BEST CARROT CAKE CHEESECAKE

INGREDIENTS:

Cheesecake Batter
2 packages (8 oz each) cream cheese, softened¾ cup sugar1 tablespoon all-purpose flour2 eggs1 teaspoon vanilla extract1 teaspoon cinnamon

Carrot Cake Batter
1¼ cups all-purpose flour1¼ teaspoons baking soda¼ teaspoon cinnamon¼ teaspoon salt⅛ teaspoon freshly grated nutmeg1¼ cups sugar2 eggs⅓ cup vegetable oil1 teaspoon vanilla extract½ cup well-drained crushed pineapple½ cup sweetened coconut½ cup pecans, toasted and chopped1 cup shredded carrots

Icing
4 oz cream cheese, softened2 teaspoons unsalted butter, softened1 teaspoon vanilla extract2½ cups powdered sugar

For Topping
toasted coconut toasted,
chopped pecans

INSTRUCTIONS:

Preheat the oven to 350ºF. Grease a 9” springform pan and set aside. (If your springform pan is likely to leak, wrap the outside of the pan in foil.)In a mixer with the paddle attachment, beat the cream cheese, sugar and flour on medium speed until smooth, about 3 minutes …