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.