Carrot Cake Cheesecake Bars

These scrumptious carrot cake cheesecake bars are decadent carrot bars with hints of cinnamon throughout. They have a rich cream cheese swirl, making it the perfect treat for Easter or spring parties!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350℉/180℃. Line an 8×8 inch baking pan with parchment paper for easy removal. Set aside.

Step 2

In a medium sized bowl, add the melted butter and brown sugar and whisk to combine.

Step 3

Add in the egg and vanilla and continue whisking.

Step 4

Add in the flour, cinnamon, baking powder and salt and using a spatula, fold it in again until no dry streaks appear. Toss in the shredded carrots and fold in just a few times (don't overmix!)

Step 5

In another medium sized bowl, add in the cream cheese, sugar, egg yolk, flour, and vanilla. Using a handheld electric mixer, mix on medium speed until smooth and creamy.

Step 6

Spread about half of the carrot cake batter into the bottom of the pan with a spatula.

Step 7

Drop spoonful’s of the cheesecake batter over the carrot cake batter. Then drop the remaining carrot cake batter around the cheesecake batter. Take a knife and swirl around until the two are swirled together.

Step 8

Bake the bars for 35-40 minutes. The edges will be set, while the middle remains jiggly. The bars will continue to bake as they cool and set.

Step 9

Cool completely before cutting. Since there is cream cheese in this recipe, I suggest keeping them stored airtight in the refrigerator. Enjoy!

↑Support creators by visiting their site 😊