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.

carrot cake batter

Pour 1 1/2 cups of carrot cake batter into a springform pan.

carrot cake batter

Pour half of the cheesecake batter on top in spoonfuls.

carrot cake batter

Spoon the rest of the carrot cake batter on top.

cheesecake batter

Spoon the rest of the cheesecake batter on top. It doesn’t have to be perfect!

Carrot Cake Cheesecake

Bake until the center is set. Let cheesecake cool completely and frost with the pineapple cream cheese frosting (the pineapple flavor is very subtle).

Carrot Cake Cheesecake

The layers usually settle into two distinct layers with a tiny bit of marbling. 

Carrot Cake Cheesecake

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:

Carrot Cake Cheesecake

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4.13 from 8 votes

Yield: 12 servings

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.

For the cheesecake:

  • 16
    ounces
    cream cheese
    at room temperature
  • 3/4
    cup
    granulated sugar
  • 1
    tablespoon
    flour
  • 3
    eggs
  • 1
    teaspoon
    vanilla

For the carrot cake:

  • 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

For the pineapple cheese frosting:

  • 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

  1. Preheat oven to 350 degrees and grease a 9-inch springform pan (you can also use a 9×13 baking dish).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Cool cheesecake to room temperature, then refrigerate for at least 4 hours or overnight.

  7. When cake is cold, prepare Pineapple Cream Cheese Frosting.

  8. 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.

carrot cake cheesecake

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