Cheesecake 16 ounces cream cheese, room temperature 3/4 cup sugar 2 1/2 teaspoons vanilla extract 1 tablespoon flour 3 eggs Carrot Cake 3/4 cup vegetable oil 1 cup sugar 2 eggs 1 1/2 teaspoon vanilla extract 1 cup flour 1 teaspoon baking soda 1 1/2 teaspoon ground cinnamon 1 can (8.5 ounce size) crushed pineapple, packed in juice, drained well, reserve juice 1 cup grated carrots 1/2 cup coconut 1/2 cup chopped walnuts Pineapple Cream Cheese Frosting 2 ounces cream cheese, softened 1 tablespoon butter, softened 1 3/4 cup confectioners' sugar 1 teaspoon vanilla extract 1 tablespoon reserved pineapple juice
In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 c. carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; 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 350 degrees F oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.
Pineapple Cream Cheese Frosting:
In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did.
Made this recipe as written. The only change I made was I made regular cream cheese icing so I would have enough to cover the whole cake. My husband Loved this and wants more!
fon April 27, 2014 REVIEW:
I love this recipe. its my go to recipe when I'm trying to impress anyone with a dessert. I've made it 3 times so far and my family and in-laws rave about it.
Guest Foodie April 10, 2014 REVIEW:
My husband loved it and he doesn't like cheesecake. One of the best cheesecakes I have ever eaten!
Helen Tsai March 2, 2014 REVIEW:
Erika February 15, 2014 REVIEW:
Excellent, but I will make a few changes the next time I made it. My boyfriend LOVED it though. This recipe is best eaten at least one day after baking. It tasted better days 2-5. The cheesecake sets in and makes the cake incredibly moist, flavor is excellent.
Frosting - Personally I may try to find a different recipe with more cream cheese in it and less powdered sugar. This recipe only provides enough for thin layer on top and not sides as shown. I would at least double the frosting next time.
Cake - While delicious, this is not quite a copy cat of Cheesecake Factory. At Cheesecake Factory, there is more cheesecake than carrot cake. Personally I would like to do 1.5 times cheesecake and half the carrot cake. Although my bf requests no changes. I would also recommend for even baking, try making sure that the cheesecake layer is evenly spread over carrot cake. This will take some patience.
Doctor's Wife February 1, 2014 REVIEW:
For the coconut, does the recipe call for grated coconuts or chopped coconuts?
LIVVY January 10, 2014 REVIEW:
WOW this turned out amazing! I loved the combination of textures and flavors. I took the other reviewers suggestion of using pineapple flavored for the cream cheese and I loved it. Thank you for that! I will definitely be making this again. The only other change I made was to leave out the walnuts because my son doesn't care for them otherwise I followed the recipe to the T and we all just loved it.
Woodie January 6, 2014 REVIEW:
Delicious!!!!! The entire New Year's Eve bunch enjoyed each bite of it! Would make again in a heartbeat! Well worth the time it took to make!
Amy January 4, 2014 REVIEW:
This was a very mediocre recipe, which suffers from the combination of the cheesecake and carrot cake together. The subtle flavor of the cheesecake was completely hidden by the spiced carrot cake, and what resulted was an ok carrot cake that had large, slimy, flavorless bits of mush throughout. Individually, I'm sure both of the cake components are delicious, but together they made for a very very bland cake.
Member since: Oct 2, 2013
halahanchett October 2, 2013 REVIEW:
It taste as good as it looks
Guest Foodie July 31, 2013 REVIEW:
My whole family loves carrot cake so I made this yesterday and they all were in heaven. It was all I could do to stop them from eating it all in one sitting. I really loved the pineapple frosting on it, I think that added a lot.
LuvtoBake January 17, 2013 REVIEW:
I agree, I do bake a lot and seldom repeat the same recipes, simple because there is so many I want to try, but this cake is so good I keep on using this recipe, and do get many requests to bring it to functions and parties. To answer the question about the time for cupcakes, I tried it works well, I used the bigger paper forms (5.7cm) and filled with ~ 1/3 cup of each batter and baked it for 40-45 minutes at 350C. It was perfect.
