Skyscraper Carrot Cakecheesecake Recipes

CHEESECAKE FACTORY CARROT CAKE CHEESECAKE

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.

CARROT CAKE CHEESECAKE

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.