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
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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 350º 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. |
This recipe for Cheesecake Factory's Carrot Cake Cheesecake is from