When ya start putting together carrot cake, pineapple, coconut, and cheese cake…some of my favs…then it’s “Through the lips and over the gums…look out tummy; here it comes !”
Cheesecake Factory© Carrot Cake Cheesecake
Cheesecake itself
16 oz. cream cheese, room temperature
3/4 cup granulated sugar
3 eggs
1 Tbsp flour
2 tsp vanilla extract
Low Down:{omitted} Use the Lite or No Fat version of the cream cheese, an egg substitute of your choice, and a sugar substitute such as SPLENDA
In large bowl of electric mixer, beat together cream cheese and sugar until smooth. Beat in eggs, flour and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake
2 eggs
3/4 cup vegetable oil
1 cup granulated sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1 cup all-purpose flour
1 tsp baking soda
Dash salt
1/2 cup flaked or shredded coconut
1 (8-1/2 oz.) can crushed pineapple packed in juice*, well-drained{omitted} ~~ reserve juice
1 cup grated carrots
1/2 cup chopped walnuts**
Low Down: make sure to use your sugar substitute of choice here.
Notes:…*make sure to use the pineapple packed in juice…the OTHER way it comes is packed in “syrup”, which is basically heavily sugared water…MUCHO calories there.
**…try substituting other nuts for the walnuts; a completely new and different taste sensation.{omitted}As a bit of a PLUS here…walnuts are a “Heart Healthy” thing for ya every day(but that DON’T mean a piece or more of this c/cake should be on that same schedule).
Pre-heat oven to 350°.
In large bowl, combine eggs, oil, sugar and vanilla extract, blending thoroughly. Stir in flour, cinnamon, baking soda, and dash of salt, mixing well. Stir in drained coconut, pineapple, carrots and walnuts.
Spread 1-1/2 cups carrot cake batter over bottom of greased 9 or 9 1/2-"springform pan. Drop large spoonsful 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” the two mixtures with the knife. Bake in preheated 350° F 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
2 oz. cream cheese, softened
1 Tbsp butter, softened
1/2 tsp vanilla extract
1-3/4 cups confectioners’ sugar
1 Tbsp reserved pineapple juice
Dash of salt
Low Down:{omitted} use the Lite version of the cream cheese…(yes again !)
In a bowl of electric mixer, combine cream cheese, butter, vanilla extract, confectioners’ sugar, 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.
Makes 01 (9 or 9-1/2") cheesecake.
Happy Eating !!
