Cheesecake Factory Carrot Cake Cheesecake
photo by Jonathan Melendez
- Ready In:
- 1hr 20mins
- 16 ounces cream cheese (at room temp)
- 3⁄4 cup granulated sugar
- 1 tablespoon flour
- 3 eggs
- 1 teaspoon vanilla
- 3⁄4 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 dash salt
- 1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
- 1 cup grated carrot
- 1⁄2 cup flaked coconut
- 1⁄2 cup chopped walnuts
PINEAPPLE CREAM CHEESE FROSTING
- 2 ounces cream cheese, softened
- 1 tablespoon butter, softened
- 1 3⁄4 cups powdered sugar
- 1⁄2 teaspoon vanilla
- 1 tablespoon reserved pineapple juice
- To make cheesecake,
- In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
- Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
- Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
- Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
- Stir in drained pineapple, carrots, coconut and walnuts.
- Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
- Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
- Repeat with remaining cream cheese batter, spreading evenly with a knife.
- Do not marble with a knife.
- Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
- Cool to room temperature, then refrigerate.
- When cake is cold, prepare Pineapple Cream Cheese Frosting.
- 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.
- Beat until smooth and of spreading consistency.
- Frost top of cheesecake.
- Refrigerate 3 to 4 hours before serving.
This was much easier to make than I first thought it would be, and it turned out fantastic. I eliminated the walnuts from the recipe (replacing them with equal amount of raisins) but added finely chopped toasted walnuts to the outside. Trying to mimic the recipe photo's marbled inside, I tried to be a bit more whimsical with the mixing of the two batters than I think I normally would. I carried that theme to the decoration, avoiding "finishing" it for a bit more of an artistic look. I can see why some might think the taste has too many flavors, but not me... I think it tastes great!
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.
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.
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!!
Made this for my son's 11th birthday party and it was amazing. A huge hit. Several people have asked me to make it for them for their next parties. I followed the recipe almost exactly. Only thing I changed was the temp to 300 and cooked for an hour then left in the oven another hour with it off. It was cooked just right! Will definitely make this again.
Made this for Easter supper was a little scared at first seeing as I have never made a homemade cake or cheesecake! Super simple! Thank god!I added PECANS instead of walnuts and made 1 and 1/2 batch of icing , I was worried it would make it too sweet but I iced the too and sides it was perfect I also added pecans to the sides after I iced it! I was worried the cheesecake was too runny I thought maybe it was because I buy large eggs but it cooked perfectly did not cracks I looked up online how to tell a cheesecake was done and gave it a shakeit had a little shake which is what u want , I also touched the middkr to make sure it wasn't wet nope perfect! Everyone loved it!
omg! this was soooooo good. i will definitely make it again and again. to start with, i made a few changes. like others, i used half the amount of oil and half apple/mango sauce. it definitely gave it a fruity taste. i think i will leave out either the crushed pineapple or the coconut next time because it felt a bit too dense even for carrot cake or maybe i will add more carrot instead. with the icing, the cake is sweet enough to withstand more carrot. i also halved the sugar in both the carrot cake and the cheesecake. this did not seem to take away from the taste. i also think that three eggs might be too many as my cheesecake portion seemed a bit thin and i added more cream cheese. perhaps my eggs were too big. in any case, it was a dream! i made it for my birthday and i have a friend who now wants one for his. he has fond memories of his mother's carrot cakes for easter and birthdays. this is perfect!
RECIPE SUBMITTED BY
I am a wife and mother of 2 picky toddlers. I work part time as a nurse and I love to cook. I am always looking for things that everyone will eat and ways to make them better for us. I only cook simple foods, if I see more than 5 steps, I usually just stop reading it. I have a lot of fun with this site.