Ingredients for Cheesecake Factory Carrot Cake Cheesecake
- 2 ounces cream cheese
- Granulated Sugar
- 1 cup all-purpose flour
- 3 large eggs
- 1/2 teaspoon vanilla extract
- Vegetable Oil
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- a pinch of salt
- Crushed Pineapple
- Carrot
- Flaked Coconut
- 1/2 cup chopped walnuts
- 1/4 cup (1/2 stick) softened butter
- 2 cups powdered sugar
- 1 tablespoon reserved pineapple juice
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How to Make Cheesecake Factory Carrot Cake Cheesecake
- Preheat oven to 350°F (175°C). Grease a 9- or 9 1/2-inch springform pan.
- **Make the Cheesecake Filling:** In a large bowl, beat together 2 (8 ounce) packages cream cheese and 3/4 cup granulated sugar until smooth and creamy.
- Beat in 1 tablespoon all-purpose flour, 3 large eggs, and 2 teaspoons vanilla extract until smooth.
- Set aside.
- **Make the Carrot Cake Batter:** In a separate large bowl, combine 1/2 cup vegetable oil, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. Blend thoroughly.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 1 cup drained crushed pineapple, 1 cup grated carrots, 1/2 cup shredded coconut, and 1/2 cup chopped walnuts.
- Spread 1 1/2 cups of the carrot cake batter evenly over the bottom of the prepared springform pan.
- Dollop spoonfuls of the cream cheese batter over the carrot cake batter.
- Top with spoonfuls of the remaining carrot cake batter.
- Repeat layering with the remaining cream cheese batter, spreading evenly with a knife. Do not marble.
- Bake for 50-65 minutes, or until the cake is set and a toothpick inserted into the center comes out clean.
- Let cool completely to room temperature before refrigerating for at least 4 hours, or preferably overnight.
- **Make the Pineapple Cream Cheese Frosting:** In a mixing bowl, beat together 2 ounces cream cheese, 1/4 cup (1/2 stick) softened butter, 2 cups powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon reserved pineapple juice, and a pinch of salt until smooth and fluffy.
- Frost the top of the chilled cheesecake.
- Refrigerate for at least 3-4 hours before serving to allow the frosting to set.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
211g
Fat
62g
Carbs
21g
