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by Ali on April 2, 2021//This post may contain affiliate links.
Moist and delicious Cheesecake Factory Carrot Cake Copycat Recipe is baked with a creamy cheesecake to make the ultimate dessert.
When I was on the hunt for a new cheesecake recipe to try, many looked tempting but none quite as good as this Carrot Cake Cheesecake I found at Sifting Focus.
Moist and delicious carrot cake is baked with a creamy cheesecake to make the ultimate dessert.
It is simple to make and not fussy at all. Many thanks to Sifting Focus for this awesome recipe.
Be sure to bookmark this, it would be perfect for Easter, although it is good enough to be made and enjoyed any time of the year.
Enjoy!
Cheesecake Factory Copycat - Carrot Cake Cheesecake
Contents show
Yield: 1 9 or 9 1/2" 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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Ingredients
Cheesecake:
- 16 ounces cream cheese at room temperature
- 3/4 cup granulated sugar
- 1 tablespoon flour
- 3 eggs
- 1 teaspoon vanilla
Carrot Cake:
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 generous pinch of salt
- 1 81/2 ounce 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 ounces cream cheese softened (I used 4 oz.)
- 1 tablespoon butter softened
- 1 3/4 cups powdered sugar sifted
- 1/2 teaspoon vanilla
- 1 tablespoon reserved pineapple juice I used 2 Tbsp.
- Dash of 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)
In the large bowl of an electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
For the carrot cake: In a large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon 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.
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 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.
For the frosting: In a bowl of an electric mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
posted in: Cake + Cupcakes, Copycat, Easter, Food, Popular
20 comments
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Sandy VanHoey — Reply
This looks so delicious and moist. Just pinned and I have to try this one soon. Thanks so much for sharing
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Pingback: 25 Blogs Featuring Copycat Recipes that You Can Make for Your Family Tonight | Babysitters
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David — Reply
I just made it this evening. Took it out of the oven about 30 minutes ago to allow it to chill at room temperature then put it in the refrigerator. Smells SO good!! I am excited to try it!! 🙂
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Amanda — Reply
Do you need to buy a box of carrot cake mix to add to the directions of the carrot cake section. That part doesn’t come out to clear. ??????? If it don’t require carrot cake box mix then I don’t understand how a cake can form just from ingredients listed in carrot cake section. Advice…….. Also do you use regular cream cheese or do you use cheese cake remade care cheese????
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Ali — Reply
No the cake is made from scratch, those are pretty standard ingredients for a carrot cake.
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Karen — Reply
Using the 10 inch pan…how long did you bake for?
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Ali — Reply
I honestly don’t remember. I would check it 10 minutes early and see how it looks. Ovens vary greatly so keep that in mind. Mine runs very very hot so I turn down the heat and check on things pretty early.
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Spencer @ Moo-Lolly-Bar — Reply
What a fantastic recipe! I love a good carrot cake and this one looks fantastic. I would love to try some.
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Hanh — Reply
Amanda…did you ever make it & did you finally see the different from making box cakes and making real ingredients cake?
Hope it worked out for you. -
Kimberly — Reply
I’m in the process of making this right now and I know it’s a long shot about hearing from you tonight but I’m thinking there is a typo on the pineapple amount. How much? This recipe looks great btw, can’t wait to try it tomorrow!
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Pingback: 21 Yummy Sweet and Savory Carrot Recipes - Mom Gab
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April — Reply
I will not be adding pineapple, what adjustments should I make?? Please and thank you
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Mom Spark — Reply
It should be okay as is without the pineapple. Let me know how it goes!
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Kaley Crews — Reply
The cake doesn’t look like the picture if I’m following it correctly….because it says to put the carrot cake mix at the bottom, spoon cheesecake and then repeat. The picture shows the cake at the bottom and cheesecake on top
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ROY DUNKUM — Reply
Do you use sweetened or unsweetened coconut?
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Jackie — Reply
I cooked this cheesecake at 350 for 50 minutes, but for some reason the top became too brown and cracked and the middle was still gooey. I will have to try again with my oven at 325! If you have any other suggestions please let me know!
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Natalie — Reply
Hi! I am wondering how much pineapple goes into the cake? I think there’s a typo.
Let me know! I’m excited to make it 🙂
