Small-Batch Carrot Cake Cheesecake Bars

Small-Batch Carrot Cake Cheesecake Bars

We’ve scaled down our Carrot Cake Cheesecake Bars from a big rectangle pan to slot in a smaller sq. pan for these events if you need the basic carrot, pecan, and spiced taste of carrot cake however want a recipe for a barely smaller crowd.

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Small Batch Carrot Cake Cheesecake Bars

  • ¾ cup (170 grams) unsalted butter, softened
  • ¾ cup (165 grams) firmly packed mild brown sugar
  • ½ cup plus 2 tablespoons (124 grams) granulated sugar
  • 1 giant egg (50 grams)
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon (2 grams) floor cinnamon
  • 1 teaspoon (2 grams) floor ginger
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • ½ teaspoon (2.5 grams) baking soda
  • ⅛ teaspoon floor nutmeg
  • ⅛ teaspoon floor allspice
  • ¾ cup (80.5 grams) flippantly packed grated carrot
  • Cheesecake Layer (recipe follows)
  1. Preheat oven to 350°F (180°C). Line a 8-inch sq. pan with parchment paper, letting extra prolong over sides of pan.
  2. Within the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium pace till fluffy, Three to four minutes, stopping to scrape sides of bowl. Add egg, beating nicely.
  3. In a big bowl, whisk collectively flour, cinnamon, ginger, salt, baking powder, baking soda, nutmeg, and allspice. With mixer on low pace, regularly add flour combination to butter combination, beating simply till mixed. Beat in carrots.
  4. Evenly unfold 2 cups (about 560 grams) dough in ready pan. Prime with Cheesecake Layer. Crumble remaining dough (about 1 cup [about 280 grams]) on high.
  5. Bake till edges are set, middle jiggles simply barely, and an instant-read thermometer inserted in Cheesecake Layer registers 175°F (79°C) to 180°F (82°C), about 38 minutes. Let cool utterly in pan on a wire rack. Cowl and refrigerate for no less than four hours or in a single day. Utilizing extra parchment as handles, take away from pan, trim edges, if desired, and lower into bars.


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Cheesecake Layer

  • Eight ounces (227 grams) cream cheese, softened
  • ½ cup (100 grams) granulated sugar
  • ½ tablespoon (four grams) all-purpose flour
  • 1 giant egg (50 grams)
  • ½ tablespoon (6.5 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 egg, beating nicely. Beat in vanilla. Use instantly.

We used Heilala Pure Vanilla Extract.




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