Traditionally Carrot Cake and Cheesecake are two of my favorites for dessert, so when I saw this recipe for Cheesecake Factory Carrot Cake Cheesecake I thought ~ Brilliant!  Combining these two great tastes makes for one perfect dessert.  You’ll almost feel like you are cheating and having two desserts instead of one.  {Of course you probably will find yourself wanting to sneak a second piece . . .}

This Carrot Cake Cheesecake Recipe is  perfect for Easter and any other holiday celebration or special event.  It is actually pretty simple to put together and the results are more than impressive!  Make it up the day before and it is ready when you are!

Carrot Cake Cheesecake Recipe

Ingredients:

Cheesecake

16 ounces cream cheese ( at room temp)
3/4 cup sugar
2 1/2 teaspoons vanilla extract
1 tablespoon flour
3 eggs

Carrot Cake

3/4 cup vegetable oil
1 cup granulated sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup flour
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
1 cup grated carrots
1/2 cup flaked coconut
1/2 cup chopped walnuts (more to garnish, optional)

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:

Preheat oven to 350˚F and grease a 9 or 9 1/2 inch springform pan.  (Note:  I lined the bottom of the springform pan with a parchment paper round and then sprayed with cooking spray – slides right off the bottom of the pan to serve.)

Cheesecake:

In large bowl of electric mixer, beat together the cream cheese, sugar, and vanilla until smooth.  Add the flour, eggs and vanilla extract and mix until light and fluffy. Set aside.

Carrot Cake:

In large mixing bowl, stir together the oil, sugar, eggs and vanilla.  In another bowl combine the flour, baking soda, cinnamon.  Combine the dry ingredients with the oil and egg mixture.  Stir in drained pineapple, carrots, coconut and walnuts.

Spread 1 1/2 cups of the  carrot cake batter over bottom of prepared springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter until used completely. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.

Pineapple Cream Cheese Frosting:

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. Frost top of cheesecake.  Garnish with additional finely chopped nuts if desired.  Refrigerate 3 to 4 hours before serving.  Serves 12

*Recipe adapted slightly from cdkitchen

You may also enjoy:
Carrot Sheet Cake
Favorite Cheesecake with Chocolate Ganache
Layered Turtle Cheesecake