Cheesecake Factory Carrot Cake Cheesecake

Updated at: Wed, 16 Aug 2023 16:46:07 GMT

Step 1

In large bowl of electric mixer, beat together 2 packages of cream cheese and 3/4 cup sugar until smooth.

Step 2

Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

Step 3

In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.

Step 4

Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.

Step 5

Stir in drained pineapple, carrots, coconut and walnuts.

Step 6

Spread 1 1/2 cups carrot cake batter over bottom of greased 9 or 9 1.2-inch springform pan.

Step 7

Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.

Step 8

Repeat with remaining cream cheese batter, spreading evenly with a knife.

Step 9

Do not marble with a knife.

Step 10

Bake in preheated 350º oven 50 to 65 minutes or until cake is set and cooked through.

Step 11

Cool to room temperature, then refrigerate.

Step 12

In a bowl of electric mixer, combine 2 ounces cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.

Step 13

Beat until smooth and of spreading consistency.

Step 14

Frost top of cheesecake.

Step 15

Refrigerate 3 to 4 hours before serving.

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