Carrot Cake Cheesecake

• Cheesecake
• 16 ounces cream cheese, room temperature
• 3/4 cup sugar
• 1 tablespoon flour
• 3 large eggs
• 2 teaspoons vanilla extract
• Carrot Cake
• 1 (15 1/4 ounce) box store bought carrot cake mix
• 2/3 cup vegetable oil
• 3 eggs
• Cream Cheese Glaze
• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners' sugar
• 3 -4 tablespoons milk
• Topping
• 1/2 cup walnuts, chopped
• 1 large carrot, peeled into ribbons

1. Cheesecake:
2. Preheat oven to 350 degrees. Grease a 9 inch springform pan.
3. Using a hand mixer beat cream cheese, sugar and flour until light and fluffy. Add eggs one at a time. Add vanilla and mix.
4. Pour the carrot cake batter in the bottom of the pan. Pour the cream cheese mixture in the middle of the pan Place in oven and bake for 55-60 minutes until set.
5. Cool at room temperature before placing in the fridge for at least 4 hours.
6. Pour glaze over cake.
7. Top with chopped walnuts and shaved carrots before serving.
8. Carrot Cake:
9. Using a hand mixer beat ingredients with 1/2 cup of water on medium high for 2 minutes.
10. Cream Cheese Glaze:
11. Beat ingredients in a bowl using a hand mixer. Add more milk if necessary for desired consistency.

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Taken from www.food.com/recipe/carrot-cake-cheesecake-535294 (may not work)