Cheesecake Factory Carrot Cake Cheesecake

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 16 ounces cream cheese (at room temp)
• 3/4 cup granulated sugar
• 1 tablespoon flour
• 3 eggs
• 1 teaspoon vanilla
• 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
• 1/2 cup chopped walnuts
• 2 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1 3/4 cups powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoon reserved pineapple juice

Recipe

• 1 to make cheesecake,
• 2 in large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
• 3 beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. set aside.
• 4 meanwhile prepare carrot cake: in large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
• 5 stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
• 6 stir in drained pineapple, carrots, coconut and walnuts.
• 7 spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
• 8 drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
• 9 repeat with remaining cream cheese batter, spreading evenly with a knife.
• 10 do not marble with a knife.
• 11 bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
• 12 cool to room temperature, then refrigerate.
• 13 when cake is cold, prepare pineapple cream cheese frosting.
• 14 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.
• 15 beat until smooth and of spreading consistency.
• 16 frost top of cheesecake.
• 17 refrigerate 3 to 4 hours before serving.