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
Scale
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.
