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Cheesecake Factory Carrot Cake Cheesecake

Cheesecake Factory Carrot Cake Cheesecake

This Carrot Cake Cheesecake is so much better than regular carrot cake.

Course Dessert
Cuisine American
Keyword Cheesecake Factory Carrot Cake Cheesecake
Prep Time 45 minutes
Cook Time 1 hour 5 minutes
Refrigerate 4 hours
Total Time 5 hours 50 minutes
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

  1. In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
  2. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
  3. Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
  4. Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
  5. Stir in drained pineapple, carrots, coconut and walnuts.
  6. Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
  7. Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
  8. Repeat with remaining cream cheese batter, spreading evenly with a knife.
  9. Do not marble with a knife.
  10. 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..
  11. Cool to room temperature, then refrigerate.

When the cake is cold, prepare the Pineapple Cream Cheese Frosting.

  1. 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.
  2. Beat until smooth and of spreading consistency.
  3. Frost top of cheesecake.
  4. Refrigerate 3 to 4 hours before serving.