Cheesecake Factory Carrot Cake Cheesecake

MissMeagan's Note:

I've made this for Easter the past few years and everyone loves it. It's like carrot cake with a lot of cream cheesy flavor.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

CHEESECAKE

• 16 ounces cream cheese (at room temp)
• 3/4 cup granulated sugar
• 1 tablespoon flour
• 3 eggs
• 1 teaspoon vanilla

CARROT CAKE

• 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

PINEAPPLE CREAM CHEESE FROSTING

• 2 ounces cream cheese, softened
• 1 tablespoon butter, softened
• 1 3/4 cups powdered sugar
• 1/2 teaspoon vanilla
• 1 tablespoon reserved pineapple juice

Directions:

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

Reviews

[Nix86]

I made this for my husband's birthday because he wanted a carrot cake and a cheesecake. He and others at the party absolutely loved it! I thought it was good but not my favorite but I think that is just a personal preference. I doubled the frosting and made half of it white and half of it turquoise and decorated the top with a pretty design (I submitted the picture!) Also, I would reduce the temperature to 300 to 325 degrees and increase the baking time to 1 hour and 20 minutes to make sure it gets cooked through all the way and the edges don't burn.

[Marie Nixon]

This recipe does not deserve 5 stars. It deserves 10 stars. I may be partial because carrot cake and cheesecake are my 2 most favorite desserts so putting them together put me over the edge in happiness. It was delicious. Next time I will play a little bit more with the time and temperature. I think I will go a little lower on the temperature and bake it for a little longer. The very, very middle of the cake was very soft but I couldn't leave it in any longer or the top would have developed cracks. I suggest adding a dash of salt to the cream cheese frosting. This is a winner of a recipe.

[Laureen in B.C.]

This was fabulous! I made it for a dinner last night and it got rave reviews. I did not add the coconut or nuts and I made a different topping. I mixed cheese cheese, sugar, whipped cream and crushed pineapple together and used that as a topping. Thanks for a great Recipe