Carrot Cake Cheesecake - cooking recipe

Ingredients

Carrot Cake Layer
1 1/2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup sugar
2/3 cup vegetable oil
2 eggs, lightly beaten
1 cup grated carrot
1 cup drained crushed pineapple
1/4 cup chopped pecans (optional)
Cheesecake Layer
2 (8 ounce) packages cream cheese
2/3 cup sugar
2 eggs
2 teaspoons vanilla extract
1/4 cup whipping cream

Preparation

CARROT CAKE LAYER:
Grease and flour the bottom of a 9 or 10 inch spring form pan. Do NOT grease the sides.
Preheat oven to 300 degrees F.
Sift together flour, baking powder, baking soda, cinnamon and nutmeg.
In a large mixing bowl, beat the sugar, eggs and oil until light and fluffy.
Stir in the grated carrots, pineapple and nuts.
Fold in the dry ingredients by hand.
Stir only until the dry ingredients are incorporated into the batter. Do not over mix.
Pour into prepared pan.
CHEESECAKE LAYER.
Cream together cream cheese and sugar.
Add eggs one at a time,beating well after each addition.
Add vanilla extract.
Finally blend in whipping cream.
Spoon this cheesecake batter slowly and evenly over the carrot cake batter already in the spring form pan.
Bake at 300 degrees F for 1 hour and 15 minutes for a 9 inch pan. A 10 inch pan may require a little less baking time.
When the cheesecake just begins to turn brown at the edges is a good time to take it out of the oven.
Cool on a wire rack for 5 minutes before running a sharp knife all the way around the inside edge of the cake.
Leave on the wire rack until completely cooled, then refrigerate.
Remove from pan and garnish with whipped cream and if desired, candied carrot curls.