Make our Cheesecake Factory Carrot Cake Cheesecake Recipe at home tonight for your family. With our Secret Restaurant Recipe your Carrot Cake Cheesecake will taste just like Cheesecake Factory’s.

Matthew Maguire who took the above photo for us says:

So stuffed were we after eating our meals that we had to get the cheesecake “to go”. Of course,after the ride home we had recovered enough to finish the job.

HA!  You won’t have that problem when you make it at home from our recipe.

The dynamic duo of carrot cake and cheesecake mingle in this over-the-top elegant and easy dessert from the Cheesecake Factory.

Cheesecake Factory Carrot Cake Cheesecake Recipe



  • 16 ounces Cream Cheese, room temperature
  • 3/4 cup Sugar
  • 2 1/2 teaspoons Vanilla Extract
  • 1 tablespoon Flour
  • 3 Eggs

Carrot Cake

  • 3/4 cup Vegetable Oil
  • 1 cup Sugar
  • 2 Eggs
  • 1 1/2 teaspoon Vanilla Extract
  • 1 cup Flour
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoon Ground Cinnamon
  • 1 can (8.5 ounce size) Crushed Pineapple, packed in juice, drained well, reserve juice
  • 1 cup grated Carrots
  • 1/2 cup Coconut
  • 1/2 cup Chopped walnuts

Pineapple Cream Cheese Frosting

  • 2 ounces Cream Cheese, softened
  • 1 tablespoon Butter, softened
  • 1 3/4 cup Confectioners’ Sugar
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon reserved Pineapple Juice


  1. In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth.
  2. Beat in flour, eggs and vanilla extract until smooth.
  3. Set aside.

Carrot Cake

  1. In large bowl, combine oil, sugar, eggs and vanilla extract; mix well.
  2. Stir in dry ingredients; mixing well.
  3. Stir in drained pineapple, carrots, coconut and walnuts.
  4. Spread 1 1/2 cup carrot cake batter over bottom of greased 9- or 9 1/2 inch springform pan.
  5. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter.
  6. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife.
  7. Bake in preheated 350 degrees F oven for 50 to 65 minutes or until cake is set and cooked through.
  8. Cool to room temperature, then refrigerate.
  9. When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting

  1. In a bowl of electric mixer, combine cream cheese, butter, confectioners’ sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency.
  2. Frost top of cheesecake.
  3. Refrigerate 3 to 4 hours before serving.

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Photo of Cheesecake Factory Carrot Cake Cheesecake is by Matthew Maguire and is used by permission under the Creative Commons Attribution-NonCommercial 2.0 Generic (CC BY-NC 2.0) License. Additional Information Courtesy of Wikipedia and is used by permission.


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