Carrot Cake Cheesecake Bars (Printer-Friendly)
Moist carrot base combined with creamy vanilla cheesecake, baked into irresistible dessert bars with warm spices.
# The Ingredients You'll Need:
→ Carrot Cake Base
01 -
1 1/4 cups all-purpose flour, stirred, spooned, and leveled
02 -
1/2 cup granulated sugar
03 -
1/2 cup packed light brown sugar
04 -
3/4 teaspoon baking soda
05 -
1/2 teaspoon baking powder
06 -
1/2 teaspoon salt
07 -
1 teaspoon ground cinnamon
08 -
1/4 teaspoon ground nutmeg
09 -
1/4 teaspoon ground cloves
10 -
1/2 cup canola or vegetable oil
11 -
1/2 cup sour cream or yogurt or applesauce, room temperature
12 -
2 large eggs, room temperature
13 -
1 1/2 teaspoons vanilla extract
14 -
1 1/2 cups shredded carrots (approximately 1/2 pound)
→ Cream Cheese Layer
15 -
16 oz cream cheese (two packages), room temperature
16 -
1/2 cup granulated sugar
17 -
1 teaspoon vanilla extract
18 -
2 large eggs, room temperature
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper and lightly grease.
02 -
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well blended.
03 -
Add oil, sour cream, eggs, and vanilla extract to the dry ingredients and mix until just combined. Set aside.
04 -
Fold in shredded carrots gently to maintain batter texture without overmixing.
05 -
In a separate bowl, beat cream cheese, sugar, vanilla extract, and eggs until smooth and creamy.
06 -
Spread half of the carrot cake batter evenly into the prepared pan. Layer the cream cheese filling on top, smoothing the surface. Dollop the remaining carrot cake batter on top.
07 -
Use a knife to gently swirl the top batter and cream cheese layer to produce a marbled appearance.
08 -
Bake at 350°F (175°C) for 35 to 40 minutes until the center is set and a toothpick inserted comes out clean.
09 -
Allow bars to cool completely on a wire rack. Refrigerate for at least one hour before slicing to ensure optimal texture.
# Extra Tips:
01 -
Best served chilled. Store leftovers covered in the refrigerator for up to one week or freeze individually wrapped for up to two months.