Cheesecake Factory Carrot Cake Cheesecake Copycat

Cheesecake Factory Carrot Cake
Mary Weinberg


16ounces cream cheese
3/4 cup granulated sugar
1tablespoon flour
3 eggs
1teaspoon vanilla
Carrot Cake
3/4cup vegetable oil
1cup granulated sugar
2 eggs
1teaspoon vanilla
1cup flour
1teaspoon baking soda
1teaspoon cinnamon
1pinch salt
1 can crushed pineapple (8.5 oz.) well drained, juice reserved
1cup grated carrots
1/2 cup flaked coconut
1/2cup chopped walnuts
Pineapple Cream Cheese Frosting
2ounces cream cheese, softened
1tablespoon butter, softened
1 3/4cups powdered sugar, sifted
1/2teaspoon vanilla
1tablespoon reserved pineapple juice
dash salt


  1. Grease a 9 or 9 1/2 inch springform pan. Set aside.
  2. For cheesecake: in the bowl of an electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla until smooth. Set aside.
  3. For carrot cake: in a large bowl, combine oil, sugar, eggs and vanilla, blending thoroughly. Stir in flour, baking soda, cinnamon and salt; mix well. Stir in drained pineapple, carrots, coconut and walnuts.
  4. Spread 1 1/2 cups carrot cake batter over the bottom of prepared pan. Drop large spoonfuls of cream cheese batter over 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 the knife.)
  5. Bake in preheated 350F oven 60 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate.
  6. In the bowl of an electric mixer, combine ingredients for pineapple cream cheese frosting. Beat until smooth and of spreading consistency. Frost top of cold cheesecake.
  7. Refrigerate 3 to 4 hours before serving.

This recipe originally appeared as Carrot Cake Cheesecake and the Cheesecake Factory on