Irresistible Carrot Cake meets Creamy Cheesecake!

1. Position the oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place on the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray.

2. Make cheesecake: Beat cream cheese in a large bowl with an electric mixer on high speed until fluffy; reduce speed to medium-low. Add white sugar and beat for 2 minutes. Beat in eggs one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth. Stir in flour and set cheesecake batter aside.

3. Make carrot cake: Beat together brown sugar and oil in a separate large bowl with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes; reduce speed to low. Mix in flour, cinnamon, baking powder, and salt until combined. Fold carrots and walnuts into batter.

4. Spread carrot cake batter into the prepared pan; top with cheesecake batter. Place the pan on the center rack above the roasting pan with water.

5. Bake in the preheated oven until cheesecake is set, about 1 hour and 10 minutes, covering the top with aluminum foil if browning too quickly. Allow to cool for 10 minutes.

6. Run a knife around the edge of the pan to loosen cake; cool to room temperature in the pan on a wire rack. Place in the refrigerator for at least 8 hours to overnight.

7. Make frosting: Beat confectioners’ sugar, cream cheese, and almond extract in a medium bowl with an electric mixer until smooth.

8. Remove the ring of the pan. Spread frosting on top of chilled cheesecake layer.

   

Tips

You can add food coloring to the frosting if desired.

You can top the frosting with coconut (with or without food coloring added) or chopped nuts.