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Carrot Cake Cheesecake Bars

A delightful combination of carrot cake and cheesecake, these bars are moist, creamy, and full of flavor, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Carrot Cake Batter
  • 3/4 cup 1 1/2 sticks Land O Lakes® Salted Butter, 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
Cheesecake Batter
  • 2 packages cream cheese, at room temperature (8 ounce each)
  • 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 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F. Line a 9-inch square baking pan with parchment paper.
  2. Make the carrot cake batter. In a mixing bowl, beat together the melted butter, brown sugar, eggs, and vanilla until combined.
  3. Add the flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined. Stir in the grated carrots.
Cheesecake Batter
  1. In another mixing bowl, beat together the cream cheese, sugar, and flour until whipped, about 3 minutes.
  2. Add the eggs, one at a time, mixing until incorporated. Then add the vanilla and beat until smooth.
Assembly
  1. Spread about 2/3 of the carrot cake batter in the prepared pan in an even layer.
  2. Pour over 2/3 of the cheesecake batter. Dollop spoonfuls of the remaining carrot cake batter into the cheesecake layer.
  3. Finally, pour the remaining cheesecake batter over the top. Tap the pan against the counter a few times to pop any air bubbles.
Baking
  1. Bake for 45-55 minutes, tenting the cake with foil halfway through to keep the top from browning too much.
  2. Let the cake cool in the pan, then transfer it to the fridge to chill completely for at least 3 hours.
Icing
  1. Whisk together the melted butter, powdered sugar, vanilla, and 2 tablespoons of water or milk until smooth.
  2. 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.

Notes

Store in an airtight container in the fridge for up to 5 days. Wrap in plastic wrap and foil to freeze for up to 3 months. Thaw in the fridge overnight when ready to enjoy.