HAPPY BIRTHDAY SISTER! Today is my little sister's 21st birthday! I still can't get over it. It seems like yesterday we were both in dance class and she was just so cute and little. Then all of the sudden she was driving and I was scared to death and could not believe that she was old enough to actually be behind the wheel. Now she is 21 years old, married and pregnant with a precious little boy! My life is passing me by! Happy birthday, Shea. I love you :).
I made this cake for my favorite (only) sister. I came across this recipe the other day and just had to make it. Fortunately I had a very special occasion coming up! I guess this is another one of the amazing creations that is made by those geniuses at the Cheesecake Factory. It's a good thing there isn't one of those very close to me, because I could really do some damage there!
Overall I was very pleased with how this cake turned out. I am confused about why you need to layer the carrot cake batter, then the cheesecake batter, then carrot cake again, then top with more cheesecake - because after you bake it all of the carrot cake batter goes to the bottom and the cheesecake on top. But whatever works! It baked beautifully and I was very pleased that it didn't crack and it wasn't even cooked in a water bath.
The one thing I was kind of disappointed about was how mushy the carrot cake ended up being. I think there may have been a tad bit too much pineapple. Maybe next time I will only do 3/4 the amount. Other than that though this dessert was amazing! The cheesecake was perfect and I am always in the mood for some cream cheese frosting! Give me a bowl of that stuff and I am good to go! (Again, I apologize for the pictures. My house has a serious lighting issue and most of these were taken when it was dark outside.)
Cheesecake Factory Carrot Cake Cheesecake
16 ounces cream cheese (at room temp)
3/4 cup granulated sugar
1 tablespoon flour
1 teaspoon vanilla
3/4 cup vegetable oil
1 cup granulated sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 dash salt
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrot
1/2 cup flaked coconut (I left this out since my company did not like coconut. I added a dash of coconut extract to make up for it and a little bit more carrots.)
1/2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING (*I doubled this)
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cups powdered sugar
1/2 teaspoon vanilla
1 tablespoon reserved pineapple juice
dash of salt
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 1 teaspoon 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.
HAPPY BIRTHDAY SHEA!*