Carrot cake cheesecake bars stack a spiced carrot cake base beneath a smooth baked cheesecake layer. Thorough chilling gives the two layers enough structure for clean slices.
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Recipe at a Glance
- Yield: 16 bars
- Preparation: 30 minutes
- Cooking: 55 minutes
- Resting and chilling: Cool 1 hour, then refrigerate at least 4 hours
Table of Contents
Ingredients
Carrot base
| Ingredient and amount |
|---|
| 1 large egg |
| 90 g light brown sugar |
| 70 ml neutral oil |
| 100 g all-purpose flour |
| 1/2 teaspoon baking soda |
| 1 teaspoon cinnamon |
| 1/4 teaspoon salt |
| 120 g finely grated carrot |
| 30 g chopped walnuts, optional |
Cheesecake
| Ingredient and amount |
|---|
| 450 g full-fat block cream cheese, softened |
| 100 g granulated sugar |
| 2 large eggs, room temperature |
| 60 g sour cream |
| 1 teaspoon vanilla extract |
Before You Start
Grate carrots finely and use room-temperature cream cheese to keep both layers even.
Directions
1. Prepare base
Heat oven to 175°C (350°F). Line a 20 cm square metal