Contests

Ingredients

• 4 CRUST
• 1 1/2 cups Amaretti Cookies Crushed
• 1/2 cup crushed pecans
• 1/4 cup melted butter
• 4 CHEESECAKE
• 16 ounces PHILADELPHIA Cream Cheese, room temperature
• 3/4 cup sugar
• 2 1/2 teaspoons vanilla extract
• 1 1/2 tablespoons flour
• 3 large eggs
• 4 CARROT CAKE
• 3/4 cup VEGETABLE oil
• 1 cup sugar
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinamon
• 1 teaspoon ground nutmeg
• 8 1/2 ounces crushed pineapple, packed in juice, drained well, reserve juice
• 1 cup grated carrots
• 1/2 cup coconut
• 1/2 cup chopped pecans
• 4 PINEAPPLE CREAM CHEESE FROSTING
• 8 ounces Philadelphia Cream Cheese
• 1/2 cup butter
• 1 tablespoon reserved Pineapple Juice
• 3 cups icing sugar sifted

Directions

1. For Crust
2. Combine crushed amaretti cookies in a small bowl.
3. Add crushed pecans
4. Add melted butter and stir all together.
5. Press into the bottom of a parchment lined 9 inch springform pan.
6. Set aside
7. FOR CHEESECAKE
8. In large bowl of electric mixer beat cream cheese.
9. Add in sugar, vanilla extract.
10. Add 1 TBSP Flour, 3 eggs, one at a time until smooth. Set Aside
11. FOR CARROT CAKE
12. In a large bowl, combine oil, sugar, eggs and vanilla extract; mix well.
13. In small bowl combine dry ingredients and add to large wet bowl.
14. Stir in drained pineapple, shredded carrots, coconut and chopped pecans.
15. ASSEMBLY
16. Spread 1 1/2 cups of the carrot cake batter onto your prepared crust in springform pan.
17. Drop spoonfuls of CHEESECAKE batter over carrot cake batter.
18. Repeat dropping spponfuls of carrot cake and cheesecake batter.
19. Spread top evenly but DO NOT MARBLE WITH A KNIFE.
20. Bake in preheated oven at 350 degrees for 60 minutes or until cake is set.
21. Cool to room temperature, then refridgerate.
22. When cake is cold prepare PINEAPPLE CREAM CHEESE FROSTING.
23. IN BOWL OF ELECTRIC MIXER, COMBINE CREAM CHEESE, ROOM TEMPERATURE BUTTER .
24. ADD SIFTED ICING SUGAR AND RESERVED PINEAPPLE JUICE.
25. BEAT UNTIL SMOOTH FOR SPREADING CONSISTENCY.
26. FROST TOP OF CHEESECAKE, GARNISH WITH AMARETTI COOKIES, COCONUT AND CRUSHED AMARETTI COOKIES.
27. REFRIDGERATE 3 TO 4 HOURS.
28. ENJOY!!!