You adore amazing, mouth-watering cheesecake right? AND….Where’s the best place on earth to get the best cheesecake ever??
That would be the Cheesecake Factory, but hey!? You can make this divine home-made Cheesecake Factory Carrot Cake Cheesecake right in your own home and it’s perfect for that Easter brunch, lunch or dinner!
This scrumptious cheese cake is swirled and layered with both lush carrot cake stuffed with carrots, walnuts, pineapple and coconut, creamy cheesecake and topped with a luscious pineapple cream cheese frosting, so it’s a win-win. And trust me, you’ll get rave reviews.
It’s easier to make than it appears and can be made in a couple days advance too! In fact, you’ll probably be making this every Easter from this point on. You’re welcome and everyone will love you!!
Cheesecake addict? You might love these delectable desserts!
- 16 ounces cream cheese at room temperature
- 3/4 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 eggs
- 1 teaspoon vanilla
- 3/4 cup vegetable oil
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 generous pinch of salt
- 1 can crushed pineapple 8 1/2 ounce, well drained with juice reserved
- 1 cup grated carrots patted dry
- 1/2 cup flaked coconut
- 1/2 cup chopped walnuts
- 2 ounces cream cheese softened
- 1 tablespoon butter softened
- 1 3/4 cups powdered sugar sifted
- 1/2 teaspoon vanilla
- 1 tablespoon reserved pineapple juice
- Dash of salt
- Optional: 1/3 cup walnuts chopped
Preheat oven to 350˚F. Grease a 9 or 9 1/2 inch springform pan and set aside.
In the large bowl, using a mixer, beat together 2 packages cream cheese and 3/4 cup sugar until smooth. Beat in 1 tablespoon flour, 3 eggs and 1 teaspoons vanilla until smooth. Set aside.
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 pinch of salt, mixing well. Stir in drained pineapple, carrots, coconut and walnuts.
Spread 1 1/2 cups carrot cake batter over bottom of prepared pan.
Drop large spoonfuls of cream cheese mixture over carrot cake batter, using approximately 1/2 of the mixture.
Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese mixture, spreading evenly with a knife. (Do not marble with the knife.)
Bake for 60 to 65 minutes or until cake is set and cooked through.
Cool to room temperature and then refrigerate for several hours or until completely chilled.
When cake is cold, prepare the frosting.
In a bowl, using a mixer, combine 2 ounce cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and a dash of salt. Beat until smooth and of spreading consistency.
Run a thin knife or metal spatula between the edge of the pan and the cake, then release the springform band.
Frost top of cheesecake, add more walnuts to the edges, optional.
Refrigerate for several more hours before serving.
Make sure you pat dry the carrots and pineapple very well!
Cake may take a little longer to bake (10-15 minutes), depending on oven.
Can be made up to two days ahead.