Moist and delicious Cheesecake Factory Carrot Cake Copycat Recipe is baked with a creamy cheesecake to make the ultimate dessert.


When I was hunting for a new cheesecake recipe, many looked tempting, but none were quite as good as the carrot cake cheesecake I found at Sifting Focus.

Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe

Moist and delicious carrot cake is baked with a creamy cheesecake to make the ultimate dessert.

Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe

It is simple to make and not fussy at all—many thanks to Sifting Focus for this awesome recipe.

Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe

Be sure to bookmark this; it would be perfect for Easter, although it is good enough to be made and enjoyed at any time of the year.

Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe

Enjoy!

Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe

Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe

Cheesecake Factory Copycat - Carrot Cake Cheesecake

Moist and delicious Cheesecake Factory Carrot Cake Copycat Recipe is baked with a creamy cheesecake to make the ultimate dessert.
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Prep Time 55 minutes
Cook Time 50 minutes
Chilling 3 hours
Total Time 4 hours 45 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 621 kcal

Ingredients
  

Cheesecake:
  • 16 oz cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 1 tbsp flour
  • 3 eggs
  • 1 tsp vanilla
Carrot Cake:
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 generous pinch salt
  • 8.5 oz can crushed pineapple, well-drained with juice reserved
  • 1 cup grated carrots
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts, I omitted
Pineapple Cream Cheese Frosting:
  • 2 oz cream cheese, softened (I used 4 oz.)
  • 1 tbsp butter, softened
  • 1 3/4 cups powdered sugar, sifted
  • 1/2 tsp vanilla
  • 1 tbsp reserved pineapple juice, I used 2 Tbsp.
  • 1 dash salt

Instructions

  • Grease a 9 or 9 1/2 inch springform pan. Set aside. (I used a 10" pan so my baking time was slightly reduced)
Cream cheese batter:
  • In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tsp flour, 3 eggs and 2 tsp vanilla until smooth. Set aside.
Carrot cake batter:
  • In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 tsp vanilla, blending thoroughly. Stir in 1 cup flour, baking soda, cinnamon and pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Build cheesecake:
  • Spread 1 1/2 cups carrot cake batter over bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.)
Bake:
  • Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.
Frosting:
  • In a bowl of an electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 tsp vanilla, 1 tbsp reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake.
Refrigerate:
  • Refrigerate 3 to 4 hours before serving.

Nutrition

Calories: 621kcal | Carbohydrates: 92g | Protein: 7g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 231mg | Potassium: 502mg | Fiber: 5g | Sugar: 80g | Vitamin A: 2013IU | Vitamin C: 29mg | Calcium: 97mg | Iron: 1mg
Keyword carrot cake, carrots, cheesecake, copycat
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Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe