Cheesecake Factory Carrot Cake Cheesecake
A copycat of The Cheesecake Factory's Carrot Cake Cheesecake — marbled layers of spiced carrot cake (with pineapple, coconut, and walnuts) and creamy vanilla cheesecake baked together in one springform pan, then topped with a pineapple cream cheese frosting. Serves 12; needs about 5 hours of refrigeration.
⏱️ Prep: 20 min🍳 Cook: 60 min🍽️ Makes 12
Nutritionper 1 slice›
560
Calories
8g
Protein
55g
Carbs
34g
Fat
Ingredients
| 2 blocks, 8 oz each (450 g) | cream cheese, at room temperature (for cheesecake) |
| 3/4 cup (150 g) | granulated sugar (for cheesecake) |
| 1 tbsp | flour (for cheesecake) |
| 3 | eggs (for cheesecake) |
| 1 tsp | vanilla (for cheesecake) |
| 3/4 cup (180 ml) | vegetable oil |
| 1 cup (200 g) | granulated sugar (for carrot cake) |
| 2 | eggs (for carrot cake) |
| 1 tsp | vanilla (for carrot cake) |
| 1 cup (125 g) | flour (for carrot cake) |
| 1 tsp | baking soda |
| 1 tsp | cinnamon |
| 1 dash | salt |
| 1 can, 8 oz (225 g) | crushed pineapple, well drained (juice reserved) |
| 1 cup (110 g) | grated carrot |
| 1/2 cup (40 g) | flaked coconut |
| 1/2 cup (60 g) | chopped walnuts |
| 2 oz (55 g) | cream cheese, softened (for frosting) |
| 1 tbsp (15 g) | butter, softened (for frosting) |
| 1 3/4 cups (210 g) | powdered sugar |
| 1/2 tsp | vanilla (for frosting) |
| 1 tbsp (15 ml) | reserved pineapple juice |
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan.
- Make the cheesecake batter: In a large bowl, beat the cream cheese and granulated sugar until smooth. Beat in the flour, eggs, and vanilla until well combined. Set aside.
- Make the carrot cake batter: In another large bowl, beat the vegetable oil, sugar, eggs, and vanilla until smooth. Add the flour, baking soda, cinnamon, and salt and beat until smooth. Fold in the drained crushed pineapple (reserve the juice), grated carrot, coconut, and walnuts.
- Pour 1 1/2 cups of the carrot cake batter into the prepared pan. Drop large spoonfuls of the cream cheese batter over the top, then spoonfuls of carrot cake batter over that. Repeat with the remaining batters.
- Bake 50–60 minutes, or until the center is set. Cool about an hour before removing the springform sides, then refrigerate at least 5 hours.
- Make the frosting: While the cake cools, beat together the cream cheese, butter, powdered sugar, vanilla, and reserved pineapple juice. Frost the cake when it is completely cold.