Carrot Cake Cheesecake Bars
Combine the best of two beloved desserts into one irresistible treat with these Carrot Cake Cheesecake Bars. They feature a moist, perfectly spiced carrot cake base beautifully swirled with a rich, tangy cream cheese filling, creating a harmonious blend of textures and flavors. These bars are an elegant yet approachable dessert, ideal for any gathering or a delightful indulgence at home, offering a unique twist on two classic favorites.
Prep Time
30 minutes
Cook Time
35-40 minutes
Total Time
Approximately 1 hour 15 minutes (plus cooling and chilling time)
Servings
Makes 24 bars
Keywords
Why This Recipe Delivers
- A perfect fusion: Enjoy the best of both classic moist carrot cake and creamy tangy cheesecake in one delightful bar.
- Convenient for sharing: These bars are easy to transport, slice, and serve, making them an ideal choice for potlucks, parties, or family gatherings.
- Moist and rich: The spiced carrot cake layer is incredibly tender and flavorful, providing a wonderful textural and taste contrast to the smooth, rich cheesecake.
- Visually stunning: The beautiful marbled effect makes these bars as appealing to the eye as they are delicious to eat.
- Make-ahead friendly: This dessert tastes even better after a day or two in the refrigerator, allowing you to prepare it in advance for stress-free entertaining.
Ingredients
- Carrot Cake:
- 150 g (1 ¼ cups) all-purpose flour, (stir, spoon & level)
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) light brown sugar, packed
- 3.75 ml (¾ tsp) baking soda
- 2.5 ml (½ tsp) baking powder
- 2.5 ml (½ tsp) salt
- 5 ml (1 tsp) ground cinnamon
- 1.25 ml (¼ tsp) ground nutmeg
- 1.25 ml (¼ tsp) ground cloves
- 118 ml (½ cup) oil, (canola/vegetable)
- 120 g (½ cup) sour cream, (or yogurt or applesauce) room temperature
- 2 large eggs, room temperature
- 7.5 ml (1 ½ tsp) vanilla extract
- 170 g (1 ½ cups) shredded carrots, (from about 225 g or ½ lb whole carrots)
- Cheesecake:
- 452 g (16 oz or two packages) cream cheese, room temperature
- 100 g (½ cup) granulated sugar
- 5 ml (1 tsp) vanilla extract
- 2 large eggs, room temperature
Instructions
- Preheat your oven to 175°C (350°F). Prepare a 23×33 cm (9×13-inch) baking dish by thoroughly greasing it with cooking spray, or for easier removal, line it with parchment paper, allowing a generous overhang on the longer sides.
- In a large mixing bowl, meticulously whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves. Ensure all dry ingredients are uniformly combined, which is essential for even leavening and consistent flavor throughout the cake.
- In a separate medium bowl, whisk together the oil, room temperature sour cream (or your chosen substitute like yogurt or applesauce), large eggs, and vanilla extract until the mixture is well emulsified and smooth. Using room temperature ingredients for the wet components helps to create a more cohesive batter.
- Pour the wet ingredient mixture into the bowl containing the dry ingredients. Mix gently with a spatula or spoon until the ingredients are just combined. Take care not to overmix, as excessive stirring can overdevelop the gluten in the flour, resulting in a tougher cake texture.
- Gently fold the shredded carrots into the cake batter. Mix minimally, just enough to ensure the carrots are evenly distributed throughout the batter without compressing them.
- In another large bowl, use an electric hand mixer to beat the room temperature cream cheese, granulated sugar, and vanilla extract until the mixture is light, smooth, and entirely free of lumps. Remember to scrape down the sides of the bowl periodically to ensure all ingredients are fully incorporated.
- Add the large eggs to the cream cheese mixture one at a time. Beat on a low speed until each egg is just blended in before incorporating the next. This careful approach prevents over-aerating the cheesecake batter, which can help prevent cracks during the baking process.
- Spread approximately half of the prepared carrot cake batter evenly across the bottom of your prepared baking pan. Aim for an even layer to ensure consistent baking.
- Carefully spoon dollops of the cheesecake batter over the carrot cake layer. Try to distribute these dollops somewhat evenly across the surface of the pan.
- Spoon dollops of the remaining carrot cake batter on top of the cheesecake layer, filling in the gaps where possible.
- Using a knife or a skewer, gently swirl through the batters to create an attractive marbled effect. Avoid over-swirling; a few deliberate passes are usually sufficient to achieve beautiful streaks without completely blending the distinct layers. Remember, less is often more for an elegant marble pattern.
- Bake the bars in your preheated oven for 35 to 40 minutes. The bars are ready when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The center should appear mostly set with a slight, gentle jiggle.
