Ready to dive into the creation of this Carrot Cake Cheesecake? Follow these steps for a dessert that’s sure to impress and delight.

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a large bowl, combine the vegetable oil, granulated sugar, and brown sugar. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the grated carrots, crushed pineapple, and walnuts.
5. Pour half of the carrot cake batter into the prepared pan, spreading it evenly. Set aside the rest of the batter.
6. For the cheesecake layer, beat the cream cheese and sour cream together until smooth. Add the sugar and mix until well combined. Beat in the eggs one at a time, followed by the vanilla extract.
7. Carefully spread the cheesecake batter over the carrot cake layer in the pan. Spoon the remaining carrot cake batter over the cheesecake layer, spreading gently to cover.
8. Bake for 60-70 minutes, or until the cake is set and a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
9. Refrigerate the cake for at least 4 hours, or overnight, before serving. This helps the flavors meld and the texture set perfectly.