Cheesecake Factory Carrot Cake Cheesecake

 

CHEESECAKE

16 ounces cream cheese, at room temp

3/4 cup granulated sugar

1 tablespoon flour

3 eggs

1 teaspoon vanilla

CARROT CAKE

3/4 cup vegetable oil

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 cup flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 dash salt

1 (8 1/2 ounce) crushed pineapple, well drained with juice reserved

1 cup grated carrot

1/2 cup flaked coconut

1/2 cup chopped walnuts

PINEAPPLE CREAM CHEESE FROSTING

2 ounces cream cheese, softened

1 tablespoon butter, softened

1 3/4 cups powdered sugar

1/2 teaspoon vanilla

1 tablespoon reserved pineapple juice

 Servings: 12
Ready Time: 1 hrs 20 mins
Prep Time: 20 mins
Cook Time: 1 hrs
Nutritions: 593.8 cal
Calories 593.8, Calories from Fat 319, Total Fat 35.4 g, Saturated Fat 12.5 g, Cholesterol 126.9 mg, Sodium 311.3 mg, Total Carbohydrate 64.0 g, Dietary Fiber 1.5 g, Sugars 52.7 g, Protein 7.3 g

How to Make It

Directions

1. To make cheesecake,

2. In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar so long as smooth.

3. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla so long as 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 dgr oven 50 to 65 mins or so long as cake is set and cooked through.

12. Cool to room temperature, and 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 so long as smooth and of spreading consistency.

16. Frost top of cheesecake.

17. Refrigerate 3 to 4 hours before serving.

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