Cheesecake Factory Carrot Cake Cheesecake

image credit thebakingchocolatess.com

Ingredients

Cheesecake

1. 16 ounces cream cheese at room temperature
2. 3/4 cup granulated sugar
3. 1 tablespoon all-purpose flour
4. 3 eggs
5. 1 teaspoon vanilla

Carrot Cake

1. 3/4 cup vegetable oil
2. 1 cup granulated sugar
3. 2 eggs
4. 1 teaspoon vanilla
5. 1 cup all-purpose flour
6. 1 teaspoon baking soda
7. 1 teaspoon cinnamon
8. 1 generous pinch of salt
9. 1 can crushed pineapple 8 1/2 ounce, well drained with juice reserved
10. 1 cup grated carrots patted dry
11. 1/2 cup flaked coconut
12. 1/2 cup chopped walnuts
13. Pineapple Cream Cheese Frosting
14. 2 ounces cream cheese softened
15. 1 tablespoon butter softened
16. 1 3/4 cups powdered sugar sifted
17. 1/2 teaspoon vanilla
18. 1 tablespoon reserved pineapple juice
19. Dash of salt
20. Optional: 1/3 cup walnuts chopped

STRAWBERRY LEMON BLONDIES

Instructions

1. Preheat oven to 350˚F. Grease a 9 or 9 1/2 inch springform pan and set aside.
2. Cheesecake
3. In the large bowl, using a mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoons vanilla until smooth. Set aside.
4. Carrot cake
5. 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 pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
6. Spread 1 1/2 cups carrot cake batter over bottom of prepared pan.
7. Drop large spoonfuls of cream cheese mixture over carrot cake batter, using approximately 1/2 of the mixture.
8. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese mixture, spreading evenly with a knife. (Do not marble with the knife.)
9. Bake for 60 to 65 minutes or until cake is set and cooked through.
10. Cool to room temperature and then refrigerate for several hours or until completely chilled.
11. When cake is cold, prepare the frosting.
12. Pineapple Cream Cheese Frosting
13. In a bowl, using a 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.
14. Run a thin knife or metal spatula between the edge of the pan and the cake, then release the springform band.
15. Frost top of cheesecake, add more walnuts to the edges, optional.
16. Refrigerate for several more hours before serving.

BLUE VELVET CAKE

Easy Lemon Truffle

For more detail thebakingchocolatess.com

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