CHEESECAKE FACTORY CARROT CAKE CHEESECAKE
I've made this for Easter the past few years and everyone loves it. It's like carrot cake with a lot of cream cheesy flavor.
Provided by MissMeagan
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- To make cheesecake,
- In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
- Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
- Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
- Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
- Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
- Drop large spoonfuls of cream cheese batter over carrot cake batter; 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 degree oven 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.
- In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
- Beat until smooth and of spreading consistency.
- Frost top of cheesecake.
- Refrigerate 3 to 4 hours before serving.
Nutrition Facts : Calories 593.8, Fat 35.5, SaturatedFat 12.5, Cholesterol 126.9, Sodium 311.3, Carbohydrate 64.1, Fiber 1.6, Sugar 52.8, Protein 7.3
CARROT CHEESECAKE
My family loves this creamy make-ahead dessert. Unlike traditional cheesecake, I sprinkle a streusel topping over the filling. It needs to be refrigerated overnight and is well worth the wait. -Misty Wellman, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 6-8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugars until smooth. Add eggs; beat on low speed just until combined. Stir in the cream, cornstarch, sour cream, vanilla, lemon juice and cinnamon. Fold in carrots. , Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 55-60 minutes until center is just set. , Combine topping ingredients; sprinkle over filling. Bake 7-10 minutes longer. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Nutrition Facts : Calories 398 calories, Fat 21g fat (12g saturated fat), Cholesterol 105mg cholesterol, Sodium 298mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
CARROT CAKE CHEESECAKE RECIPE BY TASTY
Here's what you need: carrot, light brown sugar, powdered sugar, large eggs, canola oil, vanilla extract, all-purpose flour, baking powder, ground cinnamon, ground nutmeg, cream cheese, powdered sugar, large eggs, vanilla extract, sour cream
Provided by Merle O'Neal
Categories Desserts
Yield 8 slices
Number Of Ingredients 15
Steps:
- Preheat the oven to 350˚F (180˚C).
- Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
- In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
- Add the oil and whisk to combine.
- Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
- Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
- Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
- Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
- Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
- Release from the springform, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 612 calories, Carbohydrate 60 grams, Fat 37 grams, Fiber 1 gram, Protein 9 grams, Sugar 43 grams
CARROT CAKE CHEESECAKE
A great carrot cake and a traditional cheesecake all in one bite.
Provided by SAUERDOGS
Categories Desserts Cakes Holiday Cake Recipes
Time 10h40m
Yield 16
Number Of Ingredients 19
Steps:
- Position the oven racks in the center and lower third of the oven. Preheat oven to 350 degrees F (175 degrees C). Fill a roasting pan halfway with water and place in the lower rack in the oven. Spray the inside of a 9-inch springform pan with cooking spray.
- Beat three 8-ounce packages cream cheese in a bowl using an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat 2 minutes. Beat 4 eggs, 1 at a time, into cream cheese mixture, beating well before adding the next egg. Beat sour cream and vanilla extract into cream cheese mixture until smooth; add 3 tablespoons flour and beat until cheesecake mixture is smooth.
- Beat brown sugar and canola oil together in a separate bowl using an electric mixer on medium speed until smooth. Add 1 egg and beat for 2 minutes; reduce speed to low. Add 1 cup flour, cinnamon, baking powder, and salt and beat until batter is combined. Fold carrots and walnuts into batter.
- Spread carrot cake batter in the prepared pan; top with cheesecake mixture. Place pan on the rack above the roasting pan with water in the oven.
- Bake in the preheated oven until cheesecake is set, about 1 hour 10 minutes, covering top of pan with aluminum foil if browning too quickly. Cool for 10 minutes.
- Run a knife around the edge of pan to loosen cake; cool to room temperature in pan on a wire rack. Refrigerate at least 8 hours. Remove the outside of the springform pan.
- Beat confectioners' sugar, 4 ounces cream cheese, and almond extract together in a bowl using an electric mixer until frosting is smooth. Spread frosting on top of cheesecake layer.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 48.5 g, Cholesterol 118.4 mg, Fat 32.8 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 14 g, Sodium 270.8 mg, Sugar 38.5 g
CARROT CAKE WITH CHEESECAKE FILLING
Creamy carrot cake recipe! Instead of the dryness of regular carrot cake, this has a yummy ring of cheesecake filling in the middle.
Provided by Creath
Time 2h
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
- Prepare cheesecake filling: Beat cream cheese, sugar, egg, and vanilla with an electric mixer until smooth; set aside.
- Prepare carrot cake: Beat sugar, oil, and eggs until smooth. Combine flour, cinnamon, baking soda, and salt in a separate bowl; add carrots and blend in with a wooden spoon. (It may appear dry at first but will soften as you stir.)
- Pour 1/2 of the cake batter into the prepared pan. Pour in cheesecake batter to form a ring in the center of the cake batter; do not touch the outer or inner edges of the pan. Pour remaining cake batter over top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes, then frost with cream cheese frosting.
Nutrition Facts : Calories 549.7 calories, Carbohydrate 65.5 g, Cholesterol 70.7 mg, Fat 30.6 g, Fiber 1.6 g, Protein 5.2 g, SaturatedFat 9.3 g, Sodium 512.9 mg, Sugar 47.7 g
THE CHEESECAKE FACTORY CARROT CAKE CHEESECAKE RECIPE - (4/5)
Provided by Texaschef11
Number Of Ingredients 25
Steps:
- 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. 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 350F 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. Serves 12
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- Arrange oven racks by placing one at the lowest position and the other at the second-lowest position. Fill a 9x13-inch metal pan half full with water and place it on the lowest oven rack and preheat to 325 degrees F. Grease a 9-inch springform pan with cooking spray and set aside.
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