recipe 

CARROT CAKE CHEESECAKE

Indulge in this copycat cheesecake factory carrot cake cheesecake. A delicious addition to your Easter holiday celebrations! 

Ingredients:

16 ounces cream cheese, at room temperature ¾ cup sugar 2 ½ teaspoons vanilla extract 1 tablespoon flour 3 eggs For the carrot cake: ¾ cup veggie oil 1 cup sugar 2 eggs 1 ½ teaspoon vanilla extract 1 cup flour 1 teaspoon baking soda 1 ½ teaspoon ground cinnamon 1 teaspoon ground nutmeg ½ teaspoon ginger 8 oz can crushed pineapple, packed in 100% juice, drained well, reserve juice 1 cup grated carrots ½ cup shredded coconut ½ cup chopped walnuts

Although the recipe may look intimidating and long, this actually is really simple to put together.

HOW TO MAKE CARROT CAKE CHEESECAKE

1

GENERAL STEPS

Preheat oven to 350˚F and grease a 9- or 9 ½- inch springform pan. Follow directions to make the cheesecake batter and the carrot cake batter. To assemble the cheesecake, pour 1 ½ cups of the carrot cake batter over the bottom of pan. Drop spoonfuls of the cream cheese batter over the bottom layer of carrot cake and repeat.

2

READY TO ENJOY!

Bake for 50 to 65 minutes or until cake is set and cooked through.  Cool completely, then cover and refrigerate.  When the cake is cold, prepare the Pineapple Cream Cheese frosting.

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CARROT SHEET CAKE

CARROT CAKE MONKEY BREAD

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