You are here: Home » Recipes » Cheesecake Factory Carrot Cake Cheesecake Copycat Cheesecake Factory Carrot Cake Cheesecake Copycat Recipe by Mary Weinberg Yield Make this famed Cheesecake Factory's recipe from home and it'll be a certain hit. Mary Weinberg PrintEmail Ingredients Cheesecake16 ounces cream cheese3/4 cup granulated sugar1 tablespoon flour3 eggs1 teaspoon vanilla Carrot Cake3/4 cup vegetable oil1 cup granulated sugar2 eggs1 teaspoon vanilla1 cup flour1 teaspoon baking soda1 teaspoon cinnamon1 pinch salt1 can crushed pineapple (8.5 oz.) well drained, juice reserved1 cup grated carrots1/2 cup flaked coconut1/2 cup chopped walnuts Pineapple Cream Cheese Frosting2 ounces cream cheese, softened 1 tablespoon butter, softened1 3/4 cups powdered sugar, sifted1/2 teaspoon vanilla1 tablespoon reserved pineapple juice dash salt Instructions Grease a 9 or 9 1/2 inch springform pan. Set aside. For cheesecake: in the bowl of an electric mixer, beat together cream cheese and sugar until smooth. Beat in flour, eggs and vanilla until smooth. Set aside. For carrot cake: in a large bowl, combine oil, sugar, eggs and vanilla, blending thoroughly. Stir in flour, baking soda, cinnamon and salt; mix well. Stir in drained pineapple, carrots, coconut and walnuts. Spread 1 1/2 cups carrot cake batter over the bottom of prepared pan. Drop large spoonfuls of cream cheese batter over carrot cake batter. Top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. (Do not marble with the knife.) Bake in preheated 350F oven 60 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. In the bowl of an electric mixer, combine ingredients for pineapple cream cheese frosting. Beat until smooth and of spreading consistency. Frost top of cold cheesecake. Refrigerate 3 to 4 hours before serving. This recipe originally appeared as Carrot Cake Cheesecake and the Cheesecake Factory on siftingfocus.com.