Carrot Cake Cheesecake Bars
Carrot Cake Cheesecake Bars are the best of two desserts - carrot cake and cheesecake. Cream cheese is swirled through carrot cake batter and baked to perfection in these bite sized bars.
Prep Time20 minutes mins
Cook Time40 minutes mins
Total Time1 hour hr
Course: Bars
Cuisine: American
Keyword: carrot cake, carrot cake cheesecake bars, cheesecake bars, springsweetsweek
Servings: 16 bars
Calories: 319kcal
Author: NicholeL
For the Cheesecake:
- 2 8 oz. packages cream cheese softened
- ½ cup sugar
- 2 eggs
- 2 tablespoon sour cream
- 1 teaspoon vanilla
For the Carrot Cake:
- 1 ¼ cups all purpose flour
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ¾ cup sugar
- ¾ cup vegetable oil
- ¼ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups grated carrots
For the Carrot Cake:
Preheat the oven to 350 degrees. Line a 9x13 baking dish with parchment paper.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg and salt. Set aside.
In a large bowl, whisk together the vegetable oil, sugars, eggs and vanilla until fully combined.
Fold the dry ingredients into the wet and then fold in the carrots. Be careful not to overmix.
To Assemble:
Spread half of the cake batter into the prepared pan.
Alternate between the cake batter and the cream cheese mixture, adding dollops on top of the cake batter layer.
Use a butter knife or toothpick to swirl the cream cheese through the batter.
Bake for 35-40 minutes until lightly golden and the top of the bars are springy.
Cool completely, then cut into bars.
Carrot Cake Cheesecake Bars can be made in advance. They will keep in the fridge for around 5 days.
Serving: 1bar | Calories: 319kcal | Carbohydrates: 27.9g | Protein: 4.7g | Fat: 21.6g | Saturated Fat: 8.8g | Cholesterol: 73mg | Sodium: 149mg | Fiber: 0.7g | Sugar: 18.8g