These Carrot Cake Cheesecake Bars are perfect for spring! Swirled layers of carrot cake and creamy cheesecake in one delicious bar!
I cannot believe we are already halfway through March!
I was preparing some info for my accountants to file my taxes (ew) and I was looking over transactions and thinking, I remember making this purchase… but it was in December?! It felt like yesterday! And then other days I can’t even remember what I had for lunch that same day. And yet, here we are.
Springtime and Easter are coming up and those are both great reasons to bring on delicious, springy desserts! If you need some, I’ve got ya covered with this one: Carrot Cake Cheesecake Bars. Yep, you read that right!
Here’s how they’re made!
Carrot Cake Cheesecake Bars
Carrot Cake Cheesecake Bars essentially have two components to them: the carrot cake portion and the cheesecake portion. Because you’re essentially making two separate desserts and blending them together, they are a bit more labor intensive to make, but I promise, they are well worth the trouble. And once the batters come together for both, it is smooth sailing.
For the carrot cake, you’re going to need carrots (but of course), oil for moisture, sugar, vanilla, eggs. spices like cinnamon and nutmeg, flour, leavening agents, salt, and then some yummy add-ins like crushed pineapple for both moisture and flavor. You’ll create the cake batter and set it aside.
Next you’ll make your cheesecake filling. This consists of cream cheese, sugar, eggs, a teensy bit of flour for stability, vanilla extract, and sour cream for a luscious tanginess.
Once the batters are both made, you’ll layer them in the pan by pouring half of the carrot cake mixture into a greased pan, then topping it with the cheesecake mixture, then dolloping the rest of the carrot cake batter on top of that and lightly swirling.
Bake it, and voila! The most gorgeous swirled Carrot Cake Cheesecake Bars.
Tips for Carrot Cake Cheesecake Bars
- I recommend tapping both your carrot cake batter bowl and cheesecake batter bowl lightly on the counter for about 30 taps to pop any air bubbles before pouring them into the pan together. This helps bake the cheesecake bars more evenly.
- Allow the cheesecake bars to cool completely at room temperature, then refrigerate for at least 4 hours to set before cutting into squares.
- For clean-cut squares, dip a sharp knife in hot water and wipe off the water with a paper towel. Cut into the bars, then wipe the knife after each cut.
- Cheesecake Bars can be stored covered in the fridge for up to 5 days.
These Carrot Cake Cheesecake Bars will soon be a HUGE hit with your loved ones! Enjoy!
Carrot Cake Cheesecake Bars
These Carrot Cake Cheesecake Bars are a fun twist between moist carrot cake and tangy cheesecake in a unique and delicious bar!
Servings: 15 servings
Ingredients
FOR THE CHEESECAKE:
- 16 oz (Two 8oz packages) cream cheese, softened
- 2/3 cup granulated white sugar
- 2 tsp all-purpose flour
- 2 large eggs
- 2 tsp pure vanilla extract
- 1/2 cup full-fat sour cream
FOR THE CARROT CAKE:
- 1/2 cup vegetable oil
- 8 oz (approx 1/3 cup) crushed pineapple, drained
- 2/3 cup granulated white sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1½ tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1¼ cups all-purpose flour
- 1¼ cups finely grated carrots
Instructions
Preheat oven to 350℉. Line a 9×13″ light metal rectangular pan with foil or parchment paper, allowing the excess of the foil or parchment to hang over the sides. Spray the foil or parchment with cooking spray; set aside.
Make the cheesecake: In a large bowl of a stand mixer or in a large bowl with a handheld electric mixer, cream together the cream cheese and granulated sugar until creamy and smooth, about 2 minutes. Add in the flour and eggs, one at a time, followed by the vanilla extract, mixing well after each addition. Lastly, beat in the sour cream until mixed well. Tap the bowl on the counter about 30 times gently to pop any air bubbles. Set aside.
Now, move onto the carrot cake. In another clean bowl, combine the oil, crushed pineapple, granulated and brown sugars, eggs, and vanilla extract and whisk together until combined, about 30 seconds. Add in the spices, baking powder, baking soda, salt, and flour and mix until just barely combined. Lastly, fold in the finely shredded carrots until just combined. Tap the bowl on the counter about 30 times gently to pop any air bubbles.
Pour 2/3 of the carrot cake mixture into the prepared greased and lined pan and spread to the edges with a rubber spatula or spoon. Top with the cheesecake mixture which will may be on the thinner side. Dollop the remaining carrot cake batter on top of the cheesecake layer and using a clean butter knife, swirl the cheesecake and carrot cake layers together very lightly. Don’t go overboard marbling this layer.
Bake for 35-40 minutes or until the top is light golden brown and the center appears set. If it jiggles very slightly, that’s okay, but it should not be sloshing around in the pan. Cool completely at room temperature, then refrigerate for at least 4 hours to set before cutting into squares to serve. Store any leftovers airtight in the fridge for up to 5 days.
I love the combination of spicy, sweet carrot cake and tangy cheesecake and I know you will, too!
Craving more carrot cake goodness? Check out this recipe!
Have a super sweet day!
xo, Hayley
