Cheesecake Factory's Carrot Cake Cheesecake

Cheesecake Factory's Carrot Cake Cheesecake

11 review, 4.8 star(s). 91% would make again

Ready in 1 hour 15 minutes

I searched long and hard for this one, and finally got it from a chef at thier corporate kitchen!


16 ounces cream cheese; room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 Eggs
Carrot Cake
3/4 cup vegetable oil
1 cup sugar
2 Eggs
1 1/2 teaspoons vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 (8 1/2 oz.) can crushed pineapple in juice; drained well, reserve juice
1 cup grated carrots
1/2 cup coconut
1/2 cup chopped walnuts
Pineapple Cream Cheese Frosting
2 ounces cream cheese; softened
1 tablespoon butter; softened
1 3/4 cups confectioner sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

Original recipe makes 12 Servings




In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside.

Meanwhile prepare Carrot Cake.


In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; 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" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; 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 350F oven for 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 cream cheese, butter, confectioners'' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.


Don't skimp on the ingredients (and don't use store brands or generic). Use regular cream cheese, real butter, and pineapple packed in juice, not sugar syrup. You will be glad you did!

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This is how the restaurant serves it!





Calories Per Serving: 522 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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As predicted, everyone loved it! A winner.
mzkitchen 1y ago

Excellent recipe! Very delicious cheesecake! Every one loved it!
mandaphillips 2y ago

Its really really great, worth the effort to make for sure. The best dessert Ive ever made I was told a few times. Thick and rich, just perfect. This def goes in favorites.
Aimeelady 2y ago

It dosnt look really good,it looks REALLY GOOD!!!!!!
veetacrews 2y ago

Sooo Delicious and just like they make it at the restaurant! Very easy to make too, I always get many many compliments from guests. Making this again for Memorial Day!
MauraSpeckt 2y ago

My layers didn't turn out too well but nobody cared! This was delicious!
Chrisbkritter9825 3y ago

Very good,made for a birthday,did not disappoint.Whole family loved it.Added 1/2 ts nutmeg and 1/4 ts gr.ginger to cake.
pamelawilson 3y ago

This was delicious. I made it for a Boxing Day family party and it went over well. It was pretty simple to make, but I'd suggest doubling the icing recipe so that you can ice the sides as well, as it doesn't look very 'pretty' I garnished with walnuts on top!
angrose 4y ago

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