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Instructions

1. Preheat the oven to 350°F and spray a 9-inch springform pan with baking spray. Set aside.
2. In a large bowl beat together the cream cheese and powdered sugar until smooth. Add the eggs 1 at a time until fully combined. Add in the vanilla and beat until just barely fully combined. Set aside.
3. In a large bowl whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Side aside.
4. In another large bowl whisk together the brown sugar, granulated sugar, vegetable oil, vanilla, eggs and carrots. Add in the dry ingredients and mix until combined.
5. Pour 2/3 Of the carrot cake batter into the bottom of the prepared springform pan and smooth. Add ½ of the cheesecake batter on top, followed by the remaining carrot cake batter and finally the last half of the cheesecake batter, smoothing each layer as necessary. .
6. Bake for 45-50 minutes, until the cheesecake is just set in the center and only jiggles slightly. If the top of the cheesecake is browning too much you can place a layer of foil over the top to prevent it from browning too much, just be sure the foil doesn’t touch the cheesecake.
7. Remove the cheesecake from the oven and let cool on a cooling rack for at least an hour. Cover with foil and chill in the fridge overnight, or at least for 6 hours.