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–+ servings

Carrot Cake Cheesecake Bars

Ania
These scrumptious carrot cake cheesecake bars have hints of cinnamon throughout. They have a rich cream cheese swirl, making it the perfect treat for Easter or spring parties!
5 from 15 votes

Ingredients
 
 

For the carrot cake

For the cream cheese swirl

Instructions
 

  • Preheat oven to 350℉/180℃. Line an 8x8 inch baking pan with parchment paper for easy removal. Set aside.
  •  In a medium sized bowl, add the melted butter and brown sugar and whisk to combine. 
    1/2 cup butter, 3/4 cups light brown sugar
  • Add in the egg and vanilla and continue whisking.
    1 egg, 1 tbsp vanilla
  • Add in the flour, cinnamon, baking powder and salt and using a spatula, fold it in again until no dry streaks appear.
    1 cup all-purpose flour, 1 1/2 tsp cinnamon, 1/4 tsp baking powder, 1/4 tsp salt
  • Toss in the shredded carrots and fold in just a few times (don't overmix!)
    1 cup shredded carrots
  • 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.
    4 ounces cream cheese, 1/4 cup white sugar, 1 egg yolk, 1 tbsp flour, 1 tsp vanilla
  • Spread about half of the carrot cake batter into the bottom of the pan with a spatula.
  • 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.
  • 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.
  •  Cool completely before cutting. Since there is cream cheese in this recipe, I suggest keeping them stored airtight in the refrigerator. Enjoy!