The Cheesecake Factory Carrot Cake Cheesecake Recipe 45
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 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 CHEESECAKE
Make and share this Carrot Cake Cheesecake recipe from Food.com.
Provided by Food.com
Categories Cheesecake
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Cheesecake:.
- Preheat oven to 350 degrees. Grease a 9 inch springform pan.
- Using a hand mixer beat cream cheese, sugar and flour until light and fluffy. Add eggs one at a time. Add vanilla and mix.
- Pour the carrot cake batter in the bottom of the pan. Pour the cream cheese mixture in the middle of the pan Place in oven and bake for 55-60 minutes until set.
- Cool at room temperature before placing in the fridge for at least 4 hours.
- Pour glaze over cake.
- Top with chopped walnuts and shaved carrots before serving.
- Carrot Cake:.
- Using a hand mixer beat ingredients with ½ cup of water on medium high for 2 minutes.
- Cream Cheese Glaze:.
- Beat ingredients in a bowl using a hand mixer. Add more milk if necessary for desired consistency.
Nutrition Facts : Calories 563.5, Fat 37.6, SaturatedFat 12.4, Cholesterol 145.6, Sodium 398.5, Carbohydrate 50.2, Fiber 0.5, Sugar 19.5, Protein 8.8
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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CHEESECAKE FACTORY CARROT CAKE CHEESECAKE - FOODGASM RECIPES
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- 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.
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- Preheat oven to 325 degrees F. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Bake the cheesecake for about 40 to 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the oven and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
- Preheat oven to 350 degrees F. Spray Two 9-inch round cake pans with nonstick spray, then line them with parchment paper and spray again. Place the carrots into a large mixing bowl. In a separate medium bowl, whisk together the flour, baking powder, baking soda, spices and salt. Add the flour mixture to the carrots and toss until they are well-coated with flour. In a separate medium bowl, whisk together the sugar, brown sugar, eggs and yogurt. Then (slowly) whisk in the oil. Pour this mixture into the carrot mixture and stir just until combined. Divide between the prepared cake pans and bake on the middle rack of the oven for 30 to 40 minutes (it should be firm to the touch in the middle and not wiggly). Remove the cakes from the oven and allow them to cool 15 minutes in the pan. After 15 minutes, turn the cakes out onto racks and allow them to cool completely.
- In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).
- Place one cake layer into the center of a cake plate or platter. Spread it with a small amount of frosting (it will act as a sort of glue to keep the layers from sliding). Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment and discard! Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Again, cover the cheesecake with a small amount of frosting. Place the 2nd cake layer on top of the cheesecake. To frost, start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Cont
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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.
- Place oven rack in the oven's center position and preheat to 325-degrees F. Grease two 9-inch round cake pans with cooking spray. Line the cake pans with parchment paper and spray the paper lining with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on low speed until smooth, about 30 seconds. Add the butter and beat until just incorporated and smooth, about 15-30 seconds (DO not over-mix!). Add the powdered sugar and vanilla and mix just until blended and smooth (again, don't over-mix).
- Remove the cheesecake from the freezer, remove the foil, and let sit at room temperature for 10 minutes. Place one of the carrot cake layers on a cake pedestal lined with parchment squares.
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- 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.
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- Preheat oven to 325 degrees. Set a kettle of water to boil. Using an electric mixer, beat cream cheese on medium until fluffy, scraping down side of bowl. Gradually add sugar, beating until fluffy. Beat in lemon zest and juice, and salt. Beat in vanilla and eggs, one at a time, scraping down side of bowl after each addition. Beat in sour cream.
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Cuisine AmericanTotal Time 1 hr 25 minsCategory Dessert
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- Preheat oven to 350 degrees and grease a 9-inch springform pan (you can also use a 9x13 baking dish).
- To make the cheesecake: In a large bowl of an electric mixer, beat together 2 packages of cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoon vanilla until smooth. Set aside.
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- Spread 1 1/2 cups carrot cake batter over the bottom of the springform pan. Drop half of the cheesecake batter in large spoonfuls over the 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.
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