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Carrot Cake Cheesecake

Carrot Cake CheesecakeOur latest obsession with carrot cake is this cheesecake that comes from the Cheesecake Factory.  My best friend introduced it to us this year and I have to admit that we have since made special trips there just to get a slice!

Every year, Ben requests Carrot Cake for his birthday.  This year, I wanted to surprise him with a homemade version of our new-found love.  After searching the internet, I kept coming across this same version of supposedly a copycat recipe from Cheesecake Factory.  I can’t say it’s an exact match, but it is really really good.

Why not an exact match?  It’s been a few months since we’ve had it, but I think in the restaurant version, the cheesecake is only in the middle of the carrot cake.  In this recipe, there are two layers of cheesecake, one being the top.  Next time I make this, and there will be a next time, I think I’ll play with it a little and try layering the cheesecake only in the middle resulting with thicker cake layers on top and bottom.

Don’t get me wrong, this recipe is great as listed below and if my tinkering with it doesn’t work in the future, I’ll just keep making it as we had it the other night.  I also left the cream cheese frosting off (crazy, I know!) but I just couldn’t justify the extra calories after such a big intake this past week.  Even though I met my pre-baby weight goal last week, I added a lot of it back on with our friends visiting and Ben’s birthday.  I mean, it has NOTHING to do with it being the fall season and me wanting to eat pumpkin treats every day… right?  ;)

Although the recipe may look intimidating and long, this actually is really simple to put together.  You are basically just whipping up two cake batters (one carrot cake and one cheese cake) then layering them together in a springform pan.  No water bath needed!

Carrot Cake Cheesecake

Printable Recipe

Yield: 6 – 8 servings

For the cheesecake:
16 ounces cream cheese, at room temperature
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs

For the carrot cake:
3/4 cup veggie oil
1 cup sugar
2 eggs
1 1/2 teaspoon vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ginger
8 oz can crushed pineapple, packed in 100% juice, drained well, reserve juice
1 cup grated carrots
1/2 cup shredded coconut
1/2 cup chopped walnuts

For the Pineapple Cream Cheese Frosting:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1 3/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon reserved pineapple juice

Preheat oven to 350˚F and grease a 9- or 9 1/2- inch springform pan.

For the cheesecake batter, in a large bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and sugar until smooth.  Mix in the flour, eggs and vanilla until fully incorporated and no lumps remain.  Set aside.

To prepare the carrot cake batter, combine the oil, sugar, eggs and vanilla in a large bowl.  In a separate bowl, sift together the flour, baking soda and spices.  Stir into the egg mixture and mix well.  Add the pineapple, carrots, coconut and walnuts.  Stir until just combined.

To assemble the cheesecake, pour 1 1/2 cups of the carrot cake batter over the bottom of the prepared pan.   Drop spoonfuls of the cream cheese batter over the bottom layer of carrot cake, using up 1/4 of the batter and reserving the rest for the top layer. Top with large spoonfuls of remaining carrot cake batter.  Repeat with remaining cream cheese batter, spreading evenly with a knife.

Bake for 50 to 65 minutes or until cake is set and cooked through.  Cool completely, then cover and refrigerate.  When the cake is cold, prepare the Pineapple Cream Cheese frosting.

Pineapple Cream Cheese Frosting:

Using an electric mixer, combine the cream cheese, butter, sugar, vanilla and pineapple juice. Beat until smooth.  Add additional juice or sugar to desired spreading consistency.   Frost the top of the cheesecake.  Refrigerate 3 to 4 hours before serving.

Source: CD Kitchen

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Comments

  1. Yum! I love these kinds of desserts! Two for one. The best of both worlds, yada-yada! :)
    Happy Friday!
    ~ingrid

  2. this recipe just makes so much sense since carrot cake with cream cheese icing has a similar profile… great idea

  3. Oh. My. Gosh. This looks FABULOUS! You’ve managed to combine both of my favorite rich desserts into one amazing cake. Awesome :).

  4. This looks amazing! Just an FYI – I got him from foodgawker – but the link took me to your 2009 post about carrot cake – of course I hit home on your site and got to this recipe – but it might be a little confusing. I have to check out the rest of your site.

