Pumpkin Carrot Cake Cheesecake

Rating: 4.5 6 Comments

This Pumpkin Carrot Cake Cheesecake is a delicious cheesecake with the sweet, nutty taste of pumpkins and Duncan Hines Carrot Cake.


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


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mimiba on Oct 14, 2013 8:45 a.m.

made this for our Thanksgiving dinner, it was a big hit, definitely a keeper. Thanks =)

goodfun on Jul 15, 2012 4:23 p.m.

I also just joined, and can't wait to start baking again, yummy.

Big Bad Nana on Feb 21, 2012 6:34 p.m.

I Just joined this so I have'nt had a chance to check out a lot of the recipes but there are a coulple that I found that I fully intend on trying

crabber2254 on Oct 29, 2011 1:57 p.m.

the carrots and raisins are in a pouch in the box of Carrot Cake Mix

normalee on Oct 6, 2011 4:58 p.m.

There is no mention of how much grated carrots or soaked raisins. Can anyone help?