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Creamy Copycat Carrot Cake Cheesecake Factory Style Recipe Easy and Perfect

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A creamy, flavorful carrot cake cheesecake inspired by the Cheesecake Factory, combining rich cheesecake with moist, spiced carrot cake and a classic cream cheese frosting.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 6 tablespoons unsalted butter, melted (85g)
  • 2 tablespoons brown sugar (optional)
  • 24 oz cream cheese, softened (680g)
  • ½ cup sour cream (120ml)
  • 1 cup granulated sugar (200g)
  • ¼ cup brown sugar (50g)
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ½ cups grated carrots (about 150g), packed
  • ½ cup chopped walnuts or pecans (optional)
  • 2 tablespoons all-purpose flour
  • 8 oz cream cheese, softened (225g) (for frosting)
  • 4 tablespoons unsalted butter, softened (55g) (for frosting)
  • 1 ½ cups powdered sugar, sifted (180g) (for frosting)
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons milk (to thin frosting if needed)

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar (if using). Mix well and press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  2. In a large bowl, beat softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down sides occasionally.
  3. Add granulated sugar and brown sugar to cream cheese and beat until fully incorporated and smooth.
  4. Mix in sour cream and vanilla extract until combined.
  5. Add eggs one at a time, beating on low speed after each addition just until combined. Avoid overmixing.
  6. Sprinkle in flour, ground cinnamon, and ground nutmeg. Mix gently until combined.
  7. Fold in grated carrots and chopped nuts (if using) with a rubber spatula, distributing evenly without overmixing.
  8. Pour filling over cooled crust and smooth the top. Bake at 325°F (163°C) for 50-60 minutes, until edges are set but center jiggles slightly.
  9. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour to prevent cracking.
  10. Remove from oven and chill in refrigerator for at least 4 hours or overnight.
  11. For frosting, beat softened cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract. Add milk as needed to reach spreadable consistency.
  12. Once cheesecake is chilled, spread frosting evenly on top. Optionally, sprinkle extra chopped nuts or cinnamon.

Notes

Use room temperature ingredients for smooth batter. Avoid overmixing after adding eggs to prevent cracks. Grate carrots finely for best texture. Chill cheesecake thoroughly for creamy texture. Optional water bath can help prevent cracks. Can substitute almond flour for gluten-free version and use dairy-free substitutes for vegan adaptation.

Nutrition

Keywords: carrot cake cheesecake, copycat cheesecake factory, creamy cheesecake, carrot cake dessert, easy cheesecake recipe, spiced carrot cake, cream cheese frosting

Find it online: https://lucydishes.com/creamy-copycat-carrot-cake-cheesecake-factory-style-recipe-easy-and-perfect/