Carrot Cake Cheesecake Recipe

Crust

Carrot Cake Layer

Cream Cheesecake Layer

Topping

Mix graham cracker crumbs and brown sugar and then mix in the melted butter. Put into the bottom of a large springform pan.

Shake the crumbs around to spread them out and then press them down with a flat object.

Crack three eggs and beat well. Divide into two bowls. Using 1/2 the eggs for the Carrot Cake Layer and 1/2 for the Cream Cheese Layer.

Mix vegetable oil and one half of the eggs together.
Mix dry ingredients together. Mix dry ingredients with the wet ingredients.
Beat in the carrots and walnuts. Mix in the raisins and liqueur

Pour into the springform pan and shake it around. Spread evenly with a spatula. Set aside.
Beat together the cream cheese and sweetened condensed milk. Add the second half of the eggs, salt and lemon juice and beat until smooth. Pour over the carrot cake layer.
Bake for 50 minutes. Make sure the center of the cheesecake layer is done. If so, turn off the heat and open the oven door for 30 minutes.
Remove cheesecake and let cool on a rack for an hour or so.
Refrigerate cheesecake.
Sprinkle toasted hazelnut crumbs evenly around the top of the cake using your thumb and two adjacent fingers in a repeated imitation of pinching salt.