Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars are absolutely heavenly. A cheesecake layer in the middle makes them ultra rich and creamy. Perfect for Easter or anytime you need a Spring dessert.

Prep Time15

Cook Time36

Total Time51

Course: Dessert

Servings:

Equipment

Ingredients

Cheesecake Layer

8 ounces cream cheese softened
½ cup granulated sugar
½ tablespoon all-purpose flour
1 large egg
1½ teaspoons vanilla extract

Carrot Cake Layer

¾ cup unsalted butter softened
¾ cup firmly packed light brown sugar
2/3 cup granulated sugar
1 large egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon allspice
¾ cup lightly packed grated carrot

Instructions

Make cheesecake filling. Using an electric mixer, beat cream cheese until smooth.
Beat in flour and sugar, scraping down the sides of the bowl.
Beat in egg and vanilla. Set aside while you make the carrot cake batter.
Preheat oven to 350 degrees and line an 8-inch square pan with parchment paper.
Use a stand mixer to beat butter, brown sugar, and granulated sugar until light and creamy, about 4 minutes.
Beat in egg, stopping to scrape down the sides of the bowl so everything gets mixed evenly.
In a medium bowl, whisk together flour, cinnamon, ginger, salt, baking powder, baking soda, nutmeg, and allspice.
With mixer on low, gradually beat in flour mixture just until incorporated.
Beat in carrots.
Spread about 2 cakes of the cake batter in the prepared baking pan. Spread cheesecake mixture on top.
Drop the remaining batter on top by spoonfuls.
Bake for about 36 to 38 minutes, or until center jiggles just slightly.
Cool completely in pan and then refrigerate for at least 4 hours before cutting into squares.

Notes

Store bars in an airtight container in the refrigerator for 4 days or freeze for up to 2 months.

Nutrition