Carrot Cake Cheesecake
Carrot Cake Cheesecake has a layer of carrot cake topped with a layer of cheesecake for the ultimate dessert. This is a copycat Cheesecake Factory recipe. Great for Easter!
CARROT CAKE CHEESECAKE
Are you the type of person that only eats carrot cake at Easter? Or is it a year round dessert for you?
My sister is notorious for going through the drive-thru at Kneaders and asking for a corner piece of carrot cake. You know why right? The corner piece has the most frosting. Sometimes she eats all the frosting with just a bite of cake.
This carrot cake cheesecake is supposedly a knock off of the Cheesecake Factory version. I don’t know if that’s true but I do know that it’s really good. So good that my kids who hate nuts and carrots in things, love it.
HOW TO MAKE CARROT CAKE CHEESECAKE
Prepare your carrot cake batter.
Pour 1 1/2 cups of carrot cake batter into a springform pan.
Pour half of the cheesecake batter on top in spoonfuls.
Spoon the rest of the carrot cake batter on top.
Spoon the rest of the cheesecake batter on top. It doesn’t have to be perfect!
Bake until the center is set. Let cheesecake cool completely and frost with the pineapple cream cheese frosting (the pineapple flavor is very subtle).
The layers usually settle into two distinct layers with a tiny bit of marbling.
I’m not sad about it.
CAN I FREEZE THIS?
Yes. Cheesecakes freeze great. I wouldn’t freeze it any longer than 3 months.
Other Easter Recipes:
- Easter Bunny Cake
- Scalloped Potatoes
- Moist Carrot Cake
- Carrot Cupcakes with Cream Cheese Frosting
- Loaded Mashed Potatoes
- Funeral Potatoes
- Empty Tomb Rolls
- Watergate Salad
Carrot Cake Cheesecake
Carrot Cake Cheesecake has a layer of carrot cake topped with a layer of cheesecake for the ultimate dessert. This is a copycat Cheesecake Factory recipe.
Ingredients
- 16 ounces cream cheese at room temperature
- 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 ounce) can crushed pineapple, well drained with juice reserved for later
- 1 cup grated carrot
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts or pecans
- 2 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 3/4 cups powdered sugar
- 1/2 teaspoon vanilla
- 1 tablespoon reserved pineapple juice
- dash of salt
Instructions
Preheat oven to 350 degrees and grease a 9-inch springform pan (you can also use a 9x13 baking dish).
To make the cheesecake: In a large bowl of an electric mixer, beat together 2 packages of cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoon vanilla until smooth. Set aside.
Meanwhile prepare 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 dash salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts or pecans.
Spread 1 1/2 cups carrot cake batter over the bottom of the springform pan. Drop half of the cheesecake batter in large spoonfuls over the 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 the oven for 50 to 60 minutes or until cake is set and cooked through. If top is browning too much towards the end, cover it with a foil tent.
Cool cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.
- When cake is cold, prepare Pineapple Cream Cheese Frosting.
For the Pineapple Cream Cheese Frosting: In a bowl of electric mixer, combine 2 ounces of 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. It may seem dry at first but will come together. Frost the top of cheesecake. Garnish with nuts if desired. Refrigerate until serving.
Recipe Notes
Source: RecipeZaar
Oh man, I love this! I made this in a baking dish. I precut scares and added nuts and a little pineapple in the center. It’s a good thing I made 4 of them. Used them for the dessert at my Mother’s church ladies group (Circle). Started out that it took 1 1/2 to give a generous serving to each lady. It’s rare for them to eat all of something other people serve. All but one lady asked for seconds! The one who didn’t eat it was allergic to nuts. When I found this out, I served her a piece of the 4th cake because I had made it first with no nuts. I’m also allergic. Well she ate it and asked for the recipe! You have other great recipes that I have copied. Please keep up the great baking and cooking of all kinds. EOU ARE PHENOMENAL!!!!!!
Christy,
I thought the recipe looked great. I followed you directions as closely as I could. The steps looked like your pictures. I baked for 50 minutes, not wanting to over bake. It seemed done. Tester came out clean. When it cooled it began the sink in the middle. After refrigerating and icing, I finally cut it and although the outside was great, the inside had no carrot cake. Seemed like only batter.. from the outside to about an inch in it look just like the pictures of yours, but no carrot cake showing after that. It still tasted great but would like to achieve your results. Any thoughts on what I might do to correct.
Brian, so the carrot cake sank to the bottom? Or it wasn’t even in the center? Did you make sure you made even layers? If you underbake it will sink. Every oven is different so you might need more time.
Do you bake this cheesecake in a water bath like you would a regular cheesecake?
No need to have a water bath.
I’m dying to make this but I don’t have a springform pan. I am pregnant so running to the store to get one is not a choice during these hard times. Can I make this in a glass cake pan?
Yes! Many people have made this in a 9×13 baking dish with success.
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