Cheesecake Factory's Carrot Cake Cheesecake
recipe at a glance
5 stars - 45 reviews
ready in: over 5 hrs
serves/makes: 12recipe id: 9891
16 ounces cream cheese, room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3/4 cup vegetable oil
1 cup sugar
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.
596 calories, 36 grams fat, 63 grams carbohydrates, 9 grams protein per serving
ratings & reviews
|Oct 2, 2013 halahanchettMember since: October 2, 2013
It taste as good as it looks
Jul 31, 2013 Guest Foodie
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.
Jan 17, 2013 LuvtoBake
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.
Jan 15, 2013 Guest Foodie
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.
Jan 7, 2013 LacieJCarterMember since: January 7, 2013
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?
Nov 26, 2012 Jemarie
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!
Nov 3, 2012 BELLA FROM PR
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?
May 12, 2011 Guest Foodie
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.
Mar 1, 2011 Guest Foodie
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.
Dec 8, 2010 Marie
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.
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