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Nutrition Facts
Serving Size 1 (175g) Recipe makes 12 servings
Calories 595
Calories from Fat 322		(54%)
Amount Per Serving		%DV
	Total Fat 35.8g	55%
	Saturated Fat 13.6g	67%
	Monounsaturated Fat 9.5g
	Polyunsaturated Fat 10.7g
	Trans Fat 0.0g
Cholesterol 137mg		45%
Sodium 294mg		12%
Potassium 180mg		5%
Total Carbohydrate 62.9g		20%
	Dietary Fiber 1.3g	5%
	Sugars 51.6g
Protein 8.0g		16%
detailed view... how is this calculated?

Cheesecake Factory Carrot Cake Cheesecake

Recipe #114575 | 1½ hours | 20 min prep | add private note

⁽⁶⁴⁾ RATE IT NOW Print Recipe

By: MissMeagan
Mar 29, 2005

I've made this for Easter the past few years and everyone loves it. It's like carrot cake with a lot of cream cheesy flavor.

SERVES 12 (change servings and units)

Ingredients

CHEESECAKE

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

CARROT CAKE

3/4 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 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrot
1/2 cup flaked coconut
1/2 cup chopped walnuts

PINEAPPLE CREAM 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

Directions

1
To make cheesecake,
2
In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
3
Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
4
Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
5
Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
6
Stir in drained pineapple, carrots, coconut and walnuts.
7
Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
8
Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
9
Repeat with remaining cream cheese batter, spreading evenly with a knife.
10
Do not marble with a knife.
11
Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
12
Cool to room temperature, then refrigerate.
13
When cake is cold, prepare Pineapple Cream Cheese Frosting.
14
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.
15
Beat until smooth and of spreading consistency.
16
Frost top of cheesecake.
17
Refrigerate 3 to 4 hours before serving.

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Featured Reviews for This Recipe

From: MJ Poppyseed

On Oct 26, 2009

I ate this cheesecake at the Cheesecake Factory and thought it was just so unique and tasty that I had to try to make it for myself. So for our Pioneer Girls Bake-Off competition I dared to whip it up and it's actually much easier than it appears! My only problem was that after I refrigerated it for a day then tried to transfer it to a cake plate, I noticed the whole middle wasn't cooked! So I ended up making a 2nd one (oh darn, I had to eat the first myself!) and this time tweaked the recipe a bit: 1) I added only about 1 TBSP of chopped pineapple, as I thought that maybe it was too wet. 2) After baking for 60 minutes, I reduced the temperature to 300 and added approx. 20 minutes of baking time (I have an electric oven and I certainly didn't want to have a runny middle again!) 3) I made my own glaze of 3 oz. cream cheese, 1 1/2 c. powdered sugar, a dash of milk and just a bit of vanilla. Then I topped it with chopped walnuts. Also to note-- this cheesecake is not supposed to have a crust, as the carrot cake actually serves in that function so don't worry that it has no graham crackers. And alone the cheesecake is quite good, not too sweet and very mild; but with the glaze... whoa watch out for sweetness! Everyone at the contest was wowed by the idea of it and although I'm not an expert cook and haven't even made a cheesecake in maybe 10 years, I still won first place! The ingredients speak for themselves-- who can resist cake and cheese?!?

0 people found this review helpful

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From: 861112

On Aug 28, 2009

Served this last night for hubby's birthday. He now wants this every year as his birthday cake. Excellent! This is the first cheesecake I've ever made. I followed the recipe exactly and it turned out perfect. Thanks MissMeagan!

1 person found this review helpful

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From: Chef Dee

On Aug 31, 2005

recipe looked harder than it is !! It's a great combination of a cheese cake and a carrot cake. I served this up to company, and everyone loved it. I did make a change on the topping, as I thought the frosting might be a little rich on cheesecake. I beat 2 8oz. cream cheese with 1 c. white sugar, then folded in an 8 oz. container of Cool Whip. It made a nice creamy topping that wasn't too sweet. Very nice recipe Meagan!

12 people found this review helpful

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From: ChefDarlingNikki

On Jan 29, 2006

Wonderful Recipe!! This was my first attempt at making any type of cheesecake and it turned out great. Surprisingly easy! The recipe has some 'typos' the ingredient list for the cheesecake portion mentions vanilla but says 1 tsp then it says to add 2 tsps of vanilla in the directions. Also, the ingredient list for the frosting does not mention salt and the directions say to add a dash of salt. Not to big of a problem, but thought I should mention it. I used only the 1 tsp of vanilla in the cheesecake mixture and did not add the salt to the frosting. Such a great cheesecake, everyone loved it! Thank you!

11 people found this review helpful

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