why make this recipe
Carrot Cake Cheesecake Bars offer a delightful combination of two beloved desserts. They are moist, creamy, and full of flavor, making them a great treat for any occasion. If you love carrot cake or cheesecake, you will love the way they come together in this recipe. Plus, they are easy to make, and they look impressive when served, making them perfect for parties, holidays, or just because!
how to make Carrot Cake Cheesecake Bars
Ingredients:
- 1 1/2 sticks Land O Lakes® Salted Butter, melted (3/4 cup melted)
- 1/2 cup brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 1/3 cups grated carrot
- 2 (8 ounce) packages cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 teaspoons all-purpose flour
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 4 tablespoons Land O Lakes® Salted Butter, melted
- 1 1/4 cups powdered sugar
- 1 teaspoon vanilla extract
Directions:
- Preheat your oven to 350° F. Line a 9-inch square baking pan with parchment paper.
- Make the carrot cake batter. In a mixing bowl, beat together the melted butter, brown sugar, eggs, and vanilla until combined. Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Stir in the grated carrots.
- Make the cheesecake batter. In another mixing bowl, beat together the cream cheese, sugar, and flour until whipped, about 3 minutes. Add the eggs, one at a time, mixing until incorporated. Then add the vanilla and beat until smooth.
- Assemble the layers. Spread about 2/3 of the carrot cake batter in the prepared pan in an even layer. Pour over 2/3 of the cheesecake batter. Dollop spoonfuls of the remaining carrot cake batter into the cheesecake layer. Finally, pour the remaining cheesecake batter over the top. Tap the pan against the counter a few times to pop any air bubbles.
- Bake. Bake for 45-55 minutes, tenting the cake with foil halfway through to keep the top from browning too much. Let the cake cool in the pan, then transfer it to the fridge to chill completely for at least 3 hours.
- Make the icing. Whisk together the melted butter, powdered sugar, vanilla, and 2 tablespoons of water or milk until smooth. If needed, add more water or milk to thin. Drizzle the icing over the cooled bars and let it set for about an hour before serving. You can enjoy them right away or keep them chilled in the fridge for up to 5 days.
how to serve Carrot Cake Cheesecake Bars
Serve these delicious bars chilled or at room temperature. They are perfect as a dessert after dinner, a sweet snack during the day, or for special occasions. You can cut them into squares and place them on a platter for sharing, or you can wrap them individually for an on-the-go treat.
how to store Carrot Cake Cheesecake Bars
To keep these bars fresh, store them in an airtight container in the fridge. They can last for up to 5 days. If you want to keep them longer, you can freeze them. Simply wrap them tightly in plastic wrap and then in foil before placing them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, just thaw them in the fridge overnight.
tips to make Carrot Cake Cheesecake Bars
- Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake batter.
- For added flavor, you can mix in nuts or raisins into the carrot cake batter.
- Always tap the pan to release air bubbles before baking; this helps the cheesecake layer bake evenly.
variation
You can add different spices like nutmeg or ginger for a unique twist on the flavor. If you like a richer taste, consider adding a bit of shredded coconut to the carrot cake batter for extra texture and taste.
FAQs
Can I use a different type of cheese in the filling?
No, cream cheese is the best choice for this recipe to achieve the right creamy texture.
Can I make this recipe ahead of time?
Yes! These bars can be made up to 3 days in advance and stored in the fridge until you are ready to serve.
Is it necessary to chill the bars?
Chilling helps the bars set and enhances the flavors. It’s best to wait at least 3 hours before slicing into them.
Carrot Cake Cheesecake Bars
Ingredients
Method
- Preheat your oven to 350°F. Line a 9-inch square baking pan with parchment paper.
- Make the carrot cake batter. In a mixing bowl, beat together the melted butter, brown sugar, eggs, and vanilla until combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Stir in the grated carrots.
- In another mixing bowl, beat together the cream cheese, sugar, and flour until whipped, about 3 minutes.
- Add the eggs, one at a time, mixing until incorporated. Then add the vanilla and beat until smooth.
- Spread about 2/3 of the carrot cake batter in the prepared pan in an even layer.
- Pour over 2/3 of the cheesecake batter. Dollop spoonfuls of the remaining carrot cake batter into the cheesecake layer.
- Finally, pour the remaining cheesecake batter over the top. Tap the pan against the counter a few times to pop any air bubbles.
- Bake for 45-55 minutes, tenting the cake with foil halfway through to keep the top from browning too much.
- Let the cake cool in the pan, then transfer it to the fridge to chill completely for at least 3 hours.
- Whisk together the melted butter, powdered sugar, vanilla, and 2 tablespoons of water or milk until smooth.
- If needed, add more water or milk to thin. Drizzle the icing over the cooled bars and let it set for about an hour before serving.