Carrot Cake Cheesecake Delight

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract and sour cream, mixing until fully incorporated.

Once the carrot cake layer has cooled, pour the cheesecake mixture over the carrot cake, smoothing the surface.

Bake: Return the pan to the oven and bake for 45-50 minutes, or until the center is set and the cheesecake slightly jiggles when shaken. Let it cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Make the Cream Cheese Frosting:
In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar and beat until fluffy.

Stir in the vanilla extract and a pinch of salt.

Assemble the Cake:
Once the cheesecake has chilled, carefully remove the sides of the springform pan.

Frost the top and edges of the cheesecake with the cream cheese frosting.

Optional Garnish: Decorate with extra chopped walnuts or grated carrots for an added touch.

Serving and Storage Tips: