Quick Easy Carrot Cake Cheesecake (Print Version)

# Ingredients:

→ Carrot Cake Layer

01 - 1 ¼ cups all-purpose flour
02 - 1 tsp baking soda
03 - 1 tsp cinnamon
04 - ¼ tsp ground nutmeg
05 - Pinch of salt
06 - ¾ cup vegetable oil
07 - ½ cup granulated sugar
08 - ½ cup brown sugar
09 - 2 large eggs, room temperature
10 - 1 tsp vanilla extract
11 - 1 ½ cups carrots, peeled and finely grated
12 - 4 oz canned crushed pineapple, well drained
13 - ½ cup toasted walnuts, chopped

→ Cheesecake Layer

14 - 16 oz cream cheese, softened
15 - ⅔ cup granulated sugar
16 - 1 tbsp all-purpose flour
17 - 3 large eggs, room temperature
18 - 1 ½ tsp vanilla extract

→ Cream Cheese Frosting

19 - 2 oz cream cheese, softened
20 - 2 tbsp unsalted butter, softened
21 - 1 tsp vanilla extract
22 - 1 tsp reserved pineapple juice
23 - 1 ⅔ cups powdered sugar
24 - Pinch of salt

# Instructions:

01 - Preheat the oven to 350ºF. Grease a 9-inch springform pan with non-stick cooking spray. Set aside.
02 - In a large mixing bowl, mix together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
03 - In a separate bowl, whisk together vegetable oil, sugar, brown sugar, eggs, and vanilla extract until combined. Pour this mixture into the dry ingredients. Stir using a rubber spatula just until combined.
04 - Gently fold in grated carrots, crushed pineapple, and walnuts. Don’t overmix. Set aside.
05 - Place softened cream cheese in a large mixing bowl. In another bowl, whisk together sugar and flour. Add this to the cream cheese and whisk until smooth. Pour in the vanilla extract and eggs, one at a time, whisking after each addition until smooth.
06 - Pour ⅔ of the carrot cake batter into the prepared springform pan and spread it evenly. Spoon about ⅓ of the cream cheese mixture in the center, don’t spread it. Spoon the remaining carrot cake batter. Then, completely cover with the remaining ⅔ of the cream cheese mixture.
07 - Bake in the preheated oven for 60-65 minutes or until mostly set, but the center is slightly jiggling. Remove from the oven and let cool for at least 1 hour. Then, refrigerate overnight so it can set completely.
08 - When the cake is cooled, beat together softened cream cheese, butter, vanilla extract, reserved pineapple juice, powdered sugar, and salt until smooth. Spread evenly over the cheesecake and refrigerate until ready to serve.
09 - Remove the cake from the pan, slice, and enjoy.

# Notes:

01 - Ensure the pineapple is well-drained to prevent excess moisture in the cake.

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