Carrot Cake Cheesecake Bars
These Carrot Cake Cheesecake Bars are the perfect mashup of spiced carrot cake and creamy cheesecake – a dreamy treat for any occasion!
Equipment
- 8x8 inch baking pan
- Mixing bowls
- Electric mixer or hand mixer
- Grater
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
For the Crust
- 1 cup Graham cracker crumbs
- 1/4 cup Sugar
- 1/2 cup Unsalted butter melted
For the Cheesecake Filling
- 2 packages Cream cheese softened
- 1/2 cup Sugar
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1 cup Grated carrots freshly shredded
- 1/2 cup Crushed pineapple drained
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 1/2 cup Chopped walnuts or pecans
Instructions
Prepare the Crust
- In a medium bowl, combine 1 cup graham cracker crumbs, 1/4 cup sugar, and 1/2 cup melted unsalted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your parchment-lined 8x8-inch pan, creating an even layer. Place it in the refrigerator to chill while you prepare the filling.
Make the Cheesecake Filling
- In a large bowl, use an electric mixer to beat 2 packages of softened cream cheese until creamy and smooth. Add 1/2 cup sugar and 1 teaspoon vanilla extract, and continue to mix until combined. Beat in 2 large eggs, one at a time, making sure each is fully incorporated before adding the next.
- Gently fold in 1 cup grated carrots, 1/2 cup drained crushed pineapple, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt. Finally, fold in 1/2 cup chopped walnuts or pecans to add texture.
Assemble and Bake
- Pour the cheesecake mixture over the chilled crust, spreading it evenly with a spatula. Bake in a preheated oven at 325°F (163°C) for 40-45 minutes, or until the edges are set but the center still jiggles slightly when you shake the pan gently.
Cool and Chill
- Remove the bars from the oven and let them cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to allow the cheesecake to set fully.
Slice and Serve
- Lift the bars out of the pan using the parchment paper edges. Slice into squares using a sharp knife, wiping the blade clean between cuts for neat edges. Serve chilled and enjoy!
Notes
- Drain crushed pineapple thoroughly to avoid a watery filling.
- Use softened cream cheese and beat well for a smooth, airy texture.
- Chill the crust before adding filling to prevent it from falling apart.
- Omit nuts for a nut-free version without sacrificing flavor.
- Store bars in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.