Cheesecake Factory Carrot Cake Cheesecake

By Booper-2

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.

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
• (Carrot Cake)
• 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

Preparation

Step 1

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 for 1 hour, shut oven off and leave cake in oven for 45 minutes. 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.