Cheesecake Factory Carrot Cake Cheesecake

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

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!

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!  

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.

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!

• Oreo Chocolate Ganache Cheesecake
• Ultimate Carrot Cake
• “The Great Pumpkin” Cheesecake
• RumChata Carrot Cake Banana Bread
• Carrot Cake Cream Cheese Bars
• 45 Awesome Easter & Spring Desserts
• Milky Way Caramel Apple Cheesecake
• Heavenly Hash Pineapple Fluff Dessert
• Carrot Cake Truffles

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 mins

Cook Time 1 hour hr

Course Dessert

Cuisine American

Servings 12 Servings

Calories

Ingredients

  

1x2x3x

Cheesecake

• 16 ounces cream cheese at room temperature
• ¾ cup granulated sugar
• 1 tablespoon all-purpose flour
• 3 eggs
• 1 teaspoon vanilla

Carrot Cake

• ¾ cup vegetable oil
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 generous pinch of salt
• 1 can crushed pineapple 8 1/2 ounce, well drained with juice reserved
• 1 cup grated carrots patted dry
• ½ cup flaked coconut
• ½ cup chopped walnuts

Pineapple Cream Cheese Frosting

• 2 ounces cream cheese softened
• 1 tablespoon butter softened
• 1 ¾ cups powdered sugar sifted
• ½ teaspoon vanilla
• 1 tablespoon reserved pineapple juice
• Dash of salt
• Optional: 1/3 cup walnuts chopped

Get Recipe Ingredients

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!