Cheesecake Factory's Carrot Cake Cheesecake

 

For Cheesecake:

16 ounces cream cheese, room temperature

3/4 cup sugar

2 1/2 teaspoons vanilla extract

1 tablespoon flour

3 eggs

 

For Carrot Cake:

3/4 cup vegetable oil

1 cup sugar

2 eggs

1 1/2 teaspoon vanilla extract

1 cup flour

1 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

8 1/2 ounces can crushed pineapple, packed in juice, drained well,

reserve juice

1 cup grated carrots

1/2 cup coconut

1/2 cup chopped walnuts

 

For Pineapple Cream Cheese Frosting:

2 ounces cream cheese, softened

1 tablespoon butter, softened

1 3/4 cup confectioners' sugar

1 teaspoon vanilla extract

1 tablespoon reserved pineapple juice

 

Directions:

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:

In large bowl, combine oil, sugar, eggs and vanilla extract; mix

well. Stir in dry ingredients; mixing well. Stir in drained

pineapple, carrots, coconut and walnuts.

 

Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9

1/2" springform pan. Drop cream cheese batter over carrot cake

batter by spoonfuls; top with large spoonfuls of remaining carrot

cake batter. Repeat with remaining cream cheese batter, spreading

evenly with a knife. Do not marble with a knife. Bake in preheated

350F oven for 50 to 65 minutes or until cake is set and cooked

through. Cool to room temperature, then refrigerate. When cake is

cold, prepare Pineapple Cream Cheese Frosting.

 

Pineapple Cream Cheese Frosting:

In a bowl of electric mixer, combine cream cheese, butter,

confectioners' sugar, vanilla extract and reserved pineapple juice.

Beat until smooth and of spreading consistency. Frost top of

cheesecake. Refrigerate 3 to 4 hours before serving.

 

Serves 12

 

Source: The Secret Recipe Forum



'The will of God will never take you where the Grace of God  will not keep you
~Sugar

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