***Cheesecake*** 16 ounces cream cheese, room temperature 3/4 cup sugar 2 1/2 teaspoons vanilla extract 1 tablespoon flour 3 eggs ***Carrot Cake*** 3/4 cup vegetable oil 1 cup sugar 2 eggs 1 1/2 teaspoon vanilla extract 1 cup flour 1 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 1 can (8.5 ounce size) crushed pineapple, packed in juice, drained well, reserve juice 1 cup grated carrots 1/2 cup coconut 1/2 cup chopped walnuts ***Pineapple Cream Cheese Frosting*** 2 ounces cream cheese, softened 1 tablespoon butter, softened 1 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 tablespoon reserved pineapple juice
In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; 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 350 degrees F 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.
Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did.
Excellent, but I will make a few changes the next time I made it. My boyfriend LOVED it though. This recipe is best eaten at least one day after baking. It tasted better days 2-5. The cheesecake sets in and makes the cake incredibly moist, flavor is excellent.
Frosting - Personally I may try to find a different recipe with more cream cheese in it and less powdered sugar. This recipe only provides enough for thin layer on top and not sides as shown. I would at least double the frosting next time.
Cake - While delicious, this is not quite a copy cat of Cheesecake Factory. At Cheesecake Factory, there is more cheesecake than carrot cake. Personally I would like to do 1.5 times cheesecake and half the carrot cake. Although my bf requests no changes. I would also recommend for even baking, try making sure that the cheesecake layer is evenly spread over carrot cake. This will take some patience.
Feb 1, 2014
For the coconut, does the recipe call for grated coconuts or chopped coconuts?
Jan 10, 2014
WOW this turned out amazing! I loved the combination of textures and flavors. I took the other reviewers suggestion of using pineapple flavored for the cream cheese and I loved it. Thank you for that! I will definitely be making this again. The only other change I made was to leave out the walnuts because my son doesn't care for them otherwise I followed the recipe to the T and we all just loved it.
Jan 6, 2014
Delicious!!!!! The entire New Year's Eve bunch enjoyed each bite of it! Would make again in a heartbeat! Well worth the time it took to make!
Jan 4, 2014
This was a very mediocre recipe, which suffers from the combination of the cheesecake and carrot cake together. The subtle flavor of the cheesecake was completely hidden by the spiced carrot cake, and what resulted was an ok carrot cake that had large, slimy, flavorless bits of mush throughout. Individually, I'm sure both of the cake components are delicious, but together they made for a very very bland cake.
Oct 2, 2013
halahanchett Member since: October 2, 2013
It taste as good as it looks
Jul 31, 2013
My whole family loves carrot cake so I made this yesterday and they all were in heaven. It was all I could do to stop them from eating it all in one sitting. I really loved the pineapple frosting on it, I think that added a lot.
Jan 17, 2013
I agree, I do bake a lot and seldom repeat the same recipes, simple because there is so many I want to try, but this cake is so good I keep on using this recipe, and do get many requests to bring it to functions and parties. To answer the question about the time for cupcakes, I tried it works well, I used the bigger paper forms (5.7cm) and filled with ~ 1/3 cup of each batter and baked it for 40-45 minutes at 350C. It was perfect.
Jan 15, 2013
Made this for father-in-laws birthday, and OMG its soo good. I probably could of cooked it about 5 mins longer, but when the top started browning I got worried, don't. Its so incredibly moist, under or over cooked its delish! I did put a pan of water under it while cooking to retain moisture.
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