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Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars are a delightful blend of spiced carrot cake and creamy vanilla bean cheesecake, perfect for Spring and special occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 bars
Calories 263 kcal

Equipment

  • mixing bowl
  • 9x13 pan
  • hand held mixer
  • paddle attachment

Ingredients
  

For the carrot cake

  • 1 ⅓ cups all purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup oil canola or vegetable
  • ⅔ cup granulated sugar
  • ⅔ cup brown sugar packed, light or dark
  • ¼ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 2 large eggs room temperature
  • 1 ½ cups peeled and grated carrots grated on small holes on box grater

For the cheesecake

  • 2 packages full-fat cream cheese softened to room temperature
  • 2 tablespoon sour cream room temperature
  • ⅔ cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla bean paste or vanilla extract if you don't have paste

Instructions
 

Instructions

  • Preheat the oven to 350°F. Line a 9x13 pan with parchment paper. Set aside.
  • Make the carrot cake batter: In a mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In another bowl, whisk together the oil, white sugar, brown sugar, applesauce, vanilla and eggs.
  • Add the wet into dry, fold until almost all combined.
  • Stir in the carrots. Do not over mix. Set aside.
  • Make the cheesecake: beat the cream cheese and sour cream for 1-2 min, using a hand held mixer or stand mixer with the paddle attachment. Then add sugar and vanilla, mix again.
  • Then add eggs 1 at a time on medium low speed.
  • Pour half of the carrot cake batter into the prepared pan and spread evenly. It will seem like a thin layer, it's OK.
  • Dollop all of the cheesecake over the carrot cake.
  • Then spoon dollops of the remaining carrot cake batter over the cheesecake.
  • Swirl with a butter knife to get those big gorgeous swirls. Don't over do it though. Less is more!
  • Bake for 35-40 minutes.
  • Allow to cool completely at room temperature. Chill in the fridge for at least 3 hours or overnight.
  • Cut into squares, cleaning knife in between cuts and enjoy!

Notes

Storage: 4-5 days in the fridge, and 2-3 months in the freezer. If you want your bars to look flat on top, layer the ingredients by: half the carrot cake, half of the cheesecake, remaining carrot cake, and then the remaining cheesecake on top and skip the swirling.

Nutrition

Serving: 1barCalories: 263kcalCarbohydrates: 36gProtein: 3gFat: 12gMonounsaturated Fat: 7gSodium: 174mgFiber: 2gSugar: 27gIron: 1mg
Keyword bars, Carrot Cake Cheesecake Bars, dessert, special occasions, spring treats
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