1-Getting started: First, preheat your oven to 350°F (175°C) and generously butter a 9-inch springform pan to ensure nothing sticks. This step sets the stage for a flawless bake that combines the best of cheesecake and spiced carrot cake.

2-Prepare the cheesecake mixture: Whisk 2/3 cup granulated sugar and 1 1/2 teaspoons all-purpose flour in a bowl. Add the 2 (8 oz) packages of softened cream cheese and blend until smooth, then mix in 2 large eggs one at a time, ensuring each is well incorporated. Stir in 1 teaspoon vanilla extract with the second egg and gently fold in 1/2 cup sour cream. Tap the bowl on the counter to release any air bubbles and set it aside for now.

3-Now, for the carrot cake mixture: Whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg in a medium bowl. In a separate large bowl, blend 1/2 cup canola oil, 1/4 cup unsweetened applesauce, 2/3 cup granulated sugar, 1/3 cup packed light-brown sugar, 2 large eggs, and 1 teaspoon vanilla extract on low speed. Gradually add the dry ingredients to the wet ones and mix until just combined, then fold in 1 1/3 cups finely grated carrots. Tap the bowl to release air pockets.

4-To assemble: Spread 1 1/2 cups of the carrot cake batter evenly over the bottom of the prepared pan. Spoon one-third of the cheesecake mixture randomly over the carrot cake batter without spreading or swirling it. Add the remaining carrot cake batter over that layer, then drizzle the rest of the cheesecake mixture on top. Bake for 60-65 minutes, and after 40 minutes, loosely tent the pan with aluminum foil to avoid over-browning. The cake is ready when the center is mostly set with a slight jiggle.

5-After baking: Cool the cake in the pan on a wire rack for 1 hour, then cover and refrigerate for at least 6 hours or overnight to let the flavors meld. For the topping, beat 2 oz softened cream cheese and 1 tablespoon softened butter until smooth, then gradually add 1 1/4 cups powdered sugar, 1/4 cup plus 2 tablespoons heavy cream, and 1/2 teaspoon vanilla extract until it’s fluffy and easy to spread. Finally, spread the topping over the chilled cake, pop it in the freezer for 20-30 minutes to firm up, sprinkle with 1/2 cup chopped pecans if desired, remove the springform ring, slice, and serve! This process takes about 45 minutes to prep, 1 hour to cook, and 6 hours to chill, totaling around 7 hours 45 minutes.