This delicious Cheesecake Factory Copycat of Carrot Cake Cheesecake is super simple to make. Two batters are layered on top of each other then baked. No water bath required!
My goodness you guys. This cheesecake is outstanding. Easily one of the best I have ever tried and worthy of making for a special get together.
While some cheesecake recipes can be fussy, this one is really simple. Two batters are made, one for the cheesecake and one for the carrot cake. They are layered in the pan and it bakes up easily, no water bath required.
Many thanks to Sifting Focus for this recipe. Enjoy!
Cheesecake Factory Carrot Cake Cheesecake
- 9-inch Springform Pan
- 16 ounces cream cheese softened
- 3/4 cup granulated sugar
- 1 tablespoon flour
- 3 large eggs
- 1 teaspoon vanilla
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch salt
- 8 1/2 ounce can crushed pineapple well drained with juice reserved separately
- 1 cup grated carrots
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts optional
Pineapple Cream Cheese Frosting:
- 4 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 3/4 cups powdered sugar sifted
- 1/2 teaspoon vanilla
- 2 tablespoons reserved pineapple juice
- Grease a 9-inch Springform pan. Set aside. (You can also use a 10-inch Springform pan which I have done. I just reduced the baking time by a few minutes.)
For the cheesecake:
- In the large bowl of an electric mixer, beat together cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoon vanilla until smooth. Set aside.
For the 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 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 the knife.)
- Bake in preheated 350˚F oven 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature and then refrigerate. When cake is cold, prepare the frosting.
For the frosting:
- In a bowl of an electric mixer, combine 4 ounces cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Recipe from Sifting Focus.