Cheesecake Factory Carrot Cake Cheesecake

I’m in love with a cheesecake….is that wrong? *sigh*. Cheesecake and Carrot Cake marry to make this lovely little hunk of heaven. I love people who have the creativity to dream this stuff up. Now that I have this recipe I’m thinking …what other cake could you do this with?? Ah the possibilities!  To Read More, Click On The Title Of The Recipe
But today it’s all about you my little carrot cake wonder. This recipe came from RecipeZaar. I found this recipe while looking for a different carrot cake recipe, I think this is different enough don’t you!? It may sound a little intimidating but it’s not, you’re just making two batters up. One for the cheesecake part and one for the carrot cake part. I didn’t put the coconut or the walnuts in this because my honey doesn’t care for either one and it was still awesome! I don’t know how this could be any better, you have carrot cake and cheesecake all in one luscious bite!

After the batter for each is made you take your 9 inch springform pan , grease it then put 1 1/2 cups of the carrot cake batter on the bottom of the pan. Then you drop large spoonfuls of the cheesecake batter on top of it, then the rest of the carrot cake batter, then the rest of the cheesecake batter till it looks like this:

You don’t have to swirl it with a knife just put it in the oven. When I read the 40 reviews for this cake some people said that it browned to much on the edges, they suggested turning the oven back to 300 degrees and baking longer, which I did. It took about and hour and 20 minutes to bake this.

It was beautiful ! The recipe said to put this in the fridge for an hour then frost it with the Cream Cheese Frosting.

The next step was to let it sit in the fridge for another 3 or 4 hours…yeah right, after I have a piece!

Maybe if I stare at her with my big puppy eyes she’ll share…..

Cheesecake Factory Carrot Cake Cheesecake

RecipeZaar

CHEESECAKE
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla

CARROT CAKE
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
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

Directions
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 1teaspoons 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. (I baked this at 300 degrees for 1 hour and 20 minutes)
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.
Beat until smooth and of spreading consistency.
Frost top of cheesecake.
Refrigerate 3 to 4 hours before serving.