Carrot Cheesecake Bars
Looking for a dessert recipe for Easter? This recipe is the perfect mix of carrot cake and cheesecake that goes together easily for a delicious sweet treat for the holiday.
To create the carrot cake batter for this recipe, you’ll need 1 stick of melted butter, 1 cup of brown sugar, 1 egg, 1 Tablespoon of vanilla, 1 cup of all-purpose flour, 1 teaspoon of ground cinnamon, 1/4 teaspoon of baking powder, 1/4 teaspoon of salt, 1 cup of shredded carrots, and ½ cup chopped pecans. For the cheesecake part of this dessert, you will need 4 ounces of softened cream cheese, 1/4 cup of sugar, 1 egg, and 1 teaspoon of vanilla.
Preheat oven to 350º. In a medium bowl, mix together melted butter and brown sugar with a hand mixer. Stir in the egg and vanilla. Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined. Fold in the shredded carrots and pecans. Set aside.
In a separate bowl, mix cream cheese and sugar until smooth. Add egg and vanilla extract and beat until creamy.
Add the carrot cake batter into an 8×8-inch baking dish sprayed with nonstick cooking spray and spread evenly. Drop the cheesecake batter in dollops overtop the cake batter. Using a knife, swirl the batters together. Bake for 35 to 40 minutes until the edges are golden brown. Cool before cutting.
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Carrot Cheesecake Bars
Ingredients
- 1 stick butter melted
- 1 cup brown sugar
- 1 egg
- 1 Tbsp. vanilla
- 1 cup all-purpose flour
- 1 tsp. ground cinnamon
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 cup shredded carrots
- ½ cup chopped pecans
- 4 oz. cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1 tsp. vanilla
Instructions
- Preheat oven to 350º. In a medium bowl, mix together melted butter and brown sugar with a hand mixer. Stir in the egg and vanilla. Add in the flour, cinnamon, baking powder, and salt. Stir until completely combined. Fold in the shredded carrots and pecans. Set aside.
- In a separate bowl, mix cream cheese and sugar until smooth. Add egg and vanilla extract and beat until creamy.
- Add about half of the carrot cake batter into an 8x8-inch baking dish sprayed with nonstick cooking spray and spread evenly. Drop the cheesecake batter in dollops overtop the cake batter. Add remaining carrot cake batter on top of the cheesecake batter and around the cheesecake batter. Using a knife, swirl the batters together. Bake for 35 to 40 minutes until the edges are golden brown. Cool before cutting.
