• You'll want to start by preparing the cheesecake since it has to refrigerate for a minimum of 4 hours.
• Preheat your oven to 325 degrees F. Generously grease a 9 inch cake pan with plenty of nonstick spray, then line the bottom with parchment paper or the cheesecake will stick. Be sure to grease the sides of the pan well too.
• In a large bowl, beat the cream cheese until completely smooth and creamy. Add the sugar and mix until combined. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla and sour cream until smooth. Do not overmix. Pour it into the prepared cake pan.
• Place the cake pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the pan.
• Bake for 10 minutes, then reduce the heat to 300°F and continue baking for 1 hour and 15 minutes.
• Turn the oven off and let the cheesecake sit inside for 30 minutes. Slightly open the oven door and let it sit for another 10 minutes.
• Carefully remove the cheesecake from the water bath and run a knife along the sides. Let it cool at room temperature for about 1 hour, then refrigerate for at least 4 hours.

I like to bake the carrot cake once the cheesecake has cooled for a minimum of 4 hours!

• To make the carrot cake: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• In another bowl, whisk together the sugars, eggs, oil, and vanilla until smooth. Stir in the grated carrots and drained pineapple. Fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
• Divide the carrot cake batter evenly between two greased 9 inch cake pans and bake for 27 to 30 minutes. Start checking around the 27 minute mark. Insert a knife or toothpick into the center and if it comes out clean, it’s ready. A few moist crumbs are fine, just make sure there is no wet batter.
• Allow the cakes to cool completely at room temperature. This should take about 45 minutes.

I like to prepare the cream cheese frosting once the carrot cake has completely cooled.

• To make the cream cheese frosting: Beat the butter and cream cheese together until smooth and fully combined. Add the powdered sugar and mix on medium speed for 3 to 4 minutes, then increase to high speed for the final 10 seconds. If the frosting seems too thick, add a small splash of milk, but it should be perfectly smooth as long as the butter and cream cheese are fully softened at room temperature.

How to Assemble:

• Place one carrot cake layer on your cake stand or serving plate. Make sure it is centered. Place the chilled cheesecake directly on top of the bottom carrot cake layer. Center it gently and press down slightly so it sits flat.
• Place the second carrot cake layer on top of the cheesecake. Make sure it is aligned evenly so the sides are straight.
• Frost the top and sides generously with cream cheese frosting and top with chopped walnuts or pecans, if desired. Enjoy!