Guest Foodie January 15, 2013 REVIEW:
Made this for father-in-laws birthday, and OMG its soo good. I probably could of cooked it about 5 mins longer, but when the top started browning I got worried, don't. Its so incredibly moist, under or over cooked its delish! I did put a pan of water under it while cooking to retain moisture.
Member since: Jan 7, 2013
LacieJCarter January 7, 2013 REVIEW:
This was hands down the best cheesecake I've ever made! (I added some extra ginger to the carrot cake for spice) My boyfriend's favorite cake is carrot cake, and with mine being cheesecake this was a perfect medium :)
I'm thinking about trying this recipe again for an outdoor party this weekend but in cupcake form. Does anyone have recommendations about cooking time?
Jemarie November 26, 2012 REVIEW:
Delightful! I used a Nilla cookie pie crust for mine, and light pineapple icing. It is a sweet dessert and will make you very thirsty. One thing, measuring exactly, I had enough left over for a total of three cheesecakes. Had I'd known that I would have cut the recipe in half, it's an expensive desert to make, and had to give the others away, but it was worth the cost!
BELLA FROM PR November 3, 2012 COMMENT: HAS ANYONE DONE THIS RECIPE USING A GLASS PIE DISH A WANT TO MAKE MY OWN GRAHAM CRACKER CRUST FOR THIS USING A 9 INCH GLASS DISH...ANY SUGGESTIONS?
Guest Foodie May 12, 2011 REVIEW:
This was the first cheesecake I have ever attempted to make, and was surprised at how easy it was. I made it for my mothers workplace, and both the day shift and night shift got to try it it was a smashing success, and one I will make more often. One thing I did do was drizzle caramel syrup over it for an added flavor.
Guest Foodie March 1, 2011 REVIEW:
awesome, awesome, this was one of the best cheese cakes i have ever made! i love to bake, family and friends tell all the time that i need to open my own bakery, but i like it for a hobby. i did make a few changes one was unintentional, i put an extra egg in the cake mix don't know if that made a difference or not. i would also recommend that those that are having issues with cake being done before the cheese cake or vice/versa, that you check the spring form pan size a 10" size i found to work best. as far as the frosting goes i omitted the vanilla used a touch of lemon juice to make the pineapple pop. you could also use the regular carrot cake frosting recipe. hope you enjoy as much as my family did.
Marie December 8, 2010 COMMENT: I have not baked this cake as I am planning on this weekend. I am wondering if it can be frozen and if so how to freeze it.
Aunt Bee October 27, 2010 REVIEW:
I made this for the first time last night and it turned out great! It was a big hit at work for my friend's birthday. Her two favorite cakes are carrot cake and cheese cake so this was perfect for her! Everyone is asking for the recipe and asking when I can make another one.
Member since: Oct 14, 2010
mrsgoose October 14, 2010 REVIEW:
I made this for my husbands birthday. We don't like pineapple or Coconut so i substituted all of that with a cup of granny smith apples. It turned out fantastic! Fun recipe to play around with.
Cheesecake Lover May 20, 2010 REVIEW:
This recipe is excellent - I have made it numerous times and I always receive the most positive feedback from the crowds, be it work, parties, gatherings. People always want the recipe plus some have commented that it was the best dessert they have ever had. It takes a bit of organizing to make, plus I do it all in a food processor, and the results are wonderful and yummy!!!
32Toes April 28, 2010 REVIEW:
This cake is delicious!
The first time I went to make it, It seemed to call for more pineapple than I felt comfortable using so I halfed the pineapple. It was perfect! Perfect thickness, texture and I was stunned to have made such a yummy cake! The second time, last night, I used all the pineapple as the recipe called for and it was mushier and more like pudding cake. Still tasty but the excess pineapple, IMO is better left in the can. Next time I will half it again. Overall wondeful still!
