1️⃣ Preheat & Prep

• Preheat oven to 325°F (163°C).
• Grease and line a 9-inch springform pan with parchment paper.

2️⃣ Make the Carrot Cake Batter

• In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In another bowl, mix brown sugar, granulated sugar, oil, egg, and vanilla until smooth.
• Fold in grated carrots and walnuts (if using).

3️⃣ Make the Cheesecake Batter

• Beat cream cheese and sugar until smooth.
• Add eggs, one at a time, followed by vanilla and sour cream.

4️⃣ Assemble the Layers

• Pour half of the carrot cake batter into the pan.
• Carefully spoon half of the cheesecake batter over it.
• Repeat with the remaining carrot cake batter and top with the rest of the cheesecake batter.
• Use a knife to lightly swirl the layers.

5️⃣ Bake the Cheesecake

• Place the pan in a water bath (wrap it in foil and set it in a roasting pan with 1 inch of hot water).
• Bake for 50-60 minutes, or until the center is slightly jiggly but set.
• Turn off the oven and let it cool inside with the door slightly open for 30 minutes.
• Chill in the fridge for at least 4 hours (overnight is best!).

6️⃣ Make the Frosting & Serve

• Beat cream cheese and butter until fluffy.
• Add powdered sugar and vanilla, mixing until smooth.
• Spread over the cheesecake and garnish with walnuts if desired.