Cheesecake Factory Carrot Cake Cheesecake

Step 1

To make cheesecake,

Step 2

In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.

Step 3

Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

Step 4

Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.

Step 5

Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.

Step 6

Stir in drained pineapple, carrots, coconut and walnuts.

Step 7

Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.

Step 8

Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.

Step 9

Repeat with remaining cream cheese batter, spreading evenly with a knife.

Step 10

Do not marble with a knife.

Step 11

Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.

Step 12

Cool to room temperature, then refrigerate.

Step 13

When cake is cold, prepare Pineapple Cream Cheese Frosting.

Step 14

In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.

Step 15

Beat until smooth and of spreading consistency.

Step 16

Frost top of cheesecake.

Step 17

Refrigerate 3 to 4 hours before serving.