Cheesecake Factory Carrot Cake Cheesecake

Steps on how to prepare a Cheesecake Factory Carrot Cake Cheesecake recipe

Time

1 hour 20 minutes

Servings

1

Calories

593.8

    Ingredients

  • 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

    How to make it

  1. 1. STEP

    To make cheesecake,

  2. 2. STEP

    In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.

  3. 3. STEP

    Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

  4. 4. STEP

    Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.

  5. 5. STEP

    Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.

  6. 6. STEP

    Stir in drained pineapple, carrots, coconut and walnuts.

  7. 7. STEP

    Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.

  8. 8. STEP

    Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.

  9. 9. STEP

    Repeat with remaining cream cheese batter, spreading evenly with a knife.

  10. 10. STEP

    Do not marble with a knife.

  11. 11. STEP

    Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.

  12. 12. STEP

    Cool to room temperature, then refrigerate.

  13. 13. STEP

    When cake is cold, prepare Pineapple Cream Cheese Frosting.

  14. 14. STEP

    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. 15. STEP

    Beat until smooth and of spreading consistency.

  16. 16. STEP

    Frost top of cheesecake.

  17. 17. STEP

    Refrigerate 3 to 4 hours before serving.

    Ingredients

  • 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

    Tags

    DESSERT

    CHRISTMAS

    < 4 HOURS

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