Cheesecake Factory Carrot Cake Cheesecake

Original Cheesecake Factory Carrot Cake Cheesecake

If you’ve ever had the Carrot Cake Cheesecake at The Cheesecake Factory, you know it was the ultimate dessert mash-up. It was a rich, creamy cheesecake combined with moist, spiced carrot cake, all topped with a dreamy pineapple cream cheese frosting and a coating of crunchy walnuts.

The bad news? It’s no longer on their menu. The good news? You can make this legendary treat at home, and dare I say, it’s even better!

A Cheesecake and Carrot Cake Love Story

Why choose between carrot cake and cheesecake when you can have both in every bite? This copycat Cheesecake Factory recipe delivers the best of both worlds, with layers of spiced carrot cake and tangy cheesecake baked together into one decadent dessert.

It’s topped with the most luscious pineapple cream cheese frosting that adds just the right amount of sweetness and a bit of tropical flair. And, of course, no true carrot cake is complete without a crunchy walnut coating!

Cheesecake is a special dessert

I absolutely adore cheesecake, which is why I have to keep my visits to the Cheesecake Factory to a minimum. And I have a collection of cheesecakes that it is hard to choose between. Favorites like my mom's New York Style Cheesecake, my sister's Chocolate Truffle Cheesecake, and my daughter's Margarita Cheesecake. You can't miss with any of these desserts whether it's a special occasion or just because.

Why you'll love this copycat recipe

This cheesecake is no longer available at The Cheesecake Factory, but that doesn’t mean you have to miss out! This homemade version brings it back to life, and you don’t have to leave your house to enjoy it.

It’s the ultimate dessert mash-up. Get the rich, creamy texture of cheesecake and the soft, spiced goodness of carrot cake in every bite.

Perfectly balanced flavors. The sweet and tangy pineapple cream cheese frosting takes this over the top, while the walnuts add the perfect crunch.

It’s surprisingly easy to make! It looks fancy, but layering the batters is super simple. No need for swirling or marbling - just layer and bake!

Ingredients

This show-stopping dessert is made up of three key parts: the cheesecake batter, the carrot cake batter, and that incredible pineapple cream cheese frosting.

Cheesecake Batter

The cheesecake layer is rich, creamy, and slightly tangy, just like any good cheesecake should be.

• Cream cheese – The main ingredient, giving the cheesecake its signature creamy texture.
• Sugar – Sweetens the cheesecake just right.
• All-purpose flour – Helps the cheesecake set perfectly.
• Eggs – Binds everything together and gives the cheesecake its structure.
• Vanilla – Adds warmth and enhances the overall flavor.

Carrot Cake Batter

This carrot cake is incredibly moist, with just the right amount of spice and texture.

• Vegetable oil – Keeps the cake ultra-moist.
• Sugar – Adds the perfect touch of sweetness.
• Large Eggs – Helps bind the ingredients together.
• Vanilla Extract – A must-have for depth of flavor.
• All-purpose flour – The base of the cake, giving it structure.
• Baking soda – The leavening agent that helps the cake rise.
• Cinnamon – Brings that warm, spiced flavor that carrot cake is known for.
• Salt – Enhances all the other flavors.
• Grated carrots – The star of the carrot cake! Freshly grated works best.
• Crushed pineapple (drained, with juice reserved) – Adds natural sweetness and extra moisture.
• Sweetened flaked coconut – Brings a hint of tropical flavor and a touch of chewiness.
• Walnuts – Chopped for texture in the cake, plus extra to decorate the sides.

Pineapple Cream Cheese Frosting

This frosting is what takes the cake - literally! It’s creamy, tangy, and has a delicious tropical twist.

• Cream cheese – The base of the frosting, making it rich and creamy.
• Butter – Adds smoothness and helps with texture.
• Powdered sugar – Sweetens the frosting and gives it a silky consistency.
• Vanilla Extract – Adds depth of flavor.
• Pineapple juice – Brings a light, fruity touch that complements the carrot cake.
• Salt – A pinch to balance the sweetness.

How to make carrot cake cheesecake like Cheesecake Factory

Making this cheesecake is easier than you might think. It's just a few simple steps and some patience while it chills, and you’ll have the most amazing dessert ready to impress! Here's what to do:

Carrot Cake Layer

1. Combine oil, sugar, eggs and vanilla in a large bowl and stir until well blended.
2. In a separate bowl, combine flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix thoroughly.
3. Add carrots, drained pineapple, coconut and walnuts.
4. Stir well and set aside.

Cheesecake Layer

1. Place cream cheese and sugar in a large bowl of a stand mixer.
2. Using the paddle attachment, beat until creamy.
3. Continue beating while adding flour, eggs and vanilla.
4. Beat until smooth and well incorporated. Set aside.

Assembling Carrot Cake Cheesecake

1. Pour half of carrot cake mixture into bottom of a springform pan that has been sprayed with a nonstick spray.
2. Drop spoonfuls of the cream cheese mixture on top. DO NOT STIR OR MARBLE WITH A KNIFE!
3. Top with remaining carrot cake batter by dropping spoonfuls of carrot cake on top of cheesecake mixture.
4. Pour the rest of the cheesecake batter over the dropped spoonfuls. Again do not stir or marble with a knife. Smooth in an even layer.

5. Bake in a preheated 350 oven for 60-65 minutes. Cake should not jiggle but look set. Remove to cooling rack to let cool. Once cool place in refrigerator for 2-3 hours.

Pineapple Cream Cheese Frosting to finish

1. Once cheesecake has chilled, make the fluffy cream cheese frosting. Place cream cheese, butter, powdered sugar, vanilla extract, pineapple juice, and salt in a large mixing bowl.
2. Beat all ingredients together with an electric mixer at high speed until smooth. Start on medium-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.
3. Remove cheesecake from the refrigerator and release pan, carefully lifting off. Set on serving dish.
4. Frost the top and sides, smoothing to finish.

Take handfuls of chopped nuts and gently press into the sides of the cheesecake. Add swirls of stabilized whipped cream to the top of the cheesecake, if desired. Another option for decorating is to reserve about half of the frosting, color it, then pipe it around the edges. Refrigerate before serving.

If you're a carrot cake fan or a cheesecake fan, this is the dessert for you. The creamy vanilla cheesecake combines perfectly with the swirls of spicy carrot cake and makes the perfect Easter dessert or a showstopper special occasions dessert. Enjoy!

Recipe tips for success

For the creamiest cheesecake, make sure your cream cheese is at room temperature before mixing. This helps it blend smoothly without lumps.

Don't skip the chilling time! The cheesecake needs at least a few hours in the fridge to set properly. Overnight is even better if you have the patience.

Use freshly grated carrots instead of pre-shredded carrots from the store. They have more moisture, which keeps the cake soft and tender.

Drain the pineapple well before adding it to the batter. Too much juice can make the cake too wet and affect the texture.

When frosting, start mixing on low speed to avoid a powdered sugar explosion in your kitchen. Trust me, it happens!

How to store and freeze cheesecake

If you have leftovers (lucky you!), store them in the refrigerator in an airtight container for up to five days. This cake actually gets better after a day or two as the flavors continue to meld together.

To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to three months. When ready to eat, let it thaw overnight in the fridge for the best texture.

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!