Cheesecake Factory Carrot Cake Cheesecake
This carrot cake cheesecake, full of moist carrot cake & rich cheesecake, is just as delicious as the Cheesecake Factory original. Yum!
Servings: 12 servings
Calories: 680kcal
Ingredients
Cheesecake
- 16 ounces 2 pkgs cream cheese, room temperature
- ¾ cup sugar
- 1 Tablespoon all-purpose flour
- 3 large eggs
- 1 teaspoon vanilla extract
Carrot Cake
- ¾ cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1 cup grated carrots
- 8.5 ounces can of 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 ounces cream cheeses, room temperature
- 2 Tablespoons butter, room temperature
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 Tablespoons pineapple juice (from can of crushed pineapple)
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Spray a 9" springform pan with nonstick spray.
Cheesecake
- In your 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
STORE/FREEZE
To store, place the cheesecake in the refrigerator in an airtight container for up to five days.
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.
Nutrition
Calories: 680kcal | Carbohydrates: 81g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Cholesterol: 125mg | Sodium: 353mg | Potassium: 198mg | Fiber: 1g | Sugar: 70g | Vitamin A: 2585IU | Vitamin C: 2.8mg | Calcium: 71mg | Iron: 1.3mg
