Cheesecake Factory Carrot Cake Cheesecake
- 16 ounces cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 tablespoon flour
- 3 eggs
- 2 teaspoons vanilla extract
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- Dash salt
- 1 (8 1/2 ounce) can crushed pineapple packed in juice, well-drained and juice reserved
- 1 cup grated carrots
- 1/2 cup flaked or shredded coconut
- 1/2 cup chopped walnuts
Pineapple Cream Cheese Frosting
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 3/4 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon reserved pineapple juice
- Dash of salt
- Cheesecake: In large bowl of electric mixer, beat together cream cheese and sugar
until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile
prepare Carrot Cake.
- Carrot Cake: In large bowl, combine oil, sugar, eggs and vanilla extract, blending
thoroughly. Stir in flour, baking soda, cinnamon and dash of salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups carrot cake batter over bottom of greased 9- or 9 1/2-inch
springform pan. Drop large spoonsful of cream cheese batter over carrot cake batter;
top with large spoonsful of remaining carrot cake batter. Repeat with remaining
cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
- Bake in preheated 350 degrees F oven for 50 to 65 minutes or until cake is set
and cooked through.
- Cool to room temperature, then refrigerate.
- When cake is cold, prepare Pineapple Cream Cheese Frosting.
- Pineapple Cream Cheese Frosting: In a bowl of electric mixer, combine cream cheese,
butter, confectioners' sugar, vanilla extract, reserved pineapple juice and
dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake.
Refrigerate 3 to 4 hours before serving.
Makes 1 (9- or 9 1/2-inch) cheesecake