LT April 2, 2010 COMMENT: I saw another version of this exact recipe - that called for 8 oz. of cream cheese in the frosting, not 2. I have not made the cake yet but plan to this weekend for Easter.
Will let you all know how it turns out!
Jaque January 1, 2010 REVIEW:
I used pineapple flavered cream cheese instead of plain cream cheese for the icing. It turned out amazing.
Nikki December 8, 2009 REVIEW:
You have to try it!!!
I tried the carrot cake. It is super easy to make & just too good. I couldn't stop eating :)
Perfect recipe. You would surely stop waiting to go to Cheesecake to buy it.
M loving it!!!
Debi November 24, 2009 REVIEW:
I made this cheesecake after having the original at Cheesecake Factory. It was easy to make (I am a novice baker) and was wonderful to eat! I plan on baking more for the holidays.
eazychat November 9, 2009 REVIEW:
I followed the directions exactly using a springform pan and this cheesecake came out perfect. I placed a pan of water in the oven below the cheesecake while it was baking,this helped to keep it moist and from cracking. It was a big hit! This is my very favorite cheesecake ever.I will definatley make it over and over. The combination of carrot cake and cheesecake is to die for!
Member since: Jul 19, 2009
christinanh July 19, 2009 REVIEW:
Great Recipe! I have made this one quite a few times and it has been a hit at every party I have brought it to. Similar to some of the other reviews, I also had to cook longer then the recommended time.
Cheesecake Fanatic July 7, 2009 REVIEW:
The first time I made this recipe, I had to make 2 cakes. The first one turned out not so great...soggy in the middle and somewhat bland. However, I added cinnamon, nutmeg and allspice to the carrot cake batter and a little bit of cinnamon to the frosting on the second cake and allowed it to cook longer than I would a normal cheesecake and it couldn't have turned out better. In fact, I'm already making 2 more! GREAT RECIPE!
NeBe November 25, 2008 REVIEW:
I made it as a surprise for my husband who loves both cheesecake and carrot cake. Before I frosted it, he tried it and loved it. But once the frosting was on it, he couldn't say enough about it! He loves it! I have already shared the recipe with others. Thanks!
ladiedi Atlanta July 9, 2008 REVIEW:
I have made alot of cheesecakes I have found my favorite one! Great recipe!
Guest Foodie March 21, 2008 COMMENT: Would like to make this for Easter. When you drop the cream cheese batter over the carrot cake by the spoonful, do you evenly smooth out before you add the next layer of cake mix? Thank you in advance for you help.
jewlsis February 13, 2008 REVIEW:
Just like the carrots i forgot to rate this 5 stars!!
Jewlsis February 13, 2008 COMMENT: I've made this cake on many occasions, the last one i made i forgot to put the carrots in. Let me tell you it was still delish!! Everyone I work with loves this recipe. I even had one co-worker put in an order. Definately double to frosting.
cherrygarcia January 5, 2008 REVIEW:
I made it and it was really good!!!!! I added raisins (the red ones) and I loved it.
Member since: Dec 5, 2007
grahamj December 7, 2007 REVIEW:
This cake/frosting is so GOOD! I only made the Carrot Cake. I did add 1/2tsp ground nutmeg and 1/2tst ground ginger. I added this b/c a review said the recipe was blan with just cinnamon. And it turned out PERFECT. With only making just the carrot cake, I did have to double the icing recipe. When I make this again, I will double the cake recipe so I can have two 9 inch round cakes. The icing has to be beat for a bit...if not you can taste the powder sugar over the cream cheese. Hope this helps out!! :) ITS GREAT!!!
Guest Foodie November 3, 2007 REVIEW:
I made this dish for a work function and it was a terrific hit! I did add an additional tsp of nutmeg and ginger according to previous comments and it was definitely 'Restaurant Quality'!
