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Carrot Cake Cheesecake Bars

These delightful bars combine the moist, spiced goodness of carrot cake with a creamy cheesecake layer, creating a perfect dessert for family gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 55 minutes
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Carrot Cake Layer
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil Can substitute with melted coconut oil for added flavor
  • 2 large eggs Room temperature for best results
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots Fresh or pre-packaged, make sure to squeeze out excess moisture
For the Cheesecake Layer
  • 8 oz cream cheese, softened Philadelphia is recommended for the creamiest texture
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract To amplify the cheesecake flavor
  • 1 large egg

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later.
Carrot Cake Layer
  1. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until combined.
  2. Then, add the vegetable oil, eggs, and vanilla extract. Stir until smooth (around 30 seconds should do).
  3. Gently fold in the grated carrots until evenly distributed.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula.
Cheesecake Layer
  1. In another bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and egg until smooth and creamy (about 2 minutes with an electric mixer).
  2. Carefully pour this cheesecake mixture over the carrot cake batter, using a spatula to spread it evenly.
Baking
  1. Place in the oven and bake for 30-35 minutes, until the cheesecake is set in the middle and a toothpick inserted into the center comes out clean.
Cooling
  1. Let the bars cool in the pan for 20 minutes at room temperature. Then, refrigerate for at least 2 hours until chilled and set completely.
Serving
  1. Once chilled, carefully remove the bars from the pan using the parchment overhang. Slice into squares and serve chilled for the best texture.

Notes

Don’t overmix the batter to avoid dense bars. Allow the bars to chill thoroughly for better flavor and texture. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.