Carrot Cake Cheesecake Bars (Recipe for Printing)
These carrot cake cheesecake bars blend spiced carrot cake with vanilla cheesecake for a crowd-pleasing spring treat. Creamy, moist, and perfect for Easter or April events. Save & click.
# What You Need:
→ Carrot Cake Layer
01 -
1 1/4 cups all-purpose flour
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 oil
11 -
1/2 cup sour cream, at room temperature
12 -
2 large eggs, at room temperature
13 -
1 1/2 teaspoons vanilla extract
14 -
1 1/2 cups shredded carrots (about 1/2 pound)
→ Cheesecake Layer
15 -
16 ounces cream cheese, at room temperature
16 -
1/2 cup granulated sugar
17 -
1 teaspoon vanilla extract
18 -
2 large eggs, at room temperature
# How to Make It:
01 -
Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish with nonstick spray or line with parchment paper, leaving an overhang for easy removal.
02 -
In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly blended.
03 -
In a separate bowl, whisk together oil, sour cream, eggs, and vanilla extract until fully incorporated.
04 -
Add wet ingredients into the dry ingredient mixture and stir gently until almost combined. Fold in the shredded carrots, being careful not to over-mix the batter.
05 -
In a large bowl, beat cream cheese, granulated sugar, and vanilla extract with an electric mixer until smooth. Add eggs one at a time, blending thoroughly after each addition.
06 -
Spread half of the carrot cake batter in the prepared baking dish. Spoon dollops of cheesecake mixture over the batter. Add spoonfuls of the remaining carrot cake batter on top, then gently swirl batters together with a knife to create a marbled effect without overmixing.
07 -
Bake on the center rack at 350°F for 35 to 40 minutes, or until a toothpick inserted into the center emerges clean or with a few moist crumbs attached.
08 -
Let bars cool completely in the pan on a wire rack. Cover and refrigerate for at least 2 hours. Slice and serve chilled. Store leftovers covered in the refrigerator for up to 1 week.
# Extra Tips:
01 -
For best visual results, peel carrots before grating to prevent green specks from appearing in the baked bars.