Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan lightly with butter or non-stick spray, and line the bottom with parchment paper.

In a large mixing bowl, beat together the cream cheese and sugar using an electric mixer until smooth and creamy. Add in the eggs one at a time, mixing well after each addition, and include the vanilla extract.

In a separate bowl, whisk together the flour, cinnamon, and nutmeg. Fold in the grated carrots until well combined.

Gently fold the carrot cake mixture into the cream cheese batter until combined.

Dollop spoonfuls of each batter into the prepared springform pan, alternating between the two batters for a marbled effect.

Bake for 50-60 minutes, tenting the top with aluminum foil halfway through to prevent over-browning.

After baking, turn off the oven and crack the door open to cool for about 1 hour before refrigerating for at least 4 hours.

Before serving, prepare the cream cheese frosting if needed, and generously spread it over the chilled cheesecake. Top with chopped pecans.