Carrot Cake Swirl Cheesecake

To make the swirl, spoonful's of cheesecake and carrot cake are spooned alternately into a pan. The topping is a tangy cream cheese frosting. Walnuts decorate the sides of the cake. This is a perfect cake for spring!

Grease and line a 9 inch springform pan with parchment paper.  Preheat the oven to 325°F (165°C).

In a large bowl, beat cream cheese, sugar, and flour together until smooth.

Mix in sour cream and vanilla extract until incorporated, scraping down the sides of the bowl when needed.

Mix in eggs, one at a time. Set this aside.

Whisk flour, baking powder, baking soda, cinnamon, and nutmeg together in a small bowl.

Combine marmalade, eggs, oil, brown sugar, and vanilla extract in a large bowl, and mix until combined.

Stir in walnuts and carrots, and then stir in the dry ingredients, until just combined.

Pour ⅔ cup of carrot cake batter into the bottom of the springform pan. Spread it out to cover the whole bottom.

Drop large spoonful's of cheesecake and carrot cake batter alternatively into the springform pan, until both batters have been used up. Do not mix or swirl them together.

Cover the outside of springform pan with aluminum foil. Place the springform pan in a crock pot liner bag and tie it around pan. Place the springform pan in a larger pan, and fill the larger pan with water to go halfway up the sides of the springform pan. Bake for 1 hour 30 minutes, or until the center of the cheesecake is slightly jiggly.

Cover, and cool in the refrigerator for at least 6 hours.  Beat cream cheese and sugar together until smooth. Mix in powdered sugar until fully incorporated. Remove cheesecake from it's pan, and place on a cake plate. Spread frosting over the sides and top of the cake

Press chopped walnuts to the sides. Store the cake in the refrigerator until ready to serve.

Leftovers can be stored in the refrigerator for up to 4 days.