• Preheat the oven to 350 F.
• Spray an 8-inch round springform pan with baking spray and line the bottom with parchment paper.
• Using a large bowl, beat together the cream cheese and powdered sugar until smooth and combined.
• Next, beat in the eggs, but 1 at a time to make sure that they are well incorporated.
• Beat in the vanilla until combined.
• Set your cheesecake mixture aside while you make the carrot cake batter.
• Using a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
• In a separate bowl combine the brown sugar, sugar, canola oil, vanilla, eggs, and grated carrots. Mix until well combined.
• Gradually whisk in the dry ingredients until well incorporated.

Building the Carrot Cake Cheesecake:

• Pour about ⅔ of the carrot cake batter into the springform pan.
• Next, add half of the cheesecake batter in dollops on top of the carrot cake batter.
• Swirl the cake batter, with the cheesecake mixture.
• Next, add some more carrot cake batter on top of the cheesecake batter and swirl.
• Add remaining cheesecake batter on top and swirl.
• Bake in the oven for 55-65 minutes, or until set but giggles slightly.
• Remove the cheesecake and allow it to cool on the counter for an hour.
• Cover with foil, and chill in the fridge overnight.

Make the Whipped Cream Topping:

• Combine the heavy whipping cream, powdered sugar, and vanilla. Mix with a handheld mixer until stiff peaks form.
• Scoop half of the whipping cream into the piping bag.
• Spread the remaining whipped cream on top of the chilled cake.
• Pipe dollops around the edge and sprinkle with pecan chips and cinnamon.
• Enjoy!