Cheesecake Factory Carrot Cake Cheesecake

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This scrumptious Cheesecake Factory Carrot Cake Cheesecake is swirled and layered with both lush carrot cake stuffed with carrots, walnuts, pineapple and coconut, creamy cheesecake. 

Then it’s topped with a luscious pineapple cream cheese frosting, so it’s a win-win.  And trust me, you’ll get rave reviews especially when Easter rolls around!

Cheesecake Factory Carrot Cake Cheesecake

You adore amazing, mouth-watering cheesecake right?  AND….Where’s the best place on earth to get the best cheesecake ever??   

That would be the Cheesecake Factory, but hey!?  You can make this divine home-made Cheesecake Factory Carrot Cake Cheesecake right in your own home and it’s perfect for that Easter brunch, lunch or dinner!  

Cheesecake Factory Carrot Cake Cheesecake

Ingredients for Cheesecake Factory Carrot Cake Cheesecake

CHEESECAKE

  • cream cheese
  • granulated sugar
  • all-purpose flour
  • eggs
  • vanilla

Carrot Cake

  • vegetable oil
  • granulated sugar
  • eggs
  • vanilla
  • all-purpose flour
  • baking soda
  • cinnamon
  • salt
  • crushed pineapple 
  • carrots 
  • coconut
  • walnuts

Pineapple Cream Cheese Frosting

  • cream cheese
  • butter 
  • powdered sugar 
  • vanilla
  • pineapple juice
  • salt
  • walnuts 

How to Make Cheesecake Factory Carrot Cake Cheesecake

  1. Preheat oven to 350˚F. Grease a 9 or 9 ½ inch springform pan and set aside.

Cheesecake

  1. In the large bowl, using a mixer, beat together 2 packages cream cheese and ¾ cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoons vanilla until smooth. Set aside.

Carrot Cake

  1. 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.
  2. Spread 1 ½ cups carrot cake batter over bottom of prepared pan.
  3. Drop large spoonfuls of cream cheese mixture over carrot cake batter, using approximately ½ of the mixture.
  4. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese mixture, spreading evenly with a knife. (Do not marble with the knife.)
  5. Bake for 60 to 65 minutes or until cake is set and cooked through.
  6. Cool to room temperature and then refrigerate for several hours or until completely chilled.
  7. When cake is cold, prepare the frosting.

Pineapple Cream Cheese Frosting

  1. In a bowl, using a mixer, combine 2 ounce cream cheese, butter, powdered sugar, ½ teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency.
  2. Run a thin knife or metal spatula between the edge of the pan and the cake, then release the springform band.
  3. Frost top of cheesecake, add more walnuts to the edges, optional.
  4. Refrigerate for several more hours before serving.

Cheesecake Factory Carrot Cake Cheesecake

It’s easier to make than it appears and can be made in a couple days advance too! In fact, you’ll probably be making this Cheesecake Factory Carrot Cake Cheesecake every Easter from this point on. You’re welcome and everyone will love you!!

 Cheesecake addict?  You might love these delectable desserts!

Cheesecake Factory Carrot Cake Cheesecake

Cheesecake Factory Carrot Cake Cheesecake

Kim Lange
This scrumptious cheese cake is swirled and layered with both lush carrot cake stuffed with carrots, walnuts, pineapple and coconut, creamy cheesecake and topped with a luscious pineapple cream cheese frosting, so it's a win-win. And trust me, you'll get rave reviews.
4.35 from 44 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 12 Servings
Calories

Ingredients
  

Cheesecake

Carrot Cake

Pineapple Cream Cheese Frosting

Instructions
 

Directions

  • Preheat oven to 350˚F. Grease a 9 or 9 1/2 inch springform pan and set aside.

Cheesecake

  • In the large bowl, using a mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoons vanilla until smooth. Set aside.

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 mixture over carrot cake batter, using approximately 1/2 of the mixture.
  • Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese mixture, spreading evenly with a knife. (Do not marble with the knife.)
  • Bake for 60 to 65 minutes or until cake is set and cooked through.
  • Cool to room temperature and then refrigerate for several hours or until completely chilled.
  • When cake is cold, prepare the frosting.

Pineapple Cream Cheese Frosting

  • In a bowl, using a 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.
  • Run a thin knife or metal spatula between the edge of the pan and the cake, then release the springform band.
  • Frost top of cheesecake, add more walnuts to the edges, optional.
  • Refrigerate for several more hours before serving.

Notes

Make sure you pat dry the carrots and pineapple very well!
Cake may take a little longer to bake (10-15 minutes), depending on oven.
Can be made up to two days ahead.
Keyword carrot cake, cheesecake, cheesecake factory, easter, fall baking
Tried This Recipe?Let us know how it was by commenting below!

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

27 Comments

  1. Pingback: Cheesecake Factory Carrot Cake Cheesecake - Food Addict
  2. Pingback: Cheesecake Factory Carrot Cake Cheesecake – Food Addict

  4. This sounds so yummy! I can hardly wait to make this. I think I will make it this Christmas.
    Merry Christmas! 🙂

  6. Well this looks fun! I went to the CF once and I had a dulce de leche cheesecake which truly was to die for. But I’ve never been back. I guess I should be more adventurous!

  7. Hi Cynthia! If you don’t have a spring form pan you can use a 9 inch baking pan. I would use parchment or tin foil to get it out of the pan easier if you want display it outside of the pan.

  10. i’ve seen some carrot cheese cake and those are like the sticky cakes i guess because of the cheese and its a perfect combo of cheese and carrot!

  11. Hi Emel. If I was not using pineapple, maybe replace with apple sauce or bananas. Add a couple tablespoons oil for some extra added moisture. 🙂

  13. Just made this cake- everyone seemed to like it! Here’s a tip- if you’re considering trying to bake this in a water bath like a typical cheesecake… don’t! the bottom layer is cake not cheesecake, and will not bake at ALL on the bottom if you do this. Still good but I learned the hard way and had to do a second bake the next day.

    Also- this may be an unpopular opinion, but the frosting is pretty awful. It doesn’t taste like pineapple, and is far too sweet. I had to add some cream cheese and butter- the original tasted more like royal icing to me. Especially with a cake/cheesecake combo I would say using a less-sweet frosting (if at all?) would be a winner. Or even just whipped cream?

    Also all I had was unsweetened coconut flakes which were just fine (recipe didn’t specify) and I had roasted salted walnuts, so I used those and just omitted the extra salt to the recipe.

    So yes, next time no water bath, I might cook for longer on a lower temp and cover with tin foil once the top browns nicely, and I’ll use a different frosting recipe. All I got was a semi-grainy sweetness from the one listed- I’d go with a more classic cream cheese frosting or just whipped cream next time. Perfect recipe for people who love both cheesecake and carrot cake!

  19. I made this yesterday, and all I can say is WOW! I love carrot cake, and I love cheese cake and it just blows my mind to put them together! This was amazing! In flavor, texture.! This is an every weekend cheese cake/carrot cake. I know I will be making alot of these for years to come. Thank you for sharing such an wonderful recipe! My family thanks you too!

  25. I was looking for an amazing desert to bring to Easter dinner..and I think I’ve found it! Thanks

4.35 from 44 votes (41 ratings without comment)

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