Carrot Cake Cheesecake has a layer of carrot cake topped with a layer of cheesecake for the ultimate dessert. This is a copycat Cheesecake Factory recipe.
Preheat oven to 350 degrees and grease a 9-inch springform pan (you can also use a 9x13 baking dish).
To make the cheesecake: In a large bowl of an electric mixer, beat together 2 packages of 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 a 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 or pecans.
Spread 1 1/2 cups carrot cake batter over the bottom of the springform pan. Drop half of the cheesecake batter in large spoonfuls over the 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 the oven for 50 to 60 minutes or until cake is set and cooked through. If top is browning too much towards the end, cover it with a foil tent.
Cool cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
For the Pineapple Cream Cheese Frosting: In a bowl of electric mixer, combine 2 ounces of 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. It may seem dry at first but will come together. Frost the top of cheesecake. Garnish with nuts if desired. Refrigerate until serving.