Cheesecake Factory Carrot Cake Cheesecake
A copycat of The Cheesecake Factory's carrot cake cheesecake: layers of spiced carrot cake with pineapple, coconut and walnuts alternating with a smooth vanilla cheesecake batter, finished with pineapple cream cheese frosting.
⏱️ Prep: 40 min🍳 Cook: 60 min🍽️ Makes 12
Nutritionper 1 slice (~130 g)›
340
Calories
5g
Protein
34g
Carbs
21g
Fat
Ingredients
| 16 ounces (450 g) | cream cheese, at room temperature (cheesecake) |
| 3/4 cup (150 g) | sugar (cheesecake) |
| 2 1/2 teaspoons | vanilla extract (cheesecake) |
| 1 tablespoon | flour (cheesecake) |
| 3 | eggs (cheesecake) |
| 3/4 cup (180 ml) | vegetable oil (carrot cake) |
| 1 cup (200 g) | sugar (carrot cake) |
| 2 | eggs (carrot cake) |
| 1 1/2 teaspoons | vanilla extract (carrot cake) |
| 1 cup (125 g) | flour (carrot cake) |
| 1 teaspoon | baking soda |
| 1 1/2 teaspoons | ground cinnamon |
| one 8 1/2-ounce can (240 g) | crushed pineapple in juice, drained (juice reserved) |
| 1 cup (110 g) | grated carrots |
| 1/2 cup (40 g) | coconut |
| 1/2 cup (60 g) | chopped walnuts |
| 2 ounces (55 g) | cream cheese, softened (frosting) |
| 1 tablespoon (15 g) | butter, softened (frosting) |
| 1 3/4 cups (210 g) | confectioners' sugar |
| 1 teaspoon | vanilla extract (frosting) |
| 1 tablespoon | reserved pineapple juice |
Instructions
- Cheesecake batter: in a large mixer bowl beat the cream cheese, sugar and vanilla until smooth. Beat in the flour, eggs and vanilla extract until smooth. Set aside.
- Carrot cake batter: in a large bowl combine the oil, sugar, eggs and vanilla extract; mix well. Stir in the dry ingredients and mix well. Stir in the drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups of carrot cake batter over the bottom of a greased 9 or 9 1/2-inch (23-24 cm) springform pan.
- Drop the cream cheese batter over the carrot cake batter by spoonfuls, then top with large spoonfuls of the remaining carrot cake batter. Repeat with the remaining cream cheese batter, spreading evenly with a knife. Do not marble.
- Bake in a preheated 350°F (175°C) oven for 50-65 minutes, or until the cake is set and cooked through.
- Cool to room temperature, then refrigerate.
- Pineapple cream cheese frosting: when the cake is cold, beat the cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice until smooth and of spreading consistency.
- Frost the top of the cheesecake and refrigerate 3 to 4 hours before serving.