Why Make This Recipe
Carrot Cake Cheesecake Bars are a delightful dessert that combines the flavors of a classic carrot cake with the creamy richness of cheesecake. These bars are perfect for any occasion, whether it’s a family gathering, a potluck, or just a treat for yourself. They have a moist texture, warm spices, and a delicious cheesecake layer that melts in your mouth. Plus, they are easy to make and can be served chilled, making them a refreshing choice for dessert.
How to Make Carrot Cake Cheesecake Bars
Ingredients:
- 1 ¼ cups all-purpose flour (stir, spoon & level)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup oil (canola or vegetable)
- ½ cup sour cream (or yogurt or applesauce, room temperature)
- 2 large eggs (room temperature)
- 1 ½ tsp vanilla extract
- 1 ½ cups shredded carrots (about ½ lb carrots)
- 16 oz cream cheese (room temperature, two packages)
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs (room temperature)
Directions:
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with cooking spray or line with parchment paper, leaving a couple of inches overhang for easy lifting.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a separate bowl, whisk together the oil, sour cream, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix until almost combined.
- Fold the shredded carrots into the cake batter gently. Do not over-mix. Set aside.
- In a large bowl, beat together the cream cheese, sugar, and vanilla with an electric hand mixer until smooth. Add the eggs one at a time and blend well.
- Spread half of the carrot cake batter into the prepared pan. Spoon dollops of cheesecake batter on top. Then spoon dollops of the remaining carrot cake batter into the pan. Use a knife to swirl the batters together gently. Less is more when it comes to marbling.
- Bake at 350˚F for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool on a wire rack, then cover and refrigerate. Store leftovers covered in the refrigerator for up to one week. It’s best served chilled.
How to Serve Carrot Cake Cheesecake Bars
Serve these scrumptious bars chilled, straight from the refrigerator. You can cut them into squares and garnish with a sprinkle of cinnamon, or even add a dollop of whipped cream for a richer experience. They make a delightful dessert for both family meals and special occasions.
How to Store Carrot Cake Cheesecake Bars
To store the bars, cover them tightly and keep them in the refrigerator. They can last for up to a week when properly stored. Make sure to enjoy them chilled for the best flavor!
Tips to Make Carrot Cake Cheesecake Bars
- Use fresh shredded carrots for better texture and flavor.
- Make sure all your ingredients, especially the cream cheese, are at room temperature before mixing. This helps in achieving a smooth batter.
- Don’t over-mix the batter to keep the bars light and fluffy.
- For an extra spice kick, consider adding chopped nuts like walnuts or pecans into the carrot cake batter.
Variation
You can experiment with different spices or add-ins, such as raisins or pineapple, to customize the flavor of your carrot cake cheesecake bars. For a nutty flavor, try adding chopped nuts into the batter.
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can replace all-purpose flour with whole wheat flour if you prefer. Just keep in mind that it might change the texture slightly.
2. Can I freeze the carrot cake cheesecake bars?
Yes, you can freeze the bars. Wrap them tightly in plastic wrap and then in aluminum foil before placing them in an airtight container. They can last up to three months in the freezer.
3. I don’t have sour cream. What can I use instead?
You can substitute sour cream with plain yogurt or unsweetened applesauce for a lighter option. Both work well in this recipe.
Carrot Cake Cheesecake Bars
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish with cooking spray or line with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a separate bowl, whisk together the oil, sour cream, eggs, and vanilla. Add the wet ingredients to the dry ingredients and mix until almost combined.
- Fold the shredded carrots into the cake batter gently. Do not over-mix. Set aside.
- In a large bowl, beat together the cream cheese, sugar, and vanilla with an electric hand mixer until smooth. Add the eggs one at a time and blend well.
- Spread half of the carrot cake batter into the prepared pan. Spoon dollops of cheesecake batter on top. Spoon dollops of the remaining carrot cake batter into the pan. Use a knife to swirl the batters together gently.
- Bake at 350˚F for 35-40 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cake to cool on a wire rack, then cover and refrigerate.