Carrot Cake Cheesecake Bars Recipe

These Carrot Cake Cheesecake Bars combine the moist, spiced goodness of carrot cake with a rich, creamy cheesecake layer. They make for a delightful dessert that’s perfect for spring gatherings, holidays, or any time you crave a sweet treat!

Instructions

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal later.

2. Prepare the Carrot Cake Layer:

• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
• In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until combined. Add the eggs one at a time, mixing well after each addition.
• Stir in the grated carrots, crushed pineapple, nuts (if using), and vanilla extract. Gradually fold in the dry ingredients until just combined. Be careful not to overmix.

3. Bake the Carrot Cake Layer:

• Pour the carrot cake batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly.

4. Prepare the Cheesecake Layer:

• In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well combined.
• Add the eggs, one at a time, beating well after each addition. Finally, stir in the sour cream or Greek yogurt until smooth.

5. Assemble the Bars:

• Pour the cheesecake batter over the baked carrot cake layer, spreading it evenly.
• Use a knife or spatula to gently swirl the two layers together for a marbled effect if desired.

6. Bake Again:

• Return the pan to the oven and bake for an additional 30-35 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
• Turn off the oven and let the bars cool in the oven with the door slightly ajar for about an hour to prevent cracking.

7. Chill and Slice:

• Once cooled, refrigerate the bars for at least 4 hours, or preferably overnight, to set completely.
• Once chilled, lift the bars out of the pan using the parchment overhang and cut into squares or rectangles.

Serving Suggestions

• Toppings: Serve these bars plain or top with a dollop of whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped nuts.
• Garnish: Fresh mint leaves or a sprinkle of cinnamon can add a nice touch.

Storage Instructions

• Store any leftovers in an airtight container in the refrigerator for up to a week. These bars also freeze well; just wrap them tightly in plastic wrap and then foil, and they can be frozen for up to 3 months. Thaw in the refrigerator before serving.

Conclusion

These Carrot Cake Cheesecake Bars are a delightful combination of flavors and textures, making them a fantastic dessert for any occasion. Enjoy the rich creaminess of cheesecake alongside the spiced goodness of carrot cake, all in one delicious bite!

Yield: 16

Carrot Cake Cheesecake Bars Recipe

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These Carrot Cake Cheesecake Bars combine the moist, spiced goodness of carrot cake with a rich, creamy cheesecake layer. They make for a delightful dessert that's perfect for spring gatherings, holidays, or any time you crave a sweet treat!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• For the Carrot Cake Layer:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots (about 2-3 medium carrots)
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts or pecans (optional)
• For the Cheesecake Layer:
• 16 oz (2 packages) cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup sour cream

Instructions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
   
2. Make the Carrot Cake Layer:
   In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
   In another bowl, mix the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and nuts (if using).
   
3. Prepare the Cheesecake Layer:
   In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
   
4. Assemble the Bars:
   Pour the carrot cake batter into the prepared baking pan and spread it evenly.
   Carefully pour the cheesecake mixture over the carrot cake layer, spreading it gently to cover.
   
5. Bake:
   Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and the edges are slightly golden. The center may still have a slight jiggle, which will set as it cools.
   
6. Cool and Slice:
   Allow the bars to cool in the pan at room temperature for about 1 hour. Then, refrigerate for at least 2 hours or until fully chilled.
   Once chilled, lift the bars out of the pan using the parchment paper (if used) and slice into squares or rectangles.
   
7. Serve:
   Serve chilled or at room temperature. Optional: top with whipped cream, caramel sauce, or additional chopped nuts before serving.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Add-ins: Feel free to add raisins or shredded coconut to the carrot cake layer for extra texture and flavor.

Serving Suggestion: These bars are delicious on their own but can also be served with a scoop of vanilla ice cream for an indulgent treat.