Cheesecake Factory Carrot Cake Cheesecake
2 pkgs. (8 oz. each) cream cheese, room temperature
3/4 cup sugar
1 tablespoon flour
2 teaspoons vanilla or almond extract
3/4 cup vegetable oil
1 cup sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 dash salt
1 can (8.5 oz.) crushed pineapple in juice, drained, reserve juice
1 cup grated carrots
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts
2 ounces cream cheese, softened
1 tablespoon butter, softened
1-3/4 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 tablespoon reserved pineapple juice
1 dash salt
In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla (almond) extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
In large bowl, combine oil, sugar, eggs and vanilla extract, blending thoroughly. Stir in flour, baking soda, cinnamon and dash of 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 in preheated 350ºF oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract, 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.