Carrot Cake Cheesecake Bars
These Carrot Cake Cheesecake Bars feature a soft, warmly spiced carrot cake base topped with a rich, creamy cheesecake swirl. They're easy to make in one pan and perfect for holidays, potlucks, or whenever you're craving a homemade dessert.
Ingredients
Carrot Cake Layer
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup 75g unsalted butter, melted
- 3/4 cup 158g light or dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons 45ml sour cream or plain Greek yogurt
- 1 cup finely shredded carrots
Cheesecake Layer
- 8 ounces 226g full-fat brick-style cream cheese, softened
- 1/3 cup 67g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
- Whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
- In another bowl, whisk the melted butter and brown sugar until smooth. Mix in the egg, vanilla, sour cream, and shredded carrots.
- Fold the dry ingredients into the wet ingredients until just combined, then spread the batter evenly into the prepared pan.
- Beat the cream cheese and sugar until smooth. Add the egg and vanilla, then mix until creamy.
- Spoon the cheesecake mixture over the carrot cake batter and gently swirl with a butter knife to create a marbled pattern.
- Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
- Cool completely, then refrigerate for at least 2 hours before lifting the bars from the pan and slicing into 12 squares.
Notes
Use freshly grated carrots for the best texture, and let the cream cheese come to room temperature before mixing for a smooth filling. Mix the batter just until combined to keep the bars soft and tender. Chill for at least 2 hours before slicing for clean, neat bars, and store leftovers in an airtight container in the refrigerator for up to 5 days.