Carrot Pecan Bread With Cheesecake Swirl Recipes

Steps:

• Heat oven to 350ºF.
• Beat 1 pkg. cream cheese and granulated sugar in medium bowl with mixer until blended. Add egg and vanilla; mix well. Set aside until ready to use.
• Prepare cake batter in large bowl with mixer as directed on package. Add dry pudding mix; beat 2 min. Stir in 1/2 cup nuts.
• Pour half the cake batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Spoon cream cheese mixture into ring over center of cake batter in pan; cover with remaining cake batter.
• Bake 55 min. to 1 hour or until toothpick inserted near center of cake comes out clean. Cool 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.
• Beat remaining cream cheese with powdered sugar and milk in medium bowl with mixer until blended; drizzle over cake. Sprinkle with remaining nuts.

Steps:

• Heat oven to 350ºF.
• Beat cream cheese and granulated sugar in medium bowl with mixer until blended. Add sour cream and 1 egg; beat just until blended. Reserve for later use.
• Combine flour, baking powder, baking soda and cinnamon; set aside. Beat remaining eggs in large bowl with mixer until blended. Add pineapple, carrots, brown sugar and oil; mix well. Gradually add dry ingredients, mixing well after each addition. Stir in nuts.
• Spoon half the carrot cake batter into greased and floured 9x5-inch loaf pan; spread to evenly cover bottom of pan. Cover with reserved cream cheese mixture. Top with remaining cake batter, being careful to completely cover cream cheese mixture with cake batter.
• Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool cake 10 min. Remove from pan to wire rack; cool completely.

Steps:

• Heat oven to 325ºF.
• Beat 2 pkg. cream cheese and 1/2 cup granulated sugar in medium bowl with mixer until blended. Add 2 eggs, 1 at a time, mixing on low speed after each just until blended.
• Combine flour, baking soda and cinnamon. Melt 3/4 cup butter. Drain pineapple, reserving 2 Tbsp. juice for later use. Beat remaining eggs in large bowl with mixer on high speed 2 min. or until thickened. Stir in melted butter, carrots, pineapple and remaining granulated sugar. Add flour mixture; mix well.
• Pour half the carrot cake batter into 9-inch springform pan sprayed with cooking spray; spread to evenly cover bottom of pan.
• Drop large spoonfuls of cream cheese batter and remaining carrot cake batter alternately over batter in pan, being careful to completely cover bottom layer of batter with remaining batters. (If necessary, shake pan gently to evenly distribute spoonfuls of batter to rim of pan.)
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Beat remaining cream cheese with powdered sugar, remaining butter and reserved pineapple juice in medium bowl with mixer until blended; spread over top of cheesecake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper.
• Sift 1 1/4 cup flour, baking powder, pumpkin spice, and baking soda together in a bowl.
• Combine butter and brown sugar in a bowl; beat together with an electric mixer on low until light and fluffy. Whisk in eggs and yogurt; beat in carrots until well mixed. Add flour mixture gradually with the electric mixer until batter is combined.
• Beat cream cheese, white sugar, egg, 3 tablespoons flour, bourbon, and orange zest together in a bowl.
• Pour half of the batter into the prepared pan; spread with a spatula until even. Spoon cream cheese mixture onto the batter; smooth with the back of the spoon until even. Pour remaining batter onto the cream cheese mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan for 5 minutes before removing to cool completely on a wire rack.