Carrot Cake Cheese Cake

A friend of mine shared this recipe with me.

2 1/4 packages of cream cheese (18oz.) room temperature, divided
1 3/4 C sugar
1 3/4 C confectioner's sugar , sifted
1 C flour + 1TBS
5 eggs
2 1/2 tsp vanilla, divided
3/4 C vegetable oil
1 tsp baking soda
1 tsp cinnamon
1/8 tsp salt
1 (8 1/2 oz.) can of crushed pineapple , drain and reserve juice
1 C grated carrots
1/2 C flaked coconut
1/2 C roughly chopped walnuts
1 TBS butter, softened
1 TBS of the reserved pineapple juice
1/8 tsp salt

Spray a 9 1/2 " springform pan with a vegetable cooking spray or use my
Pan release recipe under Tips, Hints and More.

In a stand mixer beat together :
2 packages of the cream cheese
3/4 C sugar
Beat until smooth and creamy

Beat in:
1 TBS flour
3 eggs
2 tsp vanilla
until smooth and creamy
Set aside

Carrot Cake:
In a large bowl, combine:
oil
1 C sugar
2 eggs
1 tsp vanilla
Mix well
Stir in:
1 C flour
baking soda
cinnamon
1/8 tsp salt
Mix well
Stir in:
pineapple
carrots
coconut
walnuts

Spread 1 1/2 C of the carrot cake batter in the bottom of the pan
Drop large spoonfuls of cream cheese batter over the carrot cake batter
Top with large spoonfuls of remaining carrot  cake batter.
Repeat with remaining cream cheese batter, spreading evenly with an off set knife.

Bake at 350 degrees 50 - 60 minutes until set
Cool to room temperature and then refrigerate
when completely chilled, prepare the frosting.

Frosting:

In a bowl, use a hand mixer.
Combine:
8 oz. Cream Cheese, room temperature
1 Stick of Butter, (1/2 C), room temperature
4 C Confectioner's Sugar
2 tsp Vanilla

2 tsp of Reserved Pineapple Juice
1/2 tsp Salt

In a Bowl with an Electric Hand Held Mixer.
Beat on Low until combined.

Increase Speed to High and Mix for 4-5 minutes.
Frost the cooled Cheesecake
Refrigerate 3 hours before serving

I posted a few photographs, but I wasn't pleased with the results.
We just returned from Canton, Texas ( First Monday Trade Days) I think it's the world's largest Flea Market).
I bought a new Spring-form pan from Pampered Chef that has a tempered glass bottom. The next time I'll make the Cheese Cake in the new pan and post a photograph.

The Cake is amazing and it will become one of my "Best of the Best" recipes.

Enjoy!
Peace in the Kitchen!