Get ready to indulge! This copycat Carrot Cake Cheesecake is everything you want in a dessert. Rich creamy cheesecake, surrounded by moist carrot cake, then topped with a pineapple cream cheese frosting. Are you drooling yet? Oh, and one more thing, it’s just as delicious as the Cheesecake Factory original too. Yum!
Copycat Cheesecake Factory Carrot Cake Cheesecake
OK, I originally was making this Carrot Cake Cheesecake recipe to celebrate one of the other blogger's 16th anniversary today and, believe it or not, for the life of me, I can't remember which one. Pretty sad huh?
The good news though is that we had a fantastic dessert for our friend that visited and even delivered some to each of our offices. Everyone said I could make an anniversary cheesecake any time I wanted (I wonder who's coming up next?) so I know it was enjoyed & appreciated by all!
Cheesecake comes in all different flavors!
I absolutely adore cheesecake, which is why I have to keep my visits to the Cheesecake Factory to a minimum. For this special occasion, wanted to make something completely different from my favorites.
Now mind you, I love my mom's NY Style Cheesecake, my sister's Chocolate Truffle Cheesecake, and my daughter's Margarita Cheesecake.
But how does a cheesecake with a combination of a moist and spicy carrot cake and a rich creamy cheesecake sound? Absolutely, over-the-top delicious, right? And you guessed it, I had it first at the Cheesecake Factory. 🙂
Now, if you've ever been to Cheesecake Factory, you know nothing is better than their cheesecakes! Even now I'm drooling over their selection of mouthwatering cheesecakes in every combination imaginable.
So I went in search of a good copycat recipe and found the same one I made here on so many sites that I figured it must be the real deal. And, oh my gosh, was it ever!
It's really easy to make, subbing in the carrot cake for the usual graham crust and then randomly spooning in both of the flavors for a mixed flavor effect, and finally finishing with a super out-of-this-world pineapple cream cheese frosting. Which, by the way, I am going to use from now on, on just about anything that calls for a cream cheese frosting, like my Citrus Bars.
So go ahead and indulge. Make it for Easter or just for a spring or summer dessert. You'll have no end of compliments on its deliciousness!
And just a little advice, if you ever go visit the Cheesecake Factory, split a light lunch or dinner with a bestie so you save room for a big piece of their cheesecake? Just sayin' you might want to think about that beforehand. Enjoy!
More Cheesecake options you might like:
Citrus Cheesecake is a mini indulgence that satisfies in a big way.
Chocolate Swirl Cheesecake is a beautiful and delicious marbled cheesecake.
Easter No Bake Mini Cheesecakes from Sugar Hero
Cheesecake Filled Cookie Cups have a creamy mocha filling and rich chocolate cookie crust.
Find even more of the best dessert recipes here on 2CM!
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CARROT CAKE CHEESECAKE
Ingredients
Cheesecake
- 16 oz 2 pkgs cream cheese, room temperature
- ¾ cup sugar
- 1 Tablespoon all-purpose flour
- 3 eggs
- 1 teaspoon vanilla
Carrot Cake
- ¾ cup vegetable oil
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1 cup grated carrots
- 1 8-½-oz can crushed pineapple, drained with juice reserved
- ½ cup sweetened flaked coconut
- ½ cup walnuts, chopped + 1 cup add'l chopped nuts to decorate sides of cake
Pineapple Cream Cheese Frosting
- 4 oz cream cheeses, room temperature
- 2 Tablespoons butter, room temperature
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla
- 2 Tablespoons pineapple juice
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Spray an 9" springform pan with nonstick spray.
Cheesecake
- In your KitchenAid or electric mixer, beat cream cheese and sugar until creamy. Continue beating while adding flour, eggs and vanilla until smooth and well incorporated. Set aside.
Carrot Cake
- Combine oil, sugar, eggs and vanilla in a large bowl and stir until well blended.
- In a small bowl, combine flour, baking soda, cinnamon and salt. Add to oil-sugar mixture and mix thoroughly.
- Stir in carrots, drained pineapple, coconut and walnuts.
To assemble:
- Pour half of carrot cake mixture into bottom of springform pan. Add spoonfuls of cheesecake mixture on top. DO NOT STIR OR MARBLE WITH A KNIFE!
- Top with remaining carrot cake batter by dropping spoonfuls of carrot cake on top of cheesecake mixture. Follow with a smooth topping of remaining cheesecake mixture. Again do not stir or marble with a knife.
- Bake for 60-65 minutes. Cake should not jiggle but look set. Remove to wire rack to let cool. Once cool place in refrigerator for 2-3 hours.
- When chilled, prepare frosting.
- Beat all ingredients together with electric mixer until smooth. Start on low speed until powdered sugar has been incorporated to prevent a kitchen covered with powdered sugar! If icing appears too thick, add a little more pineapple juice.
- Remove cheesecake from refrigerator. Release pan and carefully lift off.
- Frost top and sides. Gather chopped nuts in hand and gently press into sides of cake. Refrigerate before serving.
Video
Notes
Nutrition
This post has been updated and was first published on March 24, 2016.
These are my two favorites combined into one. I just did a trial run for Easter and I love it already! I doubt it will last through tomorrow.
That's fantastic! And it does tend to disappear quickly. lol
I absolutely love the combination of flavors in this dessert recipe! So good!
It's a great combination and you don't have to decide between carrot cake or cheesecake. That's a win win!
Holy smokes!! This is about the prettiest cheesecake i have ever laid eyes on!! GORGEOUS!
Thanks so much Michaela! I was almost sorry to cut it - not! lol It was just too good not to dive right in!
Cheesecake and carrot cake together, sounds like a winner to me.
It was for sure! What's your favorite cheesecake combo?
So pretty and perfect for spring!
I'm thinking maybe Mother's Day with a change to yellow and pink icing.
WOW! This looks sooooo good! Carrot cake AND cheesecake in one?? YUM!
A dangerous combination for sure! Totally sinful but oh so delicious!
Your cheesecake looks wonderful. Perfect for Easter!
It was perfect for Easter! You could even decorate with different colors to suit just about any holiday. Ummm, I think I see a red, white and blue one in my future.
Carrot cake is one of my favorites, love it as a cheesecake. Delicious.
It satisfied both my husband's love of carrot cake and mine for cheesecake. I'd call that a win-win, right?!
What a great recipe for Easter, too.
Thanks Eliot! I think it would fit well with Mother's Day too with all those springy colors.
Such a beautiful cheesecake! Love the topping. Perfect for Easter.
Thanks Tara! It reminded me of when I used to decorate cakes for my little ones. Fun memories!
Wow! That looks perfect & so decadent!
Thanks Amy! And definitely on the decadent side. 🙂
Cheesecake, carrot cake coconut and walnuts? Over the top good!
Definitely! I had to pace myself (and send some in to work) so my husband and I didn't eat the entire cake ourselves. 🙂
You have just combined 2 of my favorite things! Perfect for easter this weekend
You and my husband would get along great - his favorites as well! I found it's a great dessert for company because it pleases both cheesecake lovers and carrot cake lovers. Happy Easter!
Wow this sounds sooooo good. I love the Cheesecake Factory too and it IS very hard to save room for dessert.
I hear ya! But I always find room somehow! And this cheesecake is as good as you can get there - the only drawback is you have to make it first. lol