Cheesecake Factory Copycat Carrot Cake Cheesecake

Ingredients:

Cheesecake:
450g cream cheese (at room temperature)
3/4 cup granulated sugar
1 tablespoon flour
3 eggs
1 teaspoon vanilla

Carrot Cake:
3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
5ml vanilla
1 cup flour
5ml baking soda
5ml cinnamon 
2.5ml salt
1 227g can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts

Pineapple Cream Cheese Icing:
60ml cream cheese, softened
30ml butter, softened
1 3/4 cups powdered sugar, sifted
2.5ml vanilla
20-30ml reserved pineapple juice
Dash of salt

Method:

Grease a 9-10 inch spring-form pan and set aside.

For the cream cheese batter: In a large bowl of an electric mixer  beat together the cream cheese and 3/4 cup of sugar until smooth. Beat in 15ml flour, 3 eggs and 10ml of vanilla until smooth. Set aside. 


For the carrot cake batter: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 5m of vanilla, blending thoroughly. Stir in 1 cup of flour, baking soda, cinnamon and a pich of salt, mixing well. Fold in the drained pineapple, carrots, coconut and walnuts.

Spread 1 ½ cups carrot cake batter over bottom of prepared 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 and smoothly with a knife.

Bake in preheated 180˚C oven for 50 to 65 minutes, or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the icing.

For the icing: In a bowl of an electric mixer, combine cream cheese, butter, powdered sugar, 2.5ml vanilla, 20-30ml reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Ice the top of the cheesecake and refrigerate 3 to 4 hours before serving.