Creating a Carrot Cake Cheesecake is a rewarding process. Follow these steps to ensure success:

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

2. Prepare Carrot Cake Batter:
– In a large bowl, mix together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
– In another bowl, whisk together the oil, eggs, grated carrots, and crushed pineapple until combined.
– Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
– Fold in the chopped walnuts or pecans if desired.

3. Bake Carrot Cake Layer:
– Pour the carrot cake batter into the prepared springform pan.
– Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
– Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

4. Prepare Cheesecake Batter:
– In a large mixing bowl, beat the softened cream cheese until smooth.
– Gradually add the sugar and vanilla extract, mixing until well combined.
– Add the eggs one at a time, beating well after each addition.
– Finally, mix in the sour cream until smooth.

5. Assemble the Cheesecake:
– Once the carrot cake layer is completely cooled, pour the cheesecake batter over the top of the carrot cake layer in the springform pan.

6. Bake Cheesecake Layer:
– Bake for an additional 30-35 minutes or until the center is set but still slightly jiggly.
– Turn off the oven and leave the cheesecake inside for 1 hour to slowly cool.

7. Chill:
– Remove the cheesecake from the oven and let it cool to room temperature.
– Refrigerate for at least 2 hours, or overnight for the best results.

8. Prepare the Topping:
– When ready to serve, spread the whipped cream over the top of the cheesecake.
– Sprinkle with chopped walnuts or pecans and a dusting of ground cinnamon.