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Carrot Cake Cheesecake Bars
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Carrot Cake Cheesecake Bars

Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Servings 12

Ingredients

  • 1.5 cups all-purpose flour
  • 1.5 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 cup brown sugar packed (or honey)
  • 1.5 cups fresh carrots grated and squeezed dry
  • 1/2 cup crushed pineapple drained (canned, not fresh)
  • 1/2 cup walnuts optional, chopped
  • 8 oz cream cheese softened
  • 1 large egg for cheesecake layer
  • 1/4 cup granulated sugar for cheesecake
  • 1/2 tsp vanilla extract
  • 1/4 cup sour cream for cheesecake
  • 2 oz cream cheese for frosting drizzle
  • 1/4 cup powdered sugar for frosting
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 350°F. Line a 9x13 baking pan with parchment paper, leaving overhang.
  2. Make crust: Mix crushed graham crackers with melted butter and salt. Press firmly into bottom.
  3. Bake crust for 8-10 minutes until lightly golden. Remove and let cool slightly.
  4. For carrot cake layer: Mix flour, baking powder, cinnamon, nutmeg, and salt. Combine oil, eggs, and sugars separately.
  5. Fold dry ingredients into wet ingredients. Fold in grated carrots. Spread over crust.
  6. For cheesecake layer: Beat softened cream cheese until smooth. Add sugar, eggs, and vanilla. Beat until fluffy.
  7. Gently pour cheesecake mixture over carrot cake layer, spreading to cover evenly.
  8. Bake 45-50 minutes until cheesecake is set but still slightly jiggly in the center.
  9. Remove from oven and let cool completely. Then refrigerate for at least 4 hours.
  10. Using parchment overhang, lift entire cake from pan. Cut into bars using a sharp knife.
  11. Store bars in an airtight container in the refrigerator up to 5 days.
  12. Freeze individual bars up to 3 months. Serve chilled.