Carrot Cake Cheesecake Bars
Carrot Cake Cheesecake Bars! A layer of carrot cake crust topped with a cinnamon cheesecake sprinkled with a carrot cake crumble! Did I mention the smooth cream cheese glaze that you can pour all over the top?? Carrot cake at it’s finest!
Carrot Cake Cheesecake Bars. A layer of carrot cake. A layer of cinnamon cheesecake. A carrot cake crumble on top. All drizzled with a luscious cream cheese glaze. Yea. This is the dessert of my dreams come to life.
In the midst of packing up and moving to our new home, I somehow have had time to use what few kitchen supplies I had not packed up to make these little treats! The hub’s favorite dessert of all time is carrot cake. So of course I had to dress it up just a little bit. Which means, adding cheesecake. It’s been my thing lately. Like these Strawberry Cheesecake Brownies and Mint Cheesecake Bars. Then I smothered the bars in this dreamy cream cheese glaze. It’s the glaze that I used on my Strawberries and Cream Pancakes. And I don’t know why I don’t use this glaze more often. I think it may just be my most favorite thing in the world.
With Easter coming up I have a feeling that these little Carrot Cake Cheesecake Bars will be making another appearance in our house. Our NEW house. And I will hopefully have my entire kitchen not in boxes to be able to fully enjoy baking them!
More Cheesecake Love!
Carrot Cake Cheesecake Bars
- 1½ cups all purpose flour
- ¾ cup rolled oats
- ½ cup light brown sugar
- ¼ cup white granulated sugar
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp all spice
- ⅛ tsp nutmeg
- 6 tbsp unsalted butter
- ¾ tsp vanilla extract
- 1 cup carrot, grated
- ⅓ cup coconut, shredded
- ⅓ cup raisins
- ⅓ cup pecans, chopped
- 12 ounces cream cheese , softened
- ⅓ cup white granulated sugar
- 1 large egg
- 1 large egg yolk
- ½ tsp ground cinnamon
- Preheat oven to 350°F. Line a square baking pan with foil, spray with baking spray. Set aside.
- In a medium size mixing bowl add the flour, oats, light brown sugar, white sugar, baking soda, cinnamon, all spice, and nutmeg.
- Slice the butter into tablespoon size slices and add to the dry ingredients. Using a pastry blender or two butter knives, cut the butter into the dry ingredients. There should be no large pieces of butter remaining.
- Add in the remaining ingredients:vanilla, grated carrots, shredded coconut, raisins, and chopped pecans.
- Pour the crumb mixture into the prepared baking pan (reserving about 1 and 1/4 cup for topping). Press down in an even layer along the bottom of the baking pan.
- Bake in the oven for about 20 minutes.
- Meanwhile, prepare the cheesecake layer.
- In a small mixing bowl add the cream cheese. Mix until smooth and creamy. Add in the sugar, egg and egg yolk. Mix until combined and no lumps remain. Add in the cinnamon and mix until combined.
- When the crust is done baking, remove from the oven. Pour the cheesecake mixture over the top. Smooth out with a rubber spatula.
- Top with the remaining crumble mixture.
- Bake for an additional 30 minutes. The cheesecake should barely jiggle when the pan is shaken.
- Remove from the oven and allow to cool to room temperature. Place the baking pan in the fridge to cool for 2-3 hours before cutting and serving.