Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe

Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe

Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe

 

Phew!

That’s one long name for a dang cake! But if any cake can support the weight of that title, it’s this one.

Have you tried this cake when you’ve been at the Cheesecake Factory? It’s downright delicious, and it allows you to enjoy two favorites in one. I love two-for-one deals, which might explain my lust for this cake. Alternating layers of cheesecake and carrot cake batter spooned into the pan somehow separate in the oven so that when you pull it out, the cheesecake is at the top and the carrot cake has formed the moist, nutty, pineapple-y (made up word alert!) base.

I like to rationalize it as “oven magic”.

And, as if that wasn’t decadent enough, it’s topped off with a sweet pineapple cream cheese frosting. Oh my!

Here’s how the magic happens.

 

Recipe courtesy of: Food.com

Ingredients:

  • CHEESECAKE

  • 16 ounces cream cheese (at room temp)
  • 3⁄4 cup granulated sugar
  • 1 tablespoon flour
  • 3 eggs
  • 1 teaspoon vanilla
  • CARROT CAKE

  • 3⁄4cup 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
  • 1⁄2cup flaked coconut
  • 1⁄2cup chopped walnuts (I used pecans.)
  • PINEAPPLE CREAM CHEESE FROSTING

  • 2 ounces cream cheese, softened
  • 1 tablespoon butter, softened
  • 1 3⁄4cups powdered sugar
  • 1⁄2teaspoon vanilla
  • 1 tablespoon reserved pineapple juice

 

Cheesecake Factory Carrot Cake Cheesecake: ingredients

 

Directions:

To make cheesecake:

In large bowl of electric mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth.

Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.

 


Cheesecake Factory Carrot Cake Cheesecake: making the cheesecake batter

 

Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.

 

Cheesecake Factory Carrot Cake Cheesecake: making the carrot cake batter

 

Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.

 

Cheesecake Factory Carrot Cake Cheesecake: making the carrot cake batter

 

Stir in drained pineapple, carrots, coconut and walnuts. (Here’s a random tip. Did you realize that you can use your little vegetable peeler both ways: up and down? If you use this method, you’ll peel your carrots twice as fast. Down peel, turn, up peel, turn, down peel, turn . . . yeah, I’ll bet you probably can figure out the pattern from here forward.)

 

Cheesecake Factory Carrot Cake Cheesecake: making the carrot cake batter

 

Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.

 

Cheesecake Factory Carrot Cake Cheesecake: making the carrot cake batter

 

Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.

 

Cheesecake Factory Carrot Cake Cheesecake: making the carrot cake batter

 

Repeat with remaining cream cheese batter, spreading evenly with a knife.

 

Cheesecake Factory Carrot Cake Cheesecake: making the carrot cake batter

 

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.

 

Cheesecake Factory Carrot Cake Cheesecake: frosting the cake

 

Refrigerate 3 to 4 hours before serving.

 

Cheesecake Factory Carrot Cake Cheesecake: Looks good enough to eat!

 

And here’s the magic printable version.

 

Cheesecake Factory Carrot Cake Cheesecake

Serves 12
Prep time 25 minutes
Cook time 1 hour
Total time 1 hour, 25 minutes
Alternating layers of cheesecake and carrot cake batter somehow separate in the oven so that when you pull it out, the cheesecake is at the top and the carrot cake has formed the moist, nutty, pineapple-y (made up word alert!) base. Yum!

Ingredients

  • 16oz cream cheese (room temperature)
  • 3/4 cups granulated sugar
  • 1 tablespoon flour
  • 3 eggs
  • 1 teaspoon vanilla
  • 3/4 cups vegetable oil
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 dash salt
  • 8.5oz can crushed pineapple (well-drained with juice reserved)
  • 1 cup grated carrots
  • 1/2 cup flaked coconut
  • 1/2 cup chopped walnuts
  • 2oz cream cheese (softened)
  • 1 tablespoon butter (softened)
  • 1/2 teaspoon vanilla
  • 1 tablespoon reserved pineapple juice
  • 1 3/4 cup powdered sugar

Directions

Step 1
In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
Step 2
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
Step 3
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
Step 4
Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
Stir in drained pineapple, carrots, coconut and walnuts.
Step 5
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
Step 6
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
Step 7
Repeat with remaining cream cheese batter, spreading evenly with a knife.
Step 8
Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
Step 9
Cool to room temperature, then refrigerate.
Step 10
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.
Step 11
Frost top of cheesecake.
Refrigerate 3 to 4 hours before serving.

 

Cheesecake Factory Carrot Cake Cheesecake

 

 

 

Written by Becky


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About Me:

Hi! My name is Becky. I’m a mom, a wife, a friend, a writer, and a compulsive thinker. Don't invite me to a spa or to shop the day away, but rather, make me laugh, engage me in interesting conversation, play a game with me, or give me a cappuccino and homemade vanilla bean flan and I’m yours ‘til the cows come home.

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