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Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Calories: 238
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups finely grated peeled carrots
  • 1/2 cup chopped walnuts (optional)
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 tbsp full-fat sour cream

Method
 

  1. Heat oven to 350°F (175°C) and line a 9x13-inch pan with parchment. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk oil and both sugars, then whisk in eggs and vanilla. Stir in dry ingredients, then fold in carrots and walnuts.
  2. Beat cream cheese and sugar until smooth. Mix in egg, vanilla, and sour cream on low until uniform.
  3. Spread carrot batter in pan. Dollop cheesecake on top and gently spread. Swirl with a knife in a figure-eight motion.
  4. Bake 35 to 40 minutes until edges are set and center has a slight jiggle. Cool completely on a rack.
  5. Refrigerate at least 4 hours. Lift out, slice into 16 bars, and serve cold.

Notes

Chilling is not optional, it sets the cheesecake so the bars slice cleanly. For the neatest edges, chill overnight. If you want a little crunch on top, scatter a few extra chopped walnuts over the cheesecake before baking.