When I saw this recipe from The Cheesecake Factory that combines my 2 favorite desserts, carrot cake and cheesecake, I knew I had to give it a try. When finished I definitely thought my little masterpiece was yummy enough to be featured in the fanciest of restaurants, and that pineapple frosting is going to be a permanent feature on all future desserts (SO good!) Want in on the secret? I’ll spill the beans.
Ingredients:
Cheesecake
16 oz cream cheese ( at room temp)
3/4 cup sugar
2 1/2 tsp vanilla extract
1 Tbsp flour
3 eggs
Carrot Cake
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 cup flour
1 tsp baking soda
1 1/2 tsp cinnamon
1 (8 1/2 oz) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts (more to garnish, optional)
Pineapple Cream Cheese Frosting
2 oz cream cheese, softened
1 Tbsp butter, softened
1 3/4 cups powdered sugar
1/2 tsp vanilla
1 Tbsp pineapple juice
Directions:
Preheat oven to 350˚F and grease a 9 or 9.5 inch springform pan. (Note: if you don’t have a springform pan you can also line a regular cake pan with wax paper)
Cheesecake:
In the bowl of an electric mixer, beat together the cream cheese, sugar, and vanilla until smooth. Add the flour, eggs and vanilla extract and mix until light and fluffy. Set aside.
Carrot Cake:
In a large mixing bowl, stir together the oil, sugar, eggs, and vanilla. In another bowl combine the flour, baking soda, and cinnamon. Combine the dry ingredients with the oil and egg mixture. Stir in drained pineapple, carrots, coconut and walnuts.
Spread carrot cake batter over bottom of prepared springform pan then add the cream cheese batter over the top and spread evenly with a knife. Do not marble with a knife. Bake for 50 to 65 minutes or until cake is set and cooked through (note: it’s done when you poke with toothpick and it comes out clean, mine took 60 mins). Cool to room temperature, then refrigerate. When cake is cold, prepare the Frosting.
Pineapple Cream Cheese Frosting:
In the bowl of an 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. Garnish with additional finely chopped walnuts if desired. Refrigerate 3-4 hours before serving.
You can print the recipe for The Cheesecake Factory’s Carrot Cake Cheesecake here. Recipe adapted from Caramel Potatoes. If you give the recipe a try, let me know what you think!
Bon appetit,
