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!
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