Description
Delightfully rich and moist carrot cake cheesecake bars combining the warm spices of classic carrot cake with a creamy cheesecake swirl. Perfectly marbled and baked into convenient bars, this recipe is ideal for dessert lovers seeking a unique twist on traditional carrot cake.
Ingredients
Scale
Carrot Cake Batter
- 1 cup Kerrygold® Butter, melted and slightly cooled
- 1 ½ teaspoons ground cinnamon
- 1 cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- 2 eggs
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 1 ½ cups finely grated carrots
Cheesecake Batter
- 16 ounces cream cheese, room temperature
- â…” cup sugar
- 2 tablespoons cream
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 2 eggs
Instructions
- Preheat Oven and Prepare Pan:
Preheat your oven to 325°F and line an 8 x 8-inch baking pan with parchment paper. Set aside to ensure easy removal of bars later. - Make Carrot Cake Batter:
In a large bowl, combine 1 cup flour, 1 cup sugar, cinnamon, baking soda, nutmeg, and salt. Stir in the melted butter, 2 eggs, 2 teaspoons vanilla extract, and grated carrots. Mix everything well until the batter is smooth. Spread half of this batter evenly into the prepared pan and reserve the rest for layering. - Prepare Cheesecake Batter:
In another large bowl, use an electric mixer to beat the cream cheese with â…” cup sugar until smooth and creamy. Add the cream, remaining 1 tablespoon flour, and 1 teaspoon vanilla extract, mixing well until blended. - Add Eggs to Cheesecake Batter:
Add the remaining 2 eggs one at a time to the cheesecake mixture, beating just until combined after each addition to maintain a smooth texture. - Layer Cheesecake Batter:
Pour half of the cheesecake batter evenly over the carrot cake batter in the pan. - Layer Remaining Batters:
Alternately drop spoonfuls of the reserved carrot cake batter and remaining cheesecake batter atop the layer in the pan to create a marbled effect. - Marble the Batters:
Using a knife, gently cut through the layers several times to swirl the batters together and enhance the marble look. - Bake:
Place the pan in the oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating the bars are fully cooked. - Cool:
Remove the pan from the oven and cool on a wire rack to room temperature. - Refrigerate:
Once cooled, refrigerate the bars for at least 2 hours or overnight to allow them to set properly before cutting into 12 squares and serving.
Notes
- For best results, ensure the cream cheese is at room temperature before mixing to avoid lumps in the batter.
- Using parchment paper to line the pan allows for easy removal and cleaner edges.
- Adjust baking time slightly depending on your oven; start checking at 50 minutes to prevent overbaking.
- Refrigerating overnight enhances the flavor and texture of the bars.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