Joy October 22, 2007 REVIEW:
My 13 y/o would not eat it. The taste was borderline bland but the consistancy was like a flan more than a cheesecake.
charliehoss September 13, 2007 REVIEW:
I have made this several times for work and parties. It was a very big hit with the crowd.
PINKCOOK05 July 30, 2007 REVIEW:
GREAT CAKE....I WAS SOO HAPPY ON THE TURNOUT...THE ICING I WOULD RECOMMEND DOUBLING IT BECAUSE THERE WAS NOT ALOT. BUT DEFINETLY A HIT
Guest Foodie July 29, 2007 REVIEW:
Great tasting cake. My family and friends thought it was out of the box!
xxfloridabellexx June 17, 2007 COMMENT: The Cake/cheesecake itself was delightful i think i would have used more cream cheese in the cheesecake and doubled the frosting amount and added more cream cheese and doubled the carrot cake amount and cooked them all seperatly unless the cheesecake could have been a thicker consistency. The carrot cake just kind of went straight through the cheesecake part of it nonetheless. The cake parts themselves was overall great but the icing was disgusting honestly it tasted like a paste to me and not a frosting
BW May 25, 2007 REVIEW:
This is good, but I had trouble with the carrot cake part cooking through. I was suprised it used just oil. In the future I would substitute butter or a combo of oil and butter. I think that would improve the flavor as well.
Jill December 29, 2006 REVIEW:
Nothing less than FABULOUS!!! Had my husbands work party tonight...this was a big hit. it tasted just like Cheesecake factories, FOR LESS THAN $6 a slice. thank you!
Guest Foodie December 13, 2006 REVIEW:
This cake was terrific. will make it again without question. Followed directions to the tean and added my own spices such as vanilla and nutmeg. Had to bake a little longer than instructed. Use the center knife test. Awesome cake!
Guest Foodie October 24, 2006 REVIEW:
I'm not a great cook, but I had to try this recipe. It was easier than I expected and it turned out fantastic. I had to bake it longer than directed, but it was still moist and very tasty. My friends were impressed. I would make again without hesitation.
Member since: Dec 2, 2004
skmaag December 2, 2004 REVIEW:
Turned out GREAT, but needed to double the frosting amount in order to frost the top and sides. WONDERFUL!
Member since: Nov 19, 2004
RADICALBURN November 19, 2004 REVIEW:
GREAT RECIPIE DIDN'T HAVE A PROBLEM WITH THE CARROTS I USED THE SALAD SHOOTER AND RAN IT THROUGH TWICE
Member since: Aug 13, 2004
intld51 September 2, 2004 REVIEW:
Fantastic!! I baked it for the office and it is a favorite. Did have to adjust some ingredients. Definately a remake and would add a few spices!
Member since: May 3, 2004
Leona66 May 3, 2004 REVIEW:
This turned out great! Rather than frosting the cake, I drizzled the frosting over each piece since it is very sweet. Next time I make it, I will try adding a little ginger and nutmeg to the carrot cake batter.
Member since: May 3, 2004
MichelleH March 10, 2003 REVIEW:
I tried the recipe for my bestfriend's "40th" birthday. It turned out fantastic. The carrot cake recipe is exactly what I use to make regular carrot cake and it is the best recipe I have found.
Member since: May 3, 2004
gwenden1 January 17, 2003 REVIEW:
I tried to make this and followed the directions exactly, and it did not turn out. This recipe is no good-sorry. The carrot cake does not cook in the middle and the cheesecake becomes overcooked! Perhaps try cooking the cake first and breaking it up and spreading it onto the bottom of the pan, then cover with cheesecake batter and cook.
Member since: May 3, 2004
gwenden1 January 17, 2003 REVIEW:
I actually did not mean to give it 5 stars- above. However, the carrot cake recipe is a great one, and the cheesecake turned out good also (the part that was not overcooked)
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