Recipe

Carrot Cake Cheesecake - Cheesecake Factory Recipe

	Henrie / All my dishes 3 months, 3 weeks ago I love cheesecake and have several recipes-This is a fairly long recipe, but well worth it if you like Carrot Cake and CheeseCake ENJOY! Prep:30m Cook:50m Servings:12	Henrie
	desserts cheesecake medium yummie

Does this look good? Yeah! / Nope

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Ingredients

2 pkgs (8 oz each) cream cheese, room temp

3/4 cup granulated sugar

1 tablespoon flour

3 eggs

2 teaspoons 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 ground cinnamon

Dash salt

1 can (8 1/2 oz) 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

PINEAPPLE CREAM CHEESE FROSTING:

2 oz cream cheese, softened

1 tablespoon butter, softened

1 3/4 cups powdered sugar

1/2 teaspoon vanilla

1 tablespoons reserved pineapple juice

Dash salt

Directions

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 2 teaspoons 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. Makes 1 (9-or 9 1/2-inch) cheesecake.

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