Description
These Carrot Cake Cheesecake Bars combine the tender, spicy goodness of classic carrot cake with a creamy cheesecake swirl. Baked in a single pan, they offer a perfect balance of flavors and textures, making for an irresistible treat ideal for dessert or special occasions.
Ingredients
Scale
Dry Ingredients
- 1 cup (125g) all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
Carrot Cake Batter
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (120g) grated carrots
Cheesecake Mixture
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- ½ tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the bars perfectly.
- Prepare Pan: Line an 8×8-inch baking pan with parchment paper to ensure the bars can be removed easily and cleanly after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Combine Sugar and Oil: In a separate bowl, beat the granulated sugar, brown sugar, and vegetable oil until smooth and well blended.
- Add Eggs and Vanilla: Add the two large eggs and vanilla extract to the sugar-oil mixture, mixing until the batter is smooth.
- Incorporate Carrots and Dry Ingredients: Stir the grated carrots into the wet mixture, then gradually add the dry ingredients. Mix gently until just combined, being careful not to overmix.
- Prepare Cheesecake Layer: In another bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
- Add Egg and Vanilla to Cheesecake: Beat in one large egg and ½ tsp vanilla extract until fully incorporated and the mixture is creamy.
- Layer Carrot Cake Batter: Pour three-quarters of the carrot cake batter into the prepared baking pan, spreading it out evenly.
- Add Cheesecake Dollops: Spoon dollops of the cheesecake mixture over the carrot cake batter layer, distributing it evenly.
- Top with Remaining Batter: Drop the remaining carrot cake batter by small spoonfuls over the cheesecake dollops.
- Create Swirls: Use a butter knife or toothpick to gently swirl the carrot cake and cheesecake layers together, creating a marbled effect without fully blending.
- Bake: Bake in the preheated oven for 30-35 minutes until the center sets and a toothpick inserted comes out with a few moist crumbs.
- Cool: Allow the bars to cool completely in the pan on a wire rack to set further.
- Chill for Best Results: For optimal texture and flavor, refrigerate the bars for at least 1 hour before slicing.
- Serve: Serve the carrot cake cheesecake bars chilled or at room temperature, optionally with your favorite toppings.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth cheesecake layer without lumps.
- Do not overmix the batter once the dry ingredients are added to keep the bars tender and moist.
- The swirling technique is key for a beautiful marbled look; avoid mixing too aggressively.
- Refrigeration before serving improves slicing and flavor melding.
- You can add chopped walnuts or raisins to the batter for extra texture if desired.
