Cheesecake Factory Carrot Cake Cheesecake
INGREDIENTS
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Cheesecake:
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16 ounces cream cheese (at room temperature)
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3/4 cup granulated sugar
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1 tablespoon flour
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3 eggs
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1 teaspoon vanilla
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Carrot Cake:
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3/4 cup vegetable oil
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1 cup granulated sugar
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2 eggs
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1 teaspoon vanilla
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1 cup flour
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1 teaspoon baking soda
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1 teaspoon cinnamon
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1 generous pinch of salt
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1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
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1 cup grated carrots
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1/2 cup flaked coconut
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1/2 cup chopped walnuts (I omitted)
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Pineapple Cream Cheese Frosting:
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2 ounces cream cheese, softened (I used 4 oz.)
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1 tablespoon butter, softened
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1 3/4 cups powdered sugar, sifted
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1/2 teaspoon vanilla
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1 tablespoon reserved pineapple juice (I used 2 Tbsp.)
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Dash of salt
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