"The belly rules the mind."--Spanish Proverb

Cheesecake Factory's Carrot Cake Cheesecake Recipe

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This recipe for Cheesecake Factory's Carrot Cake Cheesecake, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shawna Beeler

Category:
Category:

Ingredients:  
Ingredients:  
Cheesecake:
16 oz. cream cheese, room temperature
3/4 cup sugar
2 1/2 tsp. vanilla extract
1 tbsp. flour
3 eggs
Carrot Cake:
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 1/2 tsp. vanilla extract
1 cup flour
1 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 can (8.5 oz) crushed pineapple, packed in juice, drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
Pineapple Cream Cheese Frosting:
2 oz. cream cheese, softened
1 tbsp. butter, softened
1 3/4 cup confectioners sugar
1 tsp. vanilla extract
1 tbsp. reserved pineapple juice
1 tbsp. reserved pineapple juice

Directions:
Directions:
In a large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside; meanwhile prepare Carrot Cake.
In a large bowl combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; 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" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; 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 oven for 50-65 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 cream cheese, butter, confectioners sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.

Personal Notes:
Personal Notes:
Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese, real butter and pineapple packed in juice, not sugar syrup. You will be glad you did.

 

 

 

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