Carrot Cake Cheesecake Bars (Print Version)
# Ingredients:
→ Carrot Cake Base
01 -
1 cup shredded carrots
02 -
1/2 cup granulated sugar
03 -
1/2 cup packed brown sugar
04 -
1/2 cup oil (vegetable or similar)
05 -
2 eggs, large
06 -
1 teaspoon vanilla
07 -
1 1/2 cups regular flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon baking powder
10 -
1 1/2 teaspoons cinnamon powder
11 -
1/2 teaspoon nutmeg
12 -
1/4 teaspoon salt
→ Cheesecake Filling
13 -
8 oz soft cream cheese
14 -
1/2 cup white sugar
15 -
1 egg (large)
16 -
1 teaspoon pure vanilla
# Instructions:
01 -
Set oven to 350°F and line a 9x9 pan with parchment paper.
02 -
Stir together oil and sugars. Beat in eggs and vanilla. Separately, stir dry ingredients, then add the wet mix. Stir in carrots last.
03 -
With a mixer, whip cream cheese, egg, sugar, and vanilla until silky.
04 -
Spread half the carrot mix in the pan. Add most cheesecake filling. Top with leftover carrot batter and drizzle the last cheesecake. Swirl with a knife.
05 -
Put in oven for 30-35 min until a toothpick comes out dry. Cover loosely with foil for the last 5-10 min if browning too fast.
# Notes:
01 -
Let it cool fully before cutting
02 -
Keep refrigerated