Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars are absolutely heavenly. A cheesecake layer in the middle makes them ultra rich and creamy. Perfect for Easter or anytime you need a Spring dessert.

Carrot Cake Cheesecake Bars Recipe

These delightfully moist bars consist of a bottom and top layer of carrot cake batter flavored with cinnamon, ginger, nutmeg, and allspice with a cheesecake layer in the middle.

These bars are very rich and al little goes a long way. They are made in an 8-inch square pan, but they should be cut into small squares so you can serve about 12.

How To Make Carrot Cake Cheesecake Bars

First make the filling. Use either a hand-held electric mixer or a stand mixer to beat cream cheese until softened. Beat in flour and sugar and then egg and vanilla extract. Set aside.
Make the bar batter. Cream the butter, brown sugar, and granulated sugar until light and creamy. Beat in the egg. Whisk together the dry ingredients and gradually beat in with the mixer on LOW. Beat in shredded carrots just until incorporated.
Assemble. Press about 2 cups of batter in the bottom of a baking pan lined with parchment paper. Spread cheesecake mixture on top. Drop remaining batter by spoonfuls on top. You don’t need to cover all the cheesecake mixture. It looks pretty when some of the cheesecake filling shows and the batter will spread to mostly cover it.
Bake. Bake at 350 degrees for 36 to 38 minutes. Note: It will still be slightly jiggly in the middle but it will set up as it cools.

Recipe Tips

Use a box grater and grate the carrots on the large holes. You will need 2 to 3 medium carrots for 3/4 cup.
Use softened cream cheese. Leave it at room temperature for 1 hour or microwave it at 50% power for about 15 seconds.
Refrigerate for at least 4 hours before cutting into bars.

How To Store

Store bars in an airtight container in the refrigerator for 4 days or freeze for up to 2 months.

Two cheesecake bars stacked on top of each otherh

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Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars are absolutely heavenly. A cheesecake layer in the middle makes them ultra rich and creamy. Perfect for Easter or anytime you need a Spring dessert.

Course Dessert

Prep Time 15

Cook Time 36

Total Time 51

Servings

Calories 520kcal

Equipment

Ingredients

Cheesecake Layer

8 ounces cream cheese softened
½ cup granulated sugar
½ tablespoon all-purpose flour
1 large egg
1½ teaspoons vanilla extract

Carrot Cake Layer

¾ cup unsalted butter softened
¾ cup firmly packed light brown sugar
2/3 cup granulated sugar
1 large egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon allspice
¾ cup lightly packed grated carrot

Instructions

Make cheesecake filling. Using an electric mixer, beat cream cheese until smooth.
Beat in flour and sugar, scraping down the sides of the bowl.
Beat in egg and vanilla. Set aside while you make the carrot cake batter.
Preheat oven to 350 degrees and line an 8-inch square pan with parchment paper.
Use a stand mixer to beat butter, brown sugar, and granulated sugar until light and creamy, about 4 minutes.
Beat in egg, stopping to scrape down the sides of the bowl so everything gets mixed evenly.
In a medium bowl, whisk together flour, cinnamon, ginger, salt, baking powder, baking soda, nutmeg, and allspice.
With mixer on low, gradually beat in flour mixture just until incorporated.
Beat in carrots.
Spread about 2 cakes of the cake batter in the prepared baking pan. Spread cheesecake mixture on top.
Drop the remaining batter on top by spoonfuls.
Bake for about 36 to 38 minutes, or until center jiggles just slightly.
Cool completely in pan and then refrigerate for at least 4 hours before cutting into squares.