Homemade carrot cake and rich cheesecake batters are swirled together to create the ultimate springtime dessert. A topping of sweetened sour cream offers a delightful tang, and the carrot ribbon garnish makes an elegant presentation.
Carrot ribbons or grated carrotsfor garnish (optional)
Preheat oven to 350°F.
Spray a 9 inch spring form pan with flour-based cooking spray. In a large bowl, combine flour, sugar, cinnamon, salt and baking soda. Stir in the oil and melted butter, then add beaten eggs and mix until combined. Add the grated carrots and chopped pecans, stir until combined. Set aside.
In the bowl of an electric mixer fitted with a whisk attachment, beat cream cheese and sugar until smooth. Stir in salt and all-purpose flour. Mix in the vanilla and eggs, beating well between each addition. Add sour cream and mix until thoroughly combined. Set aside.
Pour 2/3 of the carrot cake batter into the prepared pan and smooth with a spatula. Pour in 1/3 of the cheesecake mixture on top of the carrot cake batter. Alternate the remaining carrot cake and cheesecake batters, ending with the cheesecake batter on top. Insert a butter knife into the layered batters and swirl. Place the cheesecake in the oven and bake until center is slightly jiggly, about 1 hour.
Remove from oven and let cool at room temperature 1 hour, then refrigerate at least 4 hours or overnight. Run a knife around inside of spring form pan to loosen the sides of the cake, but do not release from pan.
Just before serving, preheat oven again to 350 degrees. Thoroughly mix sour cream and sugar by hand in a medium bowl, then pour over top cheesecake and smooth with a spatula. Place in the oven and bake for six minutes. Remove the cheesecake from oven and let cool for about 10 minutes. Release the collar from the spring form pan.
Garnish the top of the cheesecake with the chopped pecans and carrot ribbons.