Cheesecake Factory's Carrot Cake Cheesecake

By á-1230

Ingredients

• CHEESECAKE:
• 16 oz. cream cheese, room temperature
• 3/4 cup sugar
• 2-1/2 tsp vanilla extract
• 1 Tbsp flour
• 3 eggs
• CARROT CAKE:
• 3/4 cups vegetable oil
• 1 cup sugar
• 2 eggs
• 1-1/2 tsp vanilla extract
• 1 cup flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 can (8.5 ounce size) crushed pineapple, packed in juice, drained well, reserve juice
• 1 cup grated carrots
• 1 cup chopped walnuts
• PINEAPPLE CREAM CHEESE FROSTING:
• 8 oz. cream cheese, softened
• 4 Tbsp butter, softened
• 2 cups confectioners sugar
• 2 tsp vanilla
• 4 Tbsp reserved pineapple juice

Preparation

Step 1

CHEESE CAKE:
1. In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.

CARROT CAKE:
1. In large bowl, combine oil, sugar, eggs and vanilla, mix well.
2. Stir in dry ingredients, mixing well.
3. Stir in drained pineapple, carrots and walnuts.
4. Spread 1-1/2 cups carrot cake batter over bottom of greased 9 or 9-1/2 inch springform pan.
5. Drop cream cheese batter over carrot cake batter by spoonfuls
6. Top with large spoonfuls of remaining carrot cake batter.
7. Repeat with remaining cream cheese batter,spreading evenly with a knife. Do not marble.
8. Bake in preheated 350 degree oven for 50 to 65 minutes or until cake is set and cooked through.
9. Cool to room temperature, then refrigerate.
10. When cake is cold, prepare Pineapple cream cheese frosting.

PINEAPPLE CREAM CHEESE FROSTING:
1. In a bowl of electric mixer, combine cream cheese, butter, confectioners sugar, vanilla and reserved pineapple juice.
2. Beat until smooth and of spreading consistency.
3. Frost top of cheesecake.
4. Refrigerate 3 to 4 hours before serving. (Tastes better the next day!)