Friday, May 9, 2014

Carrot Cake Cheesecake (Cheesecake Factory Copycat!)



This is the dessert I made for Easter this year. Although I have only been to the Cheesecake Factory once they say this is similar to the one that they serve at this popular restaurant.  As far as cheesecakes go, this one was pretty easy to put together and it was a perfect dessert to serve for a special occasion! I decorated it with some "spring sprinkles" and a chocolate bunny on top, but forgot to take a picture of the finished product before we dove in!

Cheesecake Factory Carrot Cake Cheesecake
Makes one 9 or 10" cheesecake

Cheesecake

16 ounces cream cheese (at room temperature)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla

Carrot Cake
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 generous pinch of salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts (I used pecans)

Pineapple Cream Cheese Frosting
4 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
2 tablespoon reserved pineapple juice 
Dash of salt



Directions:  Spray  a 9 or 10  inch springform pan.  Set aside. (I used a 10" pan so my baking time was slightly reduced).  In the large bowl of an electric mixer, beat together 2 packages of softened cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.  

For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and a pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and nuts.


Spread 1 1/2 cups carrot cake batter over bottom of prepared 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 the knife.)

Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.

For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.


Mix cheese cake batter and carrot cake batter and put in 
prepared springform pan as directed.  Bake in 350 degree 
oven for 50 to 65 minutes util set


Cool slightly and remove ring of sprinform pan.  
Place on serving dish and refrigerate until ready to frost


Mix frosting


Frost top of cheesecake, keep refrigerated until ready to serve.



Slice and enjoy!

Sandy