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Carrot Cheesecake Bars

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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.
Course Dessert
Cuisine American
Keyword carrot cake, cheesecake, cream cheese
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8
Author Sparkle Markets

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.