Carrot Cheesecake

Lynnsrecipes's picture

Sep. 16, 2013

Lynn demonstrates how to make a Carrot Cheesecake, kind of like the Cheesecake Factory. Three different layers make this cheesecake a really delicious dessert.


For the cheesecake
Cream cheese 16 Ounce (room temperature)
Granulated sugar 3/4 Cup (12 tbs)
Flour 1 Tablespoon
Eggs 3 (room temperature)
Vanilla extract 1 Teaspoon
For the carrot cake
Vegetable oil 3/4 Cup (12 tbs)
Granulated sugar 1 Cup (16 tbs)
Eggs 2 (room temperature)
All purpose flour 1 Cup (16 tbs)
Baking soda 1 Teaspoon
Ground cinnamon 1 Teaspoon
Salt 1 Pinch
Canned crushed pineapple 8 1/2 Ounce , drained (reserve the juice)
Carrots 1 Cup (16 tbs) , grated
Flaked coconut 1/2 Cup (8 tbs)
Walnuts 1/2 Cup (8 tbs)
For pineapple cream cheese frosting
Cream cheese 2 Ounce (room temperature)
Butter 1 Tablespoon , softened
Powdered sugar 1 3/4 Cup (28 tbs) , sifted
Vanilla extract 1/2 Teaspoon
Pineapple juice 1 Tablespoon (reserved from drained pineapple)
Cooking spray 2 Dash



1. Preheat oven to 350°. Grease a 9" spring form pan with cooking spray and set aside.


2. For the Cheesecake – In a large bowl, beat together cream cheese and sugar until smooth.

3. Add in flour, eggs and vanilla until smooth. Set aside.

4. For the Carrot Cake – In a large bowl, beat the oil, sugar, eggs and vanilla until well blended.

5. Using a spoon stir in the flour, baking soda, cinnamon and salt. Mix well. Stir in pineapple, carrots, coconut and walnuts.

6. Spread 1-1/2 cups carrot cake batter over the bottom of the prepared pan. Drop large spoonfuls of cream cheese batter over the carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with the remaining cream cheese batter, spreading evenly with a knife.

7. Bake in the oven for 50-65 minutes, or until the cake is set and cooked through.

8. Cool to room temperature and then refrigerate. When the cake is cold, prepare the frosting.

9. For the frosting – Combine together cream cheese, butter, powdered sugar, vanilla, pineapple juice and salt. Beat until smooth and of spreading consistency.


10. Spread the frosting over the cheesecake and refrigerate 3-4 hours.


11. Slice the cake and serve for dessert.

Recipe Summary

Difficulty Level: Medium
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 606Calories from Fat 321

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 310 mg12.92%

Total Carbohydrates 64 g21.3%

Dietary Fiber 1 g4%

Sugars 52 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet