Cheesecake Factory Copycat - Carrot Cake Cheesecake

August 20, 2013

1242

While some cheesecake recipes can be fussy, this one is really simple. Two batters are made, one for the cheesecake and one for the carrot cake. They are layered in the pan and it bakes up easily, no water bath required.

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 omitted)

Pineapple Cream Cheese Frosting:

2 ounces cream cheese, softened (I used 4 oz.)
1 tablespoon butter, softened
1 3/4 cups powdered sugar, sifted
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
Dash of salt

1. Grease a 9 or 9 1/2 inch springform pan. Set aside. (I used a 10" pan so my baking time was slightly reduced) 2. In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup...
See the full directions on my site

Nutritions

Calories
565

Sodium
273mg
11% DV

Fat
30g
47% DV

Protein
7g
14% DV

Carbs
62g
21% DV

Fiber
2g
10% DV