Creating Carrot Cake Cheesecake is straightforward if you follow these simple steps:

For the Carrot Cake Layer:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, combine the oil and sugar. Mix until well combined.
4. Add the eggs and vanilla extract to the oil and sugar mixture. Whisk until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the grated carrots and walnuts if using.
7. Pour the carrot cake batter into the prepared springform pan, smoothing the top.

For the Cheesecake Layer:

8. In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy.
9. Add the eggs, one at a time, mixing well after each addition.
10. Stir in the vanilla extract and flour until fully incorporated.
11. Pour the cheesecake batter over the carrot cake layer in the springform pan.
12. Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
13. Turn off the oven and crack the door, allowing the cheesecake to cool slowly for about 30 minutes.
14. Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.