Home » Carrot Cake Cheesecake Recipe (Cheesecake Factory)

Carrot Cake Cheesecake Recipe (Cheesecake Factory)

Ingredients

  • 16ounces cream cheese(at room temp)
  • 34cup granulated sugar
  • 1 tablespoon flour
  • 3 eggs
  • 1teaspoon vanilla

Carrot Cake

  • 34cup vegetable oil
  • 1cup granulated sugar
  • 2 eggs
  • 1teaspoon vanilla
  • 1cup flour
  • 1teaspoon baking soda
  • 1teaspoon cinnamon
  • 1dash salt
  • 1(8 1/2 ounce) can crushed pineapple, well drained with juice reserved
  • 1cup grated carrot
  • 12cup flaked coconut
  • 12cup chopped walnuts

Pineapple Cream Cheese Frosting

  • 2ounces cream cheese, softened
  • 1tablespoon butter, softened
  • 1 34cups powdered sugar
  • 12teaspoon vanilla
  • 1tablespoon reserved pineapple juice

Carrot Cake Cheesecake Recipe (Cheesecake Factory)

Directions

  1. To make cheesecake,
    In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
  2. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
  3. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
  4. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
  5. Stir in drained pineapple, carrots, coconut and walnuts.
  6. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
  7. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  8. Repeat with remaining cream cheese batter, spreading evenly with a knife.
  9. Do not marble with a knife.
  10. Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
  11. Cool to room temperature, then refrigerate.
  12. When cake is cold, prepare Pineapple Cream Cheese Frosting.
  13. 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.
  14. Beat until smooth and of spreading consistency.
  15. Frost top of cheesecake.
  16. Refrigerate 3 to 4 hours before serving.

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