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    You are in: Home / Recipes / Cheesecake Factory Carrot Cake Cheesecake Recipe
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    Cheesecake Factory Carrot Cake Cheesecake

    Cheesecake Factory Carrot Cake Cheesecake. Photo by Sunshynetoo

    1/24 Photos of Cheesecake Factory Carrot Cake Cheesecake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    MissMeagan's Note:

    I've made this for Easter the past few years and everyone loves it. It's like carrot cake with a lot of cream cheesy flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    CHEESECAKE

    CARROT CAKE

    PINEAPPLE CREAM CHEESE FROSTING

    Directions:

    1. 1
      To make cheesecake,
    2. 2
      In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
    3. 3
      Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
    4. 4
      Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
    5. 5
      Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
    6. 6
      Stir in drained pineapple, carrots, coconut and walnuts.
    7. 7
      Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
    8. 8
      Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
    9. 9
      Repeat with remaining cream cheese batter, spreading evenly with a knife.
    10. 10
      Do not marble with a knife.
    11. 11
      Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
    12. 12
      Cool to room temperature, then refrigerate.
    13. 13
      When cake is cold, prepare Pineapple Cream Cheese Frosting.
    14. 14
      In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
    15. 15
      Beat until smooth and of spreading consistency.
    16. 16
      Frost top of cheesecake.
    17. 17
      Refrigerate 3 to 4 hours before serving.

    Ratings & Reviews:

    • on January 12, 2010

      45

      I made this for my husband's birthday because he wanted a carrot cake and a cheesecake. He and others at the party absolutely loved it! I thought it was good but not my favorite but I think that is just a personal preference. I doubled the frosting and made half of it white and half of it turquoise and decorated the top with a pretty design (I submitted the picture!) Also, I would reduce the temperature to 300 to 325 degrees and increase the baking time to 1 hour and 20 minutes to make sure it gets cooked through all the way and the edges don't burn.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 15, 2010

      55

      This recipe does not deserve 5 stars. It deserves 10 stars. I may be partial because carrot cake and cheesecake are my 2 most favorite desserts so putting them together put me over the edge in happiness. It was delicious. Next time I will play a little bit more with the time and temperature. I think I will go a little lower on the temperature and bake it for a little longer. The very, very middle of the cake was very soft but I couldn't leave it in any longer or the top would have developed cracks. I suggest adding a dash of salt to the cream cheese frosting. This is a winner of a recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 29, 2013

      55

      This recipe is absolutely AMAZING and so easy!!!!!!! I received many compliments on it, some said I should start selling the cake:) Few minor changes, I baked the cake at 325 degrees for 1 hour. Then I turned the oven off, and let it sit in the oven with the door closed for about 45 minutes. I also added nutmeg and doubled the frosting and frosted the side of the cake as well. I cannot believe a cake this good could be so easy !!! Definitely try it out!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (96)

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    Nutritional Facts for Cheesecake Factory Carrot Cake Cheesecake

    Serving Size: 1 (177 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 593.8
     
    Calories from Fat 319
    53%
    Total Fat 35.4 g
    54%
    Saturated Fat 12.5 g
    62%
    Cholesterol 126.9 mg
    42%
    Sodium 311.3 mg
    12%
    Total Carbohydrate 64.0 g
    21%
    Dietary Fiber 1.5 g
    6%
    Sugars 52.7 g
    211%
    Protein 7.3 g
    14%

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