Cheesecake Factory Carrot Cake Cheesecake recipe
Brought by Jenn
16 ounces cream cheese, room temperature
3/4 cup granulated sugar
3 tablespoon flour
3 eggs
2 teaspoons vanilla extract
In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ tsp. salt
1 (8 1/2 ounce) can crushed pineapple
packed in juice, well-drained and
juice reserved
1 cup grated carrots
1/2 cup chopped walnuts, plus more for edge of frosted 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, and walnuts.
Spread half of carrot cake batter over bottom of greased & floured 9- or 9 1/2-inch springform pan. Pour cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter. Do not marble with a knife. Bake in preheated 350 degrees F oven for 50 to 65 minutes or until cake is set – slightly jiggly in the middle, but set everywhere else. Cool to room temperature, then invert and refrigerate.
When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
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
Dash of salt
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 and sides of cheesecake. Press chopped walnuts (1/2 cup?) into edges. Refrigerate 3 to 4 hours before serving (it’s actually best the next day or later).
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