Cheesecake Factory Carrot Cake Cheesecake
Cheesecake Factory Carrot Cake Cheesecake
Time: 1 hrs 20 mins
Ingredients
- 16 ounces cream cheese (at room temp)
- 3/4 cup granulated sugar
- 1 tablespoon flour
- 3 eggs
- 1 teaspoon vanilla
Directions
- 1 To make cheesecake,
- 2 In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
- 3 Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
- 4 Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
- 5 Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
- 6 Stir in drained pineapple, carrots, coconut and walnuts.
- 7 Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
- 8 Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
- 9 Repeat with remaining cream cheese batter, spreading evenly with a knife.
- 10 Do not marble with a knife.
- 11 Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
- 12 Cool to room temperature, then refrigerate.
- 13 When cake is cold, prepare Pineapple Cream Cheese Frosting.
- 14 In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
- 15 Beat until smooth and of spreading consistency.
- 16 Frost top of cheesecake.
- 17 Refrigerate 3 to 4 hours before serving.