Shelly's Recipe

CARROT CAKE CHEESECAKE - Cheesecake Factory

Category: Cheesecake

Cheesecake
2 (8 oz) pkg cream cheese, room temperature
3/4 cup sugar
1 tbsp flour
3 eggs
1 tsp vanilla

Carrot Cake
3/4 cup vegetable oil
1 cup sugar
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking soda
1 tsp cinnamon
1 dash salt
1 (8 1/2 oz) 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 oz cream cheese, softened
1 tbsp butter, softened
1 3/4 cups powdered sugar
1/2 tsp vanilla
1 tbsp reserved pineapple juice

To make cheesecake: Beat together cream cheese and sugar until smooth. Beat in flour, eggs and 1tsp vanilla until smooth. Set aside.

Meanwhile prepare Carrot Cake: In large bowl, combine oil, sugar,2 eggs and vanilla, blending thoroughly. Stir in 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 at 350 for 50 to 65 minutes or until cake is set and cooked through. (I baked this at 300 for 1 hour and 20 minutes.) Cool to room temperature, then refrigerate.

When cake is cold, prepare Pineapple Cream Cheese Frosting: Combine cream cheese, butter, powdered sugar, vanilla, 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.