3 eggs
16 oz. cream cheese (at room temperature)
1 tablespoon all-purpose flour
1 teaspoon vanilla
3/4 tsp. Granulated sugar
Carrot Cake:
2 eggs
3/4 tsp. vegetable oil
1 ea. Granulated sugar
1 teaspoon vanilla
1 ea. all purpose flour
1 teaspoon of cinnamon
1 teaspoon baking soda
1 can (8 1/2 oz) pineapple (crushed), well drained with juice reserved
1/2 tsp. flaked coconut
1 ea. grated carrots
1/2 tsp. crushed nuts
1 good pinch of salt
Cream Cheese Frosting:
1 tablespoon butter, softened
2oz. softened cream cheese
1 3/4 tsp. powdered sugar, sifted
1 tablespoon reserved pineapple juice
Pinch of salt
1/2 teaspoon of vanilla


Step 1: Prepare the oven. Preheat to 350 degrees F. Ready and 9 or 9 1/2 inch springform pan. Grease and reserve.
Step 2: Beat the 2 packages of cream cheese and 3/4 tsp sugar in a large bowl of an electric mixer until smooth. Add 1 tablespoon of flour, 3 eggs and 1 teaspoon of vanilla. Beat until smooth and set aside.
Step 3: To make the carrot cake batter, place the oil, 1 cup sugar, 2 eggs, and 1 teaspoon vanilla in a large bowl. Mix well until homogeneous. Add a cup of flour with the baking soda, cinnamon and a pinch of salt. Mix again before incorporating the drained pineapple followed by the carrots, coconut and walnuts.
Step 4: In bottom of prepared pan, spread 1 1/2 cups carrot cake batter. On top of the dough, drop large spoonfuls of the cream cheese mixture (use about half the mixture). Then top with huge dollops of the rest of the carrot cake batter. Make the same layers with the rest of the cream cheese mixture. Using a knife, spread the mixture evenly.
Step 5: Place pan in preheated oven and bake cake for approximately 60-65 minutes or until cake is set. Remove from the oven once baked and allow the cake to cool to room temperature before storing in the refrigerator for a few hours to cool.
Step 6: Prepare the frosting when the cake is cool. Mix 2 oz. cream cheese, butter, powdered sugar, 1/2 tsp vanilla, 1 tbsp reserved pineapple juice and a pinch of salt in a bowl of an electric mixer, beating until smooth smooth.
Step 7: Between the rim of the mold, run a thin knife or metal spatula to release the strip from the springform pan.
Step 8: With the icing, frost the top of the cheesecake. Chill in the fridge for a few more hours.