Cheesecake Factory Carrot Cake Cheesecake
Cheesecake
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
2 teaspoons vanilla extract
In large bowl of electric mixer, beat together cream cheese and
sugar until smooth. Beat in flour, eggs and vanilla extract until
smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
Dash salt
1 (8 1/2 ounce) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts
In large bowl, combine oil, sugar, eggs and vanilla extract,
blending thoroughly. Stir in flour, baking soda, cinnamon and dash
of 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 spoonsful 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 degrees F oven for 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.
Pineapple Cream Cheese Frosting
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
Dash of salt
In a bowl of electric mixer, combine cream cheese, butter,
confectioners' sugar, vanilla extract, 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.
Makes 1 (9- or 9 1/2-inch) cheesecake. |