Copycat Carrot Cake Cheesecake from The Cheesecake Factory 😋

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia provides sweetness with fewer calories

pecans

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts are often less expensive and provide a similar texture

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and calories while adding creaminess

Preheat the oven to 350°F.

In a large bowl, beat together 16 oz of cream cheese and 3/4 cup of granulated sugar until smooth.

Add 1 tbsp of flour, 3 eggs, and 2 tsp of vanilla to the cream cheese mixture and beat until smooth. Set aside.

For the carrot cake part, in a large bowl, combine 3/4 cup of vegetable oil, 1 cup of sugar, 2 eggs, and 1 tsp of vanilla and blend thoroughly.

Stir in 1 cup of flour, 1 tsp of baking soda, 1 tsp of cinnamon, and 1 dash of salt into the carrot cake mixture and mix well.

Stir in 1 8.5 oz can of drained crushed pineapple, 1 cup of grated carrot, 1/2 cup of flake coconut, and 1/2 cup of chopped walnuts using a spatula.

Spread about half of the carrot cake batter into a greased 9 or 9.5-inch springform pan.

Drop large spoonfuls of the cream cheese batter on top of the carrot cake batter.

Top with the remaining carrot cake batter and then add the remaining cheesecake batter, spreading it evenly without swirling.

Bake at 350°F for about 50 to 65 minutes, until there is only a slight jiggle in the center.

Let the cheesecake cool to room temperature, then refrigerate it covered with foil overnight.

For the frosting, in a bowl, combine 2 oz of softened cream cheese, 1 tbsp of softened butter, 1 3/4 cup of powdered sugar, 1/2 tsp of vanilla, 1 tbsp of pineapple juice, and a dash of salt.

Beat the frosting ingredients until smooth and spreadable, about 2 to 3 minutes.

Frost the top of the cheesecake and refrigerate for at least 3 to 4 more hours before serving.

To slice the cheesecake, dip a knife in hot water, wipe it clean, and cut the cheesecake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens