If you love both carrot cake and cheesecake, why choose when you can have both in one irresistible treat? This Carrot Cake Cheesecake Bars Recipe brings together the moist, warmly spiced goodness of classic carrot cake with creamy, luscious cheesecake swirls, all baked into perfect bars. The blend of textures and flavors makes these bars a crowd-pleaser at any gathering or a special indulgence for yourself. These bars are delightfully dense yet soft, with just the right balance of sweet spices and tangy cream cheese, making the Carrot Cake Cheesecake Bars Recipe a new favorite you’ll want to make again and again.
Ingredients You’ll Need
Simple ingredients come together in this recipe to create a complex and delicious flavor experience. Each one plays a unique role, from the spices that give that classic carrot cake warmth to the fresh carrots for brightness and texture, and the cream cheese that provides the rich, velvety cheesecake element.
- Kerrygold® Butter, 1 cup (melted and slightly cooled): Adds a rich and creamy foundation to the batter for a tender crumb.
- Cinnamon, 1 ½ teaspoons (ground): Infuses warm spice that defines the carrot cake flavor.
- Flour, 1 cup plus 1 tablespoon (divided): The essential structure for both cake and cheesecake layers.
- Sugar, 1 ⅔ cups (divided): Sweetens the bars perfectly, balancing spice and creaminess.
- Baking soda, 1 teaspoon: Helps the cake layer rise and stay fluffy.
- Nutmeg, ½ teaspoon (ground): Adds subtle earthy sweetness that complements the cinnamon.
- Eggs, 4 (divided): Bind the ingredients and enrich both the cake and cheesecake layers.
- Salt, ¼ teaspoon: Enhances all flavors and balances sweetness.
- Vanilla extract, 3 teaspoons (divided): Brings depth and aroma to both the cake and cheesecake components.
- Finely grated carrots, 1 ½ cups: The star ingredient adding moisture, texture, and natural sweetness.
- Cream cheese, 16 ounces (room temperature): Gives the cheesecake bars their signature creamy, tangy richness.
- Cream, 2 tablespoons: Smooths and lightens the cheesecake batter.
How to Make Carrot Cake Cheesecake Bars Recipe
Step 1: Get Your Oven and Pan Ready
Start by preheating your oven to 325°F and lining an 8 x 8-inch baking pan with parchment paper. This step ensures your bars won’t stick and will come out perfectly clean for easy cutting later.
Step 2: Create the Carrot Cake Batter
In a large bowl, whisk together 1 cup of flour, 1 cup sugar, cinnamon, baking soda, nutmeg, and salt. Pour in the melted butter, add 2 eggs, 2 teaspoons vanilla extract, and fold in the grated carrots. Mix until everything is evenly combined. Spread half of this carrot cake batter evenly into your prepared pan. Hold onto the other half of the batter for later layering.
Step 3: Whip Up the Cheesecake Mixture
Using a clean bowl, beat the cream cheese and remaining ⅔ cup of sugar with an electric mixer until smooth and fluffy. Add the cream, 1 teaspoon vanilla extract, and 1 tablespoon of flour, then beat again until fully incorporated. This creates that wonderfully creamy and smooth cheesecake layer you’ll love.
Step 4: Incorporate the Remaining Eggs
Add the last 2 eggs to the cream cheese mixture one at a time. Mix gently just until each egg is blended in; overmixing can deflate the batter. This helps maintain that luscious texture that melts in your mouth.
Step 5: Layer Your Bars
Pour half of the remaining carrot cake batter over the base layer, then spoon dollops of the cheesecake mixture on top. Alternate drops of cheesecake and reserved carrot cake batter across the surface. This layering process builds the signature marbled effect that makes these bars so visually appealing.
Step 6: Create the Marble Swirl
Using a knife or skewer, gently cut through the layers several times in a swirling motion to marble the carrot cake and cheesecake batters together without fully mixing them. This step ensures every bite has a delightful swirl of both flavors.
Step 7: Bake to Perfection
Pop your pan in the oven and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean with just a few moist crumbs. The aroma of cinnamon and cream cheese filling your kitchen will signal something special is happening inside the oven.
Step 8: Cool the Bars
Allow the bars to cool completely in the pan set on a wire rack. This resting time is crucial for the flavors to meld and the texture to set firmly enough to cut without crumbling.
Step 9: Chill Before Serving
For best results, refrigerate the bars for at least 2 hours or overnight. Chilling enhances the cheesecake’s creaminess and makes cutting neat squares easy. Voilà! Your delicious carrot cake cheesecake bars are ready to enjoy.
How to Serve Carrot Cake Cheesecake Bars Recipe
Garnishes
To elevate your Carrot Cake Cheesecake Bars Recipe, consider a light dusting of powdered sugar or a drizzle of cream cheese frosting over the top. Chopped toasted walnuts or pecans add a wonderful crunch and contrast, while a sprinkle of freshly grated nutmeg or cinnamon highlights the spices in the bars.
Side Dishes
Serve these bars alongside a cup of rich coffee or warmly spiced chai tea for a comforting treat. Fresh fruit such as orange slices or berries complements the sweet spices and adds a refreshing balance. For a more indulgent pairing, a scoop of vanilla bean ice cream on the side turns this into a decadent dessert.
Creative Ways to Present
Present your Carrot Cake Cheesecake Bars Recipe on a rustic wooden platter for a cozy, homemade vibe, or arrange them elegantly on a tiered dessert stand for special occasions. You can also cut them into smaller bite-sized squares, perfect for parties or potlucks. Wrapping individual bars in parchment paper tied with twine makes a delightful gift or grab-and-go snack.
Make Ahead and Storage
Storing Leftovers
Place leftover carrot cake cheesecake bars in an airtight container and refrigerate them. They will stay fresh and moist for up to 5 days, allowing you to enjoy this delicious treat well after baking day.
Freezing
If you want to keep these bars at their best for longer, freeze them wrapped tightly in plastic wrap and placed in a freezer-safe container. They can last up to 3 months frozen. When ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
These bars are fantastic chilled, but if you prefer them warm, gently heat a serving in the microwave for about 15 to 20 seconds. This will soften the cheesecake slightly and refresh the flavors without drying them out.
FAQs
Can I use store-bought shredded carrots?
Absolutely! Just make sure the shredded carrots are finely grated and well-drained if they seem wet. Freshly grated carrots tend to have the best texture, but the store-bought ones will work fine for convenience.
Can I substitute cream cheese with a dairy-free alternative?
Yes, there are dairy-free cream cheese options available that can be used in this recipe. Just ensure the alternative is suitable for baking to get the best texture and flavor in the cheesecake layer.
Do I have to use Kerrygold® Butter?
Kerrygold® Butter is recommended for its rich flavor and creaminess, but you can use any unsalted butter you prefer. Quality butter will influence the final taste and texture, so choose one you love!
How do I know when the bars are done baking?
The bars are done when a toothpick inserted near the center comes out clean or with just a few moist crumbs attached. The cheesecake layer should look set and not overly jiggly.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with an equal amount of a gluten-free flour blend that is designed for baking. Keep an eye on the texture and adjust slightly as some gluten-free flours absorb more liquid.
Final Thoughts
There is something truly magical about these Carrot Cake Cheesecake Bars Recipe that brings comfort and delight in every bite. Whether you bake them for a special occasion or just to brighten your day, they never fail to impress. I hope you enjoy making and sharing these bars as much as I do—they’re simply irresistible!
Print
Carrot Cake Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Carrot Cake Cheesecake Bars combine the spicy warmth of classic carrot cake with a creamy, rich cheesecake layer, all swirled together to create a delightful marbled dessert. Perfectly baked to a tender texture and chilled for optimal flavor, these bars offer an indulgent treat that’s ideal for gatherings or a special homemade dessert.
Ingredients
Carrot Cake Batter
- 1 cup Kerrygold® Butter, melted and slightly cooled
- 1 ½ teaspoons ground cinnamon
- 1 cup plus 1 tablespoon all-purpose flour, divided
- 1 ⅓ cups sugar, divided
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups finely grated carrots
Cheesecake Batter
- 16 ounces cream cheese, room temperature
- ⅔ cup sugar
- 2 tablespoons cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 2 eggs
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Line an 8 x 8-inch baking pan with parchment paper and set aside to prevent sticking and make removal easier.
- Mix Carrot Cake Batter: In a large bowl, whisk together 1 cup flour, 1 ⅓ cups sugar, cinnamon, baking soda, nutmeg, and salt. Add melted butter, 2 eggs, 2 teaspoons vanilla extract, and grated carrots. Mix well to combine all ingredients evenly. Spread half of this batter evenly into the prepared pan. Reserve the remaining carrot cake batter for later use.
- Prepare Cheesecake Batter: In a separate large bowl, beat the cream cheese and remaining ⅔ cup sugar with an electric mixer until smooth and creamy. Add cream, 1 teaspoon vanilla extract, and 1 tablespoon flour, then beat well until fully incorporated.
- Add Eggs to Cheesecake Batter: Beat in the remaining 2 eggs one at a time until just blended, ensuring a smooth cheesecake mixture without overmixing.
- Layer Cheesecake Batter: Pour half of the cream cheese batter evenly over the carrot cake layer in the pan.
- Create Marble Effect: Drop spoonfuls of the reserved carrot cake batter and remaining cream cheese mixture alternately over the cheesecake layer. Using a knife, cut through the batter several times to swirl and create a marbled design.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Allow the bars to cool in the pan on a wire rack to room temperature.
- Chill: Refrigerate the cooled bars for at least 2 hours or overnight. This helps the cheesecake set and improves flavor, making it easier to cut into squares for serving.
Notes
- Use room temperature cream cheese for a smoother batter and better texture.
- Finely grate the carrots to ensure they blend well into the batter and cook evenly.
- Swirling the batters creates a beautiful marble effect, but avoid overmixing to keep distinct layers.
- Chill the bars thoroughly before cutting to achieve clean edges.
- Store leftover bars covered in the refrigerator for up to 4 days.
