Easter Carrot Cake Cheesecake

Reduce the mixer to medium-low speed and add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla. Set aside.
5
Starting at the outer edges, carefully and evenly pour the cheesecake batter over the carrot cake, finishing in the center.
6
Place the pan on a rimmed baking sheet and bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely, about 2 hours. Cover and chill for at least 8 hours.
7
To serve, run a knife along the sides of the pan to loosen. Remove the sides of the springform pan. Decorate the top of the cheesecake with pecans. Slice and serve.