You adore amazing, mouth-watering cheesecake right? AND….Where’s the best place on earth to get the best cheesecake ever??
That would be the Cheesecake Factory, but hey!? You can make this divine home-made Cheesecake Factory Carrot Cake Cheesecake right in your own home and it’s perfect for that Easter brunch, lunch or dinner!
16 ounces cream cheese (at room temp)
3⁄4 cup granulated sugar
1 tablespoon flour
1 teaspoon vanilla
3⁄4 cup vegetable oil
1 cup granulated sugar
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
To make cheesecake:
In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
Drop large spoonfuls of cream cheese batter over carrot cake batter; 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 350 degree oven 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.
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.