Cheesecake Factory Carrot Cake Cheesecake
This scrumptious cheese cake is swirled and layered with both lush carrot cake stuffed with carrots, walnuts, pineapple and coconut, creamy cheesecake and topped with a luscious pineapple cream cheese frosting, so it's a win-win. And trust me, you'll get rave reviews.
Servings: 12 Servings
Calories:
Ingredients
Cheesecake
- 16 ounces cream cheese at room temperature
- ¾ cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 eggs
- 1 teaspoon vanilla
Carrot Cake
- ¾ cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 generous pinch of salt
- 1 can crushed pineapple 8 1/2 ounce, well drained with juice reserved
- 1 cup grated carrots patted dry
- ½ cup flaked coconut
- ½ cup chopped walnuts
Pineapple Cream Cheese Frosting
- 2 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 ¾ cups powdered sugar sifted
- ½ teaspoon vanilla
- 1 tablespoon reserved pineapple juice
- Dash of salt
- Optional: 1/3 cup walnuts chopped
Instructions
Directions
- Preheat oven to 350˚F. Grease a 9 or 9 1/2 inch springform pan and set aside.
Cheesecake
- In the large bowl, using a mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoons vanilla until smooth. Set aside.
Carrot cake
- In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups carrot cake batter over bottom of prepared pan.
- Drop large spoonfuls of cream cheese mixture over carrot cake batter, using approximately 1/2 of the mixture.
- Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese mixture, spreading evenly with a knife. (Do not marble with the knife.)
- Bake for 60 to 65 minutes or until cake is set and cooked through.
- Cool to room temperature and then refrigerate for several hours or until completely chilled.
- When cake is cold, prepare the frosting.
Pineapple Cream Cheese Frosting
- In a bowl, using a mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency.
- Run a thin knife or metal spatula between the edge of the pan and the cake, then release the springform band.
- Frost top of cheesecake, add more walnuts to the edges, optional.
- Refrigerate for several more hours before serving.
Notes
Make sure you pat dry the carrots and pineapple very well!
Cake may take a little longer to bake (10-15 minutes), depending on oven.
Can be made up to two days ahead.
Cake may take a little longer to bake (10-15 minutes), depending on oven.
Can be made up to two days ahead.