Cream Cheese Frosting
Cheesecake Filling:
2 (8 ounce) packages cream cheese
3 large eggs
1 (14 ounce) can sweetened condensed milk
1/2 cup packed brown sugar
1 cup pumpkin puree
1/2 cup reserved Duncan Hines Carrot Cake Mix Dry Mix

1
Carrot Cake: Preheat oven to 350 degrees F (175 degrees C).
2
Soak carrots and raisins in 1 cup HOT tap water; allow to stand for 5 minutes.
3
Drain and squeeze out excess water from carrots and raisins.
4
In mixing bowl add dry mix (reserve 1/2 cup dry mix), 2 eggs, 1/4 cup oil.
5
Add well drained carrots and raisins, add nuts.
6
Mix well by hand.
7
Spread 2 cups of carrot cake on bottom of a greased 9 to 9 1/2-inch springform pan.
8
Reserve remaining carrot cake.
9
Cheesecake: In large bowl beat cream cheese, eggs and sweetened condensed milk until smooth.
10
Add remaining ingredients (brown sugar, pumpkin, and remaining 1/2 cup of dry mix).
11
Spread 1/2 of the cheesecake batter on top of the carrot cake.
12
Spoon on remaining carrot cake and top with remaining cheese cake batter.
13
Do not marble with knife.
14
Bake in the preheated oven for 50 to 60 minutes or until cake is set and cooked through.
15
Cool to room temperature, about 1 hour.
16
When cake is cooled, top with Duncan Hines Cream Cheese Frosting.
17
Refrigerate for 3 hours and serve chilled.

806

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Carrot Cake:, 1 box Duncan Hines Classic Carrot Cake Mix - reserve 1/2 cup of dry mix, set aside, 1 cup hot tap water (for soaking carrots and raisins), 2 eggs, and more.

Yes, Pumpkin Carrot Cake Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Carrot Cake Cheesecake

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