Thursday, October 2, 2008

Cheesecake Factory Carrot Cake Cheesecake

  • 16 oz cream cheese (softened)
  • ¾ cup granulated sugar
  • 1 Tbsp flour
  • 3 eggs
  • 2 ½ tsp vanilla

1. In large bowl, cream sugar and cream cheese well (until smooth). Beat in flour, eggs and vanilla until smooth. Set aside.

Carrot Cake:
  • ¾ cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 ½ tsp vanilla
  • 1 cup flour
  • 1tsp baking soda
  • 1 tsp cinnamon
  • 1 dash salt
  • 1 (8 ½ oz) can crushed pineapple, well drained w/juice reserved
  • 1 cup grated carrots
  • ½ cup flaked coconut
  • ½ cup chopped walnuts
2. In large bowl, combine oil, sugar, eggs and vanilla, blending thoroughly. Stir in flour, baking soda, cinnamon and salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 ½ cups carrot cake batter over bottom of greased 9 or 9 ½ inch spring-form pan. Drop large spoonfuls of cheesecake 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 a preheated 350-degree oven for 58 minutes or until cake is set and cooked thoroughly. Cool completely to room temp (at least 2-3 hours), then refrigerate.

Pineapple Cream Cheese Frosting:
  • 2 oz cream cheese, softened
  • 1 Tbsp butter, softened
  • 1 ¾ cups powdered sugar
  • 1 tsp vanilla
  • 1 Tbsp reserved pineapple juice

3. When cake is cold, prepare Pineapple Cream Cheese Frosting. In a bowl of electric mixer, combine cream cheese, butter, powdered sugar, vanilla, reserved pineapple juice and dash of salt. Beat until smooth and of spreading consistency. Frost top and sides. Cover sides with chopped walnuts. Drizzle top of cake with caramel sauce. Chill 3 to 4 hours.

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