Cheesecake Factory's Carrot Cake Cheesecake
I searched long and hard for this one, and finally got it from a chef at thier corporate kitchen!"This was delicious. I made it for a Boxing Day family party and it went over well. It was pretty simple to make, but I'd suggest doubling the icing recipe so that you can ice the sides as well, as it doesn't look very 'pretty' I garnished with walnuts on top!" - angrose
Yield: 12 Servings Ready in 1 hours, 15 minutes
386 people trying soon
|16 ouncescream cheese; room temperature|
|2 1/2 teaspoonsvanilla extract|
|3/4 cupvegetable oil|
|1 1/2 teaspoonsvanilla extract|
|1 teaspoonbaking soda|
|1 1/2 teaspoonsground cinnamon|
|1 cancrushed pineapple in juice; (8 1/2 oz.); drained well, reserve juice|
|1 cupgrated carrots|
|1/2 cupchopped walnuts|
|Pineapple Cream Cheese Frosting|
|2 ouncescream cheese; softened|
|1 tablespoonbutter; softened|
|1 3/4 cupsconfectioner~quotes sugar|
|1 teaspoonvanilla extract|
|1 tablespoonreserved pineapple juice|
Cheesecake Factory's Carrot Cake Cheesecake Preparation
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.
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 cups 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.
Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did!
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