Carrot Cake Cheesecake Bars
Jun 21, 2023 18:06:24 GMT -5
Post by Honoria on Jun 21, 2023 18:06:24 GMT -5
Carrot Cake Cheesecake Bars
FOR THE CHEESECAKE:
16 oz (Two 8oz packages) cream cheese, softened
2/3 cup granulated white sugar
2 tsp all-purpose flour
2 large eggs
2 tsp pure vanilla extract
1/2 cup full-fat sour cream
FOR THE CARROT CAKE:
1/2 cup vegetable oil
8 oz (approx 1/3 cup) crushed pineapple, drained
2/3 cup granulated white sugar
1/3 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1½ tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1¼ cups all-purpose flour
1¼ cups finely grated carrots
Instructions
Preheat oven to 350℉. Line a 9x13" light metal rectangular pan with foil or parchment paper, allowing the excess of the foil or parchment to hang over the sides. Spray the foil or parchment with cooking spray; set aside.
Make the cheesecake: In a large bowl of a stand mixer or in a large bowl with a handheld electric mixer, cream together the cream cheese and granulated sugar until creamy and smooth, about 2 minutes. Add in the flour and eggs, one at a time, followed by the vanilla extract, mixing well after each addition. Lastly, beat in the sour cream until mixed well. Tap the bowl on the counter about 30 times gently to pop any air bubbles. Set aside.
Now, move onto the carrot cake. In another clean bowl, combine the oil, crushed pineapple, granulated and brown sugars, eggs, and vanilla extract and whisk together until combined, about 30 seconds. Add in the spices, baking powder, baking soda, salt, and flour and mix until just barely combined. Lastly, fold in the finely shredded carrots until just combined. Tap the bowl on the counter about 30 times gently to pop any air bubbles.
Pour 2/3 of the carrot cake mixture into the prepared greased and lined pan and spread to the edges with a rubber spatula or spoon. Top with the cheesecake mixture which will may be on the thinner side. Dollop the remaining carrot cake batter on top of the cheesecake layer and using a clean butter knife, swirl the cheesecake and carrot cake layers together very lightly. Don't go overboard marbling this layer.
Bake for 35-40 minutes or until the top is light golden brown and the center appears set. If it jiggles very slightly, that's okay, but it should not be sloshing around in the pan. Cool completely at room temperature, then refrigerate for at least 4 hours to set before cutting into squares to serve. Store any leftovers airtight in the fridge for up to 5 days.
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FOR THE CHEESECAKE:
16 oz (Two 8oz packages) cream cheese, softened
2/3 cup granulated white sugar
2 tsp all-purpose flour
2 large eggs
2 tsp pure vanilla extract
1/2 cup full-fat sour cream
FOR THE CARROT CAKE:
1/2 cup vegetable oil
8 oz (approx 1/3 cup) crushed pineapple, drained
2/3 cup granulated white sugar
1/3 cup light brown sugar
2 large eggs
1 tsp pure vanilla extract
1½ tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1¼ cups all-purpose flour
1¼ cups finely grated carrots
Instructions
Preheat oven to 350℉. Line a 9x13" light metal rectangular pan with foil or parchment paper, allowing the excess of the foil or parchment to hang over the sides. Spray the foil or parchment with cooking spray; set aside.
Make the cheesecake: In a large bowl of a stand mixer or in a large bowl with a handheld electric mixer, cream together the cream cheese and granulated sugar until creamy and smooth, about 2 minutes. Add in the flour and eggs, one at a time, followed by the vanilla extract, mixing well after each addition. Lastly, beat in the sour cream until mixed well. Tap the bowl on the counter about 30 times gently to pop any air bubbles. Set aside.
Now, move onto the carrot cake. In another clean bowl, combine the oil, crushed pineapple, granulated and brown sugars, eggs, and vanilla extract and whisk together until combined, about 30 seconds. Add in the spices, baking powder, baking soda, salt, and flour and mix until just barely combined. Lastly, fold in the finely shredded carrots until just combined. Tap the bowl on the counter about 30 times gently to pop any air bubbles.
Pour 2/3 of the carrot cake mixture into the prepared greased and lined pan and spread to the edges with a rubber spatula or spoon. Top with the cheesecake mixture which will may be on the thinner side. Dollop the remaining carrot cake batter on top of the cheesecake layer and using a clean butter knife, swirl the cheesecake and carrot cake layers together very lightly. Don't go overboard marbling this layer.
Bake for 35-40 minutes or until the top is light golden brown and the center appears set. If it jiggles very slightly, that's okay, but it should not be sloshing around in the pan. Cool completely at room temperature, then refrigerate for at least 4 hours to set before cutting into squares to serve. Store any leftovers airtight in the fridge for up to 5 days.
link
