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CHEESECAKE FACTORY CARROT CAKE CHEESECAKE
Cheesecake
16 oz. cream cheese, room temperature
3/4 C. granulated sugar
1 T. flour
3 eggs
2 tsp. 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 C. vegetable oil
1 C. granulated sugar
2 eggs
1 tsp. vanilla extract
1 C. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
Dash salt
1 (8 1/2 oz.) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 C. grated carrots
1/2 C. flaked or shredded coconut
1/2 C. 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 350ºF 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 oz. cream cheese, softened
1 T. butter, softened
1 3/4 C. confectioners' sugar
1/2 tsp. vanilla extract
1 T. 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.