Creamy Carrot Cheesecake Bars (Print Version)
# Ingredients:
→ Carrot Cake Layer
01 -
½ cup butter, melted
02 -
1 cup light brown sugar, packed
03 -
1 large egg
04 -
1 tablespoon vanilla extract
05 -
1 cup all-purpose flour
06 -
1 teaspoon ground cinnamon
07 -
¼ teaspoon baking powder
08 -
¼ teaspoon salt
09 -
1 cup shredded carrots
→ Cheesecake Swirl
10 -
4 ounces cream cheese, room temperature
11 -
¼ cup granulated sugar
12 -
1 large egg yolk
13 -
¾ teaspoon vanilla extract
# Instructions:
01 -
Heat your oven to 350°F. Either spray an 8x8 baking pan with non-stick spray or line it with parchment paper and give it a light spray.
02 -
Melt the butter in the microwave (about 30-45 seconds). In a bowl, mix the melted butter with brown sugar until combined. Stir in the egg and vanilla, then add the flour, cinnamon, baking powder, and salt. Fold in the shredded carrots last.
03 -
In another bowl, beat the room temperature cream cheese and sugar until smooth. Add in the egg yolk and vanilla and beat until the mixture is creamy with no lumps.
04 -
Spread half the carrot cake batter in the pan. Drop dollops of half the cheesecake mixture on top. Add the remaining carrot cake batter, then dollop the rest of the cheesecake mixture on top. Use a knife or skewer to create pretty swirls throughout.
05 -
Bake for 35-40 minutes until the edges turn golden brown and the center barely jiggles when you gently shake the pan.
06 -
Let the bars cool completely before cutting. Store them in the refrigerator in an airtight container.
# Notes:
01 -
These bars taste even better the next day after the flavors have had time to meld.
02 -
For extra flavor, you can add 1/2 teaspoon of ground nutmeg or ginger to the carrot cake batter.
03 -
Try adding raisins or chopped walnuts for texture and flavor variations.