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
I am not a big carrot cake connoisseur but everyone loved the combo of cheesecake and carrot cake.
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
- 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.
- 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.
- 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.
- Bake in preheated 350 degree oven 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.
- 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.
Recipe Notes
Source: RecipeZaar
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