Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars

Who wants cream cheese frosting once you’ve received a layer of cheesecake filling? These bars mix two of our favourite desserts in a single: crumbly chunks of carrot cake baked right into a velvety layer of cheesecake. Honest warning: you might not be capable to have one with out the opposite once more.

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Carrot Cake Cheesecake Bars

  • 1½ cups (340 grams) unsalted butter, softened
  • 1½ cups (330 grams) firmly packed gentle brown sugar
  • 1¼ cups (250 grams) granulated sugar
  • 2 giant eggs (100 grams)
  • Four cups (500 grams) all-purpose flour
  • 2 teaspoons (Four grams) floor cinnamon
  • 2 teaspoons (Four grams) floor ginger
  • 1½ teaspoons (4.5 grams) kosher salt
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • ¼ teaspoon floor nutmeg
  • ¼ teaspoon floor allspice
  • 1½ cups (161 grams) frivolously packed grated carrot
  • Cheesecake Layer (recipe follows)
  1. Preheat oven to 350°F (180°C). Line a 13×9-inch baking pan with parchment paper, letting extra lengthen over sides of pan.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium velocity till fluffy, Three to Four minutes, stopping to scrape sides of bowl. Add eggs, separately, beating effectively after every addition.
  3. In a big bowl, whisk collectively flour, cinnamon, ginger, salt, baking powder, baking soda, nutmeg, and allspice. With mixer on low velocity, progressively add flour combination to butter combination, beating simply till mixed. Beat in carrots.
  4. Evenly unfold Four cups (about 1,120 grams) dough in ready pan. High with Cheesecake Layer. Crumble remaining dough (about 2 cups [about 560 grams]) on prime.
  5. Bake till edges are set, heart jiggles simply barely, and an instant-read thermometer inserted in Cheesecake Layer registers 175°F (79°C) to 180°F (82°C), 50 to 55 minutes. Let cool utterly in pan on a wire rack. Cowl and refrigerate for a minimum of Four hours or in a single day. Utilizing extra parchment as handles, take away from pan, trim edges, if desired, and lower into bars.

3.5.3251

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Cheesecake Layer

  • 16 ounces (454 grams) cream cheese, softened
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon (eight grams) all-purpose flour
  • 2 giant eggs (100 grams)
  • 1 tablespoon (13 grams) vanilla extract*
  1. Within the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese till clean. Add sugar and flour, and beat till mixed, stopping to scrapes sides of bowl. Add eggs, separately, beating till effectively mixed after every addition. Beat in vanilla. Use instantly.

We used Heilala Pure Vanilla Extract.

3.5.3251

 

 

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