Print

Best Carrot Cake Cheesecake Factory Copycat Recipe with Walnut Praline Topping

carrot cake cheesecake - featured image
Print Recipe

A rich and velvety carrot cake cheesecake inspired by the Cheesecake Factory, featuring a moist spiced carrot cake layer, creamy cheesecake, and a crunchy walnut praline topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 24 oz (680 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 3 medium carrots, peeled and shredded)
  • 1/2 cup chopped walnuts
  • 1/2 cup chopped walnuts (for praline topping)
  • 1/2 cup brown sugar, packed
  • 2 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2-3 minutes. Gradually add sugar and beat until combined. Add eggs one at a time, mixing well after each. Blend in vanilla extract and sour cream until silky. Avoid overmixing.
  3. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In a separate bowl, mix sugar, oil, eggs, and vanilla until smooth. Gradually fold dry ingredients into wet until just combined. Stir in grated carrots and chopped walnuts.
  4. Pour half of the cheesecake batter over the cooled crust, smoothing the surface. Spoon carrot cake batter evenly over cheesecake layer, then pour remaining cheesecake batter on top. Smooth the top with a spatula.
  5. Place springform pan on a baking sheet. Bake at 325°F (163°C) for 60-70 minutes until edges are set and center jiggles slightly. Avoid opening oven door during first 45 minutes.
  6. Turn off oven and leave cheesecake inside with door slightly ajar for 30 minutes. Remove and cool completely on a wire rack.
  7. In a small saucepan over medium heat, melt butter. Stir in brown sugar, cream, and salt until smooth. Bring to a gentle boil and cook 2-3 minutes until thickened. Remove from heat and stir in chopped walnuts. Let cool slightly to thicken.
  8. Once cheesecake is completely cooled, spread walnut praline topping evenly on top. Chill in refrigerator for at least 4 hours or overnight.
  9. Release springform sides, slice with a warm knife (wipe between cuts), and serve.

Notes

Use room temperature ingredients for smooth batter. Avoid overmixing cheesecake batter to prevent cracks. Baking on a sheet pan with oven door cracked after baking helps prevent cracks without a water bath. Line pan bottom with parchment paper for easier release. Grate carrots finely for even baking. Chilling overnight improves texture and flavor. Walnut praline topping should be stirred constantly to avoid burning.

Nutrition

Keywords: carrot cake cheesecake, cheesecake factory copycat, walnut praline topping, carrot cake dessert, layered cheesecake, homemade cheesecake

Find it online: https://twinkletaste.com/best-carrot-cake-cheesecake-factory-copycat-recipe-with-walnut-praline-topping-easy-and-homemade/