Cheesecake Factory's Carrot Cake Cheesecake
5 stars - 43 reviews
ready in: over 5 hrs
serves/makes: 12
photo by: Elleyn Howard
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ingredients
***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
directions
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.
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.
COOK'S NOTES:
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.
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reviews
Guest: 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.
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.
LacieJCarter
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?
Guest: 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!
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.
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 ... read more
Guest: Aunt Bee
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.
mrsgoose
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.
Guest: Cheesecake Lover
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!!!
Guest: Jaque
I used pineapple flavered cream cheese instead of plain cream cheese for the icing. It turned out amazing.
Guest: Nikki
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!!!
Guest: Debi
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.
Guest: eazychat
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!
christinanh
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.
Guest: Cheesecake Fanatic
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!
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
