Instructions:
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready and 9 or 9 1/2-inch springform pan. Grease and set aside.
Step 2: Beat the 2 packages of cream cheese and 3/4 cu[ sugar in a large bowl of an electric mixer until smooth. Add 1 tbsp flour, 3 eggs, and 1 tsp 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 combined. Add a cup of flour along with the baking soda, cinnamon, and pinch of salt. Mix again before stirring in the drained pineapple followed by the carrots, coconut, and walnuts.
Step 4: On the bottom of the prepared pan, spread 1 1/2 cups carrot cake batter. Over the batter, drop large spoonfuls of the cream cheese mixture (use about half of the mixture). Then, top with huge spoonfuls of the rest of the carrot cake batter. Do the same layers with the rest of the cream cheese mixture. Using a knife, evenly spread the mixture.
Step 5: Place the pan in the preheated oven and bake the cake for about 60 to 65 minutes or until the cake is set. Remove from the oven when done and let the cake cool to room temperature before keeping them in the fridge for a few hours to chill.
Step 6: Prepare the frosting when the cake is cold. Combine 2 oz. cream cheese, butter, powdered sugar, 1/2 tsp vanilla, 1 tbsp reserved pineapple juice, and a dash of salt in a bowl of an electric mixer, beating until smooth.
Step 7: between the edge of the pan, run a thin knife or metal spatula to release the springform band.
Step 8: With the frosting, frost the top of the cheesecake. Chill in the fridge for a few more hours.
