↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
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.
view more member recipes
CARROT CAKE CHEESECAKE - Cheesecake Factory
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Banana Cheesecake W/ Bavarian Cream Cheesecake Factory
by suemunzlinger
For the crust 5 1/2 Ounces (3 cups) Nilla wafers 1/4 Cup butter, melted For the filling Four 8-ounce packages cream cheese 1 1/3 Cup granulated sugar 4 eggs 1/4 Cup sour cream 2 T
by suemunzlinger
For the crust 5 1/2 Ounces (3 cups) Nilla wafers 1/4 Cup butter, melted For the filling Four 8-ounce packages cream cheese 1 1/3 Cup granulated sugar 4 eggs 1/4 Cup sour cream 2 T
Banana Cream Cheesecake - Cheesecake Factory Copy Kat
by suemunzlinger
20 vanilla sandwich cookies 1/4 cup butter, melted 3 packages (8 ounces each) cream cheese, softened 2/3 cup sugar 2 tablespoons cornstarch 3 eggs 3/4 cup mashed bananas (about 2) 1/2 cup whipp
by suemunzlinger
20 vanilla sandwich cookies 1/4 cup butter, melted 3 packages (8 ounces each) cream cheese, softened 2/3 cup sugar 2 tablespoons cornstarch 3 eggs 3/4 cup mashed bananas (about 2) 1/2 cup whipp
Cheesecake Factory Banana Cream Cheesecake Copycat
by suemunzlinger
20 vanilla sandwich cookies 1/4 cup butter, melted 24 ounces cream cheese, softened 2/3 cup granulated sugar 2 tablespoons cornstarch 3 eggs 3/4 cup mashed bananas (about 2) 1/2 cup
by suemunzlinger
20 vanilla sandwich cookies 1/4 cup butter, melted 24 ounces cream cheese, softened 2/3 cup granulated sugar 2 tablespoons cornstarch 3 eggs 3/4 cup mashed bananas (about 2) 1/2 cup
view more member recipes
related CDKitchen recipes
Cheesecake Factory's Carrot Cake Cheesecake
Cheesecake Factory's German Chocolate Cheesecake
Cheesecake Factory's Fresh Banana Cream Cheesecake
Quick and Easy Cheesecake
Cheesecake Factory Cheesecake
Basic Low Carb Cheesecake
Cheesecake with Cake Mix
Cheesecake Factory's Mashed Potatoes
Classic Cherry Cheesecake
Olive Garden Pumpkin Cheesecake