Awesome Cheesecake Factory Carrot Cake Cheesecake! It looks more complicated than it is…it’s really just two bowls. One for each part!
Love that. It’s like carrot cake with a lot of cream cheesy flavor.
I love this recipe! I may be partial because carrot cake and cheesecake are my 2 most favorite desserts so putting them together put me over the edge in happiness. Delicious!!!
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Cheesecake Factory Carrot Cake Cheesecake
Prep Time
45 mins
Cook Time
1 hr 5 mins
Refrigerate
4 hrs
Total Time
5 hrs 50 mins
This Carrot Cake Cheesecake is so much better than regular carrot cake.
Course: Dessert
Cuisine: American
Keyword: Cheesecake Factory Carrot Cake Cheesecake
Servings: 6
Calories: 445 kcal
Ingredients
Cheesecake
- 16 ounces cream cheese at room temp
- 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
- 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
- 1/2 cup chopped walnuts
Pineapple Cream Cheese Frosting
- 2 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon reserved pineapple juice
Instructions
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 2 teaspoons 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 325 degree oven 50 to 65 minutes and then I turn the oven off, and let it sit in the oven with the door closed for about 45 minutes..
- Cool to room temperature, then refrigerate.
When the cake is cold, prepare the 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.
Enjoy!
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Recipe based on one by MissMeagan
Photo by Ira Love L.