- Thirteenth Step: Once baked, remove the pan from the oven and place it on a wire rack to cool completely at room temperature. This gradual cooling process is vital for the cheesecake layer to set properly and prevent cracking.
- Fourteenth Step: Once the bars have cooled completely to room temperature, cover the baking dish securely with plastic wrap. Refrigerate the bars for at least 4 hours, or ideally overnight, before attempting to slice and serve them. Thorough chilling enhances the texture and allows the flavors to meld beautifully.
- Fifteenth Step: Store any leftover Carrot Cake Cheesecake Bars covered in an airtight container in the refrigerator for up to one week. They are best enjoyed chilled, as the cold temperature accentuates the distinct layers and delightful flavors.
Tools You’ll Need
- 23×33 cm (9×13-inch) baking dish
- Large mixing bowls (3)
- Whisk
- Electric hand mixer
- Rubber spatula or spoon
- Measuring cups and spoons
- Parchment paper (optional)
- Wire cooling rack
- Sharp knife for slicing
Essential Success Tips
- Ensure all cold ingredients, such as eggs, sour cream, and cream cheese, are at room temperature. This is crucial for achieving smooth batters and preventing lumps, especially in the cheesecake.
- Avoid overmixing either the carrot cake batter or the cheesecake batter. Overmixing can lead to a tough, dense cake layer and can introduce too much air into the cheesecake, potentially causing it to crack during baking.
- When creating the marble effect, use a light and gentle hand. A few intentional swirls with a knife or skewer are sufficient to achieve an appealing pattern without completely blending the distinct layers.
- Allow the bars to cool completely at room temperature, then chill them thoroughly in the refrigerator for at least 4 hours (preferably overnight) before slicing. This firming period is essential for the cheesecake to set properly and for clean, neat cuts.
- For impeccably clean slices, use a sharp knife that has been run under hot water and wiped dry between each cut. This helps to prevent the cheesecake from sticking and dragging.
Professional Cooking Secrets
- For an intensified flavor in the carrot cake layer, consider lightly toasting your shredded carrots in a dry pan for a few minutes before adding them to the batter. This process deepens their natural sweetness and adds a subtle, nutty complexity.
- To introduce a vibrant, zesty counterpoint to the warming spices, grate a small amount of fresh ginger (about ½ teaspoon) directly into the carrot cake batter. It elevates the overall flavor profile beautifully.
- To guarantee a flawlessly smooth cream cheese batter, begin by beating the softened cream cheese on its own for a minute or two before adding the sugar and vanilla. This initial beating helps to eliminate any lingering lumps.
Notes
- You can easily substitute plain Greek yogurt or unsweetened applesauce for the sour cream in the carrot cake batter without significantly altering the final texture or flavor.
- For an added textural element and nutty flavor, feel free to sprinkle a handful of finely chopped walnuts or pecans over the top of the bars just before baking.
- These Carrot Cake Cheesecake Bars freeze exceptionally well. Wrap individual bars tightly in plastic wrap, then an additional layer of aluminum foil, and store in the freezer for up to 2 months. Thaw them overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make these bars gluten-free?
Yes, you can absolutely make these bars gluten-free. Simply substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. It's also a good idea to confirm that your baking powder and baking soda are certified gluten-free.
How do I prevent my cheesecake from cracking?
To minimize the risk of cheesecake cracking, ensure all cold ingredients are at room temperature, avoid overmixing the cheesecake batter (which incorporates too much air), and allow the bars to cool gradually on a wire rack at room temperature before transferring them to the refrigerator. Sudden temperature changes are a common culprit for cracks.
Can I use pre-shredded carrots from the grocery store?
While convenient, pre-shredded carrots from the grocery store can sometimes be drier and thicker than freshly grated carrots. For the best moisture content, texture, and flavor in your carrot cake layer, it is highly recommended to grate your own carrots just before adding them to the batter.
Nutrition Facts (Per Serving)
Calories: Approximately 380-420, Protein: 6-8g, Fat: 28-32g (Saturated Fat: 12-16g), Carbohydrates: 32-38g (Sugars: 28-34g), Sodium: 220-270mg. These values are estimates and can vary based on specific brands and ingredient measurements.
Allergy Information
This dish contains dairy products (cream cheese, sour cream), gluten (all-purpose flour), and eggs. For individuals with celiac disease or gluten sensitivity, a gluten-free flour blend can be substituted. For dairy-free requirements, consider using plant-based cream cheese, sour cream alternatives, and ensuring other ingredients are dairy-free. Always double-check ingredient labels for hidden allergens.
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