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The Cheesecake Factory Carrot Cake Cheesecake Recipe

Cheesecake Factory Carrot Cake Cheesecake - The Cheesecake Factory Carrot Cake Cheesecake Recipe
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More About The Cheesecake Factory Carrot Cake Recipe

"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."

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Yields12 Servings
Total Time1 hr 20 mins
CHEESECAKE
 16 oz Cream cheese (at room temp)
 34 cups Granulated sugar
 1 tbsp Flour
 3 Eggs
 1 tsp Vanilla
CARROT CAKE
 34 cups Vegetable oil
 1 cup Granulated sugar
 2 Eggs
 1 tsp Vanilla
 1 cup Flour
 1 tsp Baking soda
 1 tsp Cinnamon
 1 dash Salt
 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
 1 cup Grated carrot
 12 cups Flaked coconut
 12 cups Chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
 2 oz Cream cheese, softened
 1 tbsp Butter, softened
 35 cups Powdered sugar
 12 tsp Vanilla
 1 tbsp Reserved pineapple juice
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 50 to 65 minutes or until cake is set and cooked through.

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.

Ingredients

CHEESECAKE
 16 oz Cream cheese (at room temp)
 34 cups Granulated sugar
 1 tbsp Flour
 3 Eggs
 1 tsp Vanilla
CARROT CAKE
 34 cups Vegetable oil
 1 cup Granulated sugar
 2 Eggs
 1 tsp Vanilla
 1 cup Flour
 1 tsp Baking soda
 1 tsp Cinnamon
 1 dash Salt
 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
 1 cup Grated carrot
 12 cups Flaked coconut
 12 cups Chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
 2 oz Cream cheese, softened
 1 tbsp Butter, softened
 35 cups Powdered sugar
 12 tsp Vanilla
 1 tbsp Reserved pineapple juice

Directions

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 50 to 65 minutes or until cake is set and cooked through.

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.

The Cheesecake Factory Carrot Cake Cheesecake Recipe

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