Carrot Cake Cheesecake

Prepare the oven and pan: Position oven racks in the center and lower third of the oven. Fill a roasting pan halfway with water and place on the lower rack. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray. (15 minutes)

Make the cheesecake layer: In a large bowl, beat cream cheese with an electric mixer on high speed until fluffy. Add white sugar and beat on medium-low speed for 2 minutes. Beat in eggs, one at a time, mixing well after each addition. Mix in sour cream and vanilla until smooth. Stir in flour and set aside. (15 minutes)

Make the carrot cake layer: In a separate large bowl, beat brown sugar and oil with an electric mixer on medium speed until smooth. Add egg and beat for 2 minutes. Mix in flour, cinnamon, baking powder, and salt on low speed until just combined. Fold in grated carrots and chopped walnuts. (15 minutes)

Assemble the cake: Spread carrot cake batter evenly into the prepared springform pan. Gently pour cheesecake batter over the carrot cake layer. (5 minutes)

Bake the cake: Place the springform pan into the preheated oven on the center rack (above the roasting pan with water). Bake until the cheesecake is set, approximately 1 hour and 10 minutes. If the top is browning too quickly, cover it loosely with aluminum foil. (1 hour 10 minutes)

Cool the cake: Remove the cake from the oven and place it on a wire rack to cool for 10 minutes. Run a knife around the edge of the pan to loosen the cake. Allow the cake to cool completely to room temperature. (1 hour)

Chill the cake: Refrigerate the cheesecake until completely chilled, preferably overnight or at least for 8 hours. (8 hours)

Make the frosting: In a medium bowl, beat confectioners' sugar, cream cheese, and almond extract with an electric mixer until smooth and creamy. (5 minutes)

Frost and serve: Remove the ring from the springform pan. Spread the frosting evenly over the top of the chilled cheesecake layer. Slice and serve. (10 minutes)