Ingredients:

⅓ cup sour cream
⅓ cup heavy whipping cream
7 teaspoons vanilla extract
⅔ cup sugar

1 cup sugar
1 cup light brown sugar
4 packages cream cheese
1 teaspoon baking powder
1 teaspoon baking soda
6 large eggs
1 teaspoon table salt
1 Tablespoon ground cinnamon
2 cups all-purpose flour
1 cup vegetable oil
3 cups carrots
½ cup canned crushed pineapples
2 ¼ cup walnuts
½ cup butter
2 ½ cups powdered sugar
9-inch springform pan
9-inch cake pans
mixing bowls
stand mixer
cooling rack
food coloring

How to make Carrot Cake Cheesecake:

STEP ONE: First, fill 9×13-inch pan half full with water, place it on the lowest oven rack, and preheat the oven to 325 degrees F. Spray a 9-inch springform pan with cooking spray and set it aside.

STEP TWO: Next, make the cheesecake layer. Bake for 40-45 minutes and then let it cool completely before freezing for at least 4 hours.

STEP THREE: Now preheat the oven to 325 degrees F in preparation for baking the carrot cake. Spray two 9-inch round cake pans and set them aside while you make the carrot cake.

STEP FOUR: Bake for 40-45 minutes. Let the cake cool before removing it from the pans.

STEP FIVE: Make the cream cheese icing. Be sure not to overmix.

STEP SIX: Finally, assemble the layers and then ice the cake with the remaining icing and garnish with walnuts before serving.