  5. Looks delicious. I have just started following your site a bit back and have loved all your recipes! Keep up the great work!

  6. I just bought a bag of carrots at the store today. Perfect timing. Is there anything I can use instead of canned pineapple? Does the pineapple leave chunks in the cake?

  7. Anonymous says:

    faboulus!
    and so delicious… uch!
    carrot cheesecake… yes. that’s this!

  8. I made this tonight, tasty, but not enough cheesecake for me. It was 2/3 carrot 1/3 cheesecake and I was hoping for 50-50. What a great idea!!!!!

  9. OK, so I’ve always known my oven had a slight slant. But I had a piece from the other side of the cake today and it was too MUCH cheesecake!! So the recipe is probably right on for my tastes, if my oven didn’t slosh all the cheesecake to one side!!!!! ; )

  10. Hello! I was doing some stumbling and it brought me here! I love it when it takes me to a blogger I know, but I post I must have missed. :) This cake is LOVELY! Looks delicious!! I very rarely go to Cheesecake Factory, but I once had a copycat cake requested of their Red Velvet Cheesecake Cake. Here’s my version of it if you’re interested. It sounds very similar to the Carrot Cake version you described.

  11. Jay Renna says:

    All I can say is that I made this cheesecake for people at work… they loved it! I baked mine for a full hour. When I made the second one, I used a light graham cracker crust, and it made the rim crust a bit lighter. So I may do that again. Thanks for the recipe!

    • Jay Renna says:

      I see some people said that they wanted more carrot cake or cheesecake. I just see that it depends on the slice. You could make the cheesecake with all the carrot cake batter between the two layers of cheesecake batter on the outside. It still mixed very well. Just a suggestion!

    • Jay, I’m so glad you liked it! Thanks for leaving your suggestion, too. :)

  12. I can’t wait to try this one out….you have some GREAT recipes and I am anxious to get to baking!!! :-)

    Brandy

  13. Charlene Garrett says:

    Hey,

    This recipe sounds great, except for the coconut. I am allergic to it is there anyway to leave it out? Other then that I plan on making it tomorrow for my Husband he love Carrot Cake and I love Cheesecake so i was thing best of both worlds. Please let me know about the coconut.

    • Hi Charlene, Yes, I believe you can just leave the coconut out without affecting the results. :)

      • Sounds good, I am invited to the party, I am going to make this Cake, I just have no idea when do you take the cake out of the pan.

        • Hi Sarah, Remove the cake from the springform just before serving. :) (I just keep the bottom of the springform pan attached.)

  14. My husband had carrot cake cheesecake at a restaurant last night for the first time ever. I’d never even heard of it before. Thanks for sharing this recipe and your experience; I’m sharing it on my Facebook page, Culinary Favorites.

  15. Carrot cake with deliciousness…looks fabulous! Nettie

  16. I made this for Easter dessert and it is absolutely delicious! The cake is super moist and the cake/cheesecake ratio is perfect. I baked mine for 1 hour 15 minutes but my oven may be off a tad in temperature. Great recipe!! :)

  17. I stumbled upon your post while searching for carrot cake and I’m so glad I did! I wanted to bake my dad a carrot cake for his birthday, they are his favorites! He also loves cheesecake.. So when I saw this post, I couldn’t be happier. I do a lot of baking and had most of the ingredients at home. I wouldn’t say it’s the quickest thing I’ve made but the efforts and wait are sure worth it. I’m so happy with the way the cheesecake came out in the end. Love it and will definitely be making it again soon. Thank you so much :)

  18. Hi Nikki

    What other ingredient can I replace the nuts with.

  19. I’m making this sometime over the weekend but I don’t have a spring form pan. Is there any other pan I can make it in? This sounds so delicious.

    • A springform is much easier to work with and allows you to release the cake to show off the sides. That said, you do not have to use a springform to make cheesecake. :) For this particular cheesecake, I have never used anything but a springform, however, you should be find using a 9×9 square baking pan and grease it well. (I recommend Baker’s Joy spray.) Again, I haven’t used a different pan for this recipe, though, so I can’t promise perfect results.

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