1. Prepare the Oven and Pan:

For the cake: Preheat the oven to 350°F (175°C).

Lightly grease a 9-inch springform pan with nonstick cooking spray.

Line the bottom of the pan with a circle of parchment paper.

Spray the parchment paper with nonstick cooking spray as well.

2. Make the Carrot Cake Batter:

In a large bowl, whisk together the granulated sugar, canola oil, and eggs until well combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and kosher salt.

Add the flour mixture to the egg mixture. Whisk to combine.

Stir in the finely grated carrots and ¾ cup of chopped toasted pecans. Mix well until everything is evenly distributed.

3. Bake the Carrot Cake Layer: Pour the carrot cake batter into the prepared springform pan. Spread it into an even layer.

Bake until the edges of the cake are just set and the top is no longer shiny, about 18 minutes.

Let the cake layer cool in the pan for 30 minutes.

4. Make the Cheesecake Filling:

While the carrot cake layer is cooling, make the cheesecake filling.

Reduce the oven temperature to 325°F (160°C).

In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until no lumps remain, about 2 minutes.

Gradually add the sour cream, granulated sugar, all-purpose flour, and kosher salt.

Beating on medium speed until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Reduce the mixer speed to medium-low. Add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl.

Stir in the vanilla extract. Set the cheesecake filling aside.

5. Assemble the Cheesecake:

Starting at the outer edges, carefully and evenly pour the cheesecake batter over the cooled carrot cake layer. Finishing in the center. This helps to prevent the cheesecake batter from sinking into the cake layer.

6. Bake the Cheesecake:

Place the springform pan on a rimmed baking sheet (this will catch any drips).

Bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes.

7. Cool the Cheesecake: Transfer the pan to a wire rack to cool completely, about 2 hours.

Cover the cooled cheesecake with plastic wrap. Chill for at least 8 hours, or preferably overnight. This allows the cheesecake to set completely and the flavors to meld.

8. Serve:

To serve, run a thin knife or offset spatula along the sides of the pan to loosen the cheesecake.

Carefully remove the sides of the springform pan.

Decorate the top of the cheesecake with the remaining toasted pecans.

Slice and serve. Enjoy!