Cheesecake Factory Carrot Cake Cheesecake

I hope everyone had a great Easter. I know I ate way too much. By the time we got to dessert I could hardly eat a bite of this. The next day, however, I had a big slice of this and thoroughly enjoyed it. I am not a big carrot cake connoisseur but everyone loved the combo of cheesecake and carrot cake. This is a copycat recipe from RecipeZaar.

Cheesecake Factory Carrot Cake Cheesecake

Ingredients

    For the cheesecake:
  • 16 ounces cream cheese (at room temp)
  • 3/4 cup granulated sugar
  • 1 tablespoon flour
  • 3 eggs
  • 1 teaspoon vanilla
  • For the 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) can crushed pineapple, well drained with juice reserved
  • 1 cup grated carrot
  • 1/2 cup flaked coconut (I left this out since my company did not like coconut. I added a dash of coconut extract to make up for it and a little bit more carrots.)
  • 1/2 cup chopped walnuts
  • For the pineapple cheese frosting: (*I doubled this)
  • 2 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 3/4 cups powdered sugar
  • 1/2 teaspoon vanilla
  • 1 tablespoon reserved pineapple juice
  • dash of salt

Instructions

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

Notes

Source: RecipeZaar

http://www.the-girl-who-ate-everything.com/2009/04/cheesecake-factory-carrot-cake.html

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Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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