Indulge in a masterpiece with our Cheesecake Factory Carrot Cake Cheesecake Copycat. The moist and flavorful carrot cake layer is perfectly intertwined with the soft, rich, and smooth cheesecake layer. All topped with a decadent cream cheese frosting. Easy to prepare and perfect for lavish celebrations.
Should I toast the walnuts before adding them?
No, toasting walnuts is not necessary, but I like the flavor and the texture of toasted walnuts.
How do I know when the cheesecake is perfectly done?
You can check the readiness of the cake after 60-65 minutes of baking. The edges should be set and lightly golden, but the center should jiggle slightly. Also, you can check the readiness with a toothpick inserted in the center, if it comes out clean or with a few moist crumbs – the cheesecake is done.
What should I do if the center of my cake seems too soft after baking?
There are a few reasons why your cake isn’t cooked through in the center. The most common reasons are underbaking or using an incorrect oven temperature.
You can cover the top of the cake with aluminum foil and return the cake back to the oven for an additional 5-10 minutes, or as needed.
Freeze Carrot Cake Cheesecake?
The Carrot Cake Cheesecake freezes well. I prefer freezing the cake without frosting. Let the cheesecake cool completely in the refrigerator. Then, wrap it tightly with aluminum foil or plastic wrap. Place in an airtight container or a freezer-safe bag.
Store in a freezer for up to a month. When ready to serve, let it thaw overnight in the refrigerator, and then add the frosting.
Quick & Easy Cheesecake Factory Carrot Cake Cheesecake
Ingredients
For the carrot cake layer:
- 1 ¼ cup all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- pinch of salt
- ¾ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 ½ cup carrots, peeled and finely grated
- 4 oz canned crushed pineapple, well drained
- ½ cup toasted walnuts, chopped.
For the cheesecake layer:
- 16 oz cream cheese, softened
- ⅔ cup granulated sugar
- 1 tbsp all-purpose flour
- 3 large eggs, room temperature
- 1 ½ tsp vanilla extract
For the cream cheese frosting:
- 2 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp reserved pineapple juice
- 1 ⅔ cups cups powdered sugar
- pinch of salt.
Instructions
- Preheat the oven to 350ºF. Grease a 9-inch springform pan with non-stick cooking spray. Set aside.
- In a large mixing bowl, mix together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a separate bowl, whisk together vegetable oil, sugar, brown sugar, eggs, and vanilla extract until combined. Pour this mixture into the dry ingredients. Stir using a rubber spatula just until combined.
- Gently fold in grated carrots, crushed pineapple, and walnuts. Don’t overmix. Set aside.
- Prepare the cream cheese mixture. Place the softened cream cheese in a large mixing bowl. Meanwhile, whisk together the sugar and flour in another bowl. Add this to the cream cheese and whisk until smooth. Pour in the vanilla extract and eggs, one at a time, whisking after each addition, until smooth.
- Assemble the cake. Pour ⅔ of the carrot cake batter into the prepared springform pan and spread it evenly. Spoon about ⅓ of the cream cheese mixture in the center, don’t spread it. Spoon the remaining carrot cake batter. Then, completely cover with the remaining ⅔ of the cream cheese mixture. Bake in the preheated oven for 60-65 minutes or until mostly set, but the center is slightly jiggling. Remove from the oven and let cool for at least 1 hour. Then, refrigerate overnight so it can set completely.
- When the cake is already cooled, prepare the frosting. Beat together softened cream cheese, butter, vanilla extract, reserved pineapple juice, powdered sugar, and salt until smooth. Spread evenly over the cheesecake and refrigerate until ready to serve. Remove from the pan, slice, and enjoy!
Nutrition
Frequently Asked Questions about Carrot Cake Cheesecake
1. Can I add other fruits or nuts to the recipe?
Yes, feel free to use pecans, almonds, toasted seeds, dried cranberries, or shredded coconut. These are best added to the carrot cake mix.
2. Can I use a premade carrot cake mix instead of making it from scratch?
I haven’t tried to make Cheesecake Factory Carrot Cake Cheesecake with carrot cake mix. I recommend making this recipe from scratch. It won’t take a lot of time, but you will have a unique and authentic-tasting cake.
3. My cream cheese batter is runny. Is this normal?
The cheesecake batter should be slightly runny because it contains cream cheese, sugar, eggs, and vanilla extract. The eggs will cook and the cream cheese will firm up during the baking process.
