Carrot Cake Cheesecake

• 1 package carrot cake mix Duncan Hines(R) Decadent
• 1 1/4 cups hot water
• 3 eggs
• oil
• juice
• 1/2 cup flaked coconut
• 1/2 cup chopped walnuts
• 2 packages cream cheese 8 oz. ea., softened
• 3/4 cup sugar
• 2 1/2 teaspoons vanilla extract
• 3 eggs
• 1 container Duncan Hines Creamy Home-Style Cream Cheese Frosting
• raisin

1. Preheat oven to 350u0b0F. Grease the bottom of a 10-inch springform pan.
2. Pour hot water over carrots and raisins in a medium bowl; let stand 5 minutes. Drain and squeeze out excess water.
3. Combine cake mix, oil and eggs called for on package, drained carrot-raisin mixture, pineapple, coconut and walnuts in a large bowl. Stir with a wooden spoon until blended.
4. Beat cream cheese, sugar and vanilla with electric mixer at medium speed in another large bowl until smooth. Beat in the 3 eggs.
5. Spoon 2 cups carrot cake batter on bottom of prepared pan. Spread 1/2 the cream cheese mixture over batter. Spoon on remaining carrot cake batter. Top with remaining cream cheese mixture.
6. Bake 50 to 60 minutes or until just set. Cool completely on wire rack.
7. Blend frosting with 2 tablespoons reserved pineapple juice. Remove cake from springform pan, and place it on a serving platter. Spread frosting on cake. Refrigerate 2 to 3 hours.

carrot cake, water, eggs, oil, flaked coconut, walnuts, cream cheese, sugar, vanilla, eggs, cream cheese frosting, raisin

Taken from www.yummly.com/recipe/Carrot-Cake-Cheesecake-1388118 (may not work)