Instructions

• Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment paper, leaving an overhang on two sides to lift the bars out later.
• Make the cheesecake filling: beat 8 ounces cream cheese with an electric or stand mixer until smooth. Add 1/2 cup granulated sugar and 1/2 tablespoon all-purpose flour and beat until combined, scraping down the bowl as needed. Add 1 large egg and 1 1/2 teaspoons vanilla extract and beat until smooth. Set the filling aside.
• Make the carrot cake batter: in the bowl of a stand mixer or with an electric mixer, beat 3/4 cup softened unsalted butter, 3/4 cup firmly packed light brown sugar, and 2/3 cup granulated sugar on medium-high speed until light and creamy, about 3–4 minutes.
• Add 1 large egg to the butter mixture and beat until incorporated, scraping down the sides of the bowl.
• In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon salt, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon allspice.
• With the mixer on low speed, gradually add the dry ingredients to the butter mixture just until combined. Fold in 3/4 cup lightly packed grated carrot with a spatula until evenly distributed.
• Assemble the bars: spread about two-thirds of the carrot cake batter in an even layer in the prepared pan. Spread the cheesecake filling evenly over that layer.
• Drop the remaining carrot cake batter over the cheesecake layer by spoonfuls. Gently spread or smooth the dollops to cover as much of the cheesecake as possible without fully mixing the layers.
• Bake for 36–38 minutes, or until the edges are set and the center still jiggles slightly when the pan is gently shaken.
• Cool the pan completely on a wire rack, then refrigerate for at least 4 hours before using the parchment overhang to lift the bars from the pan and cut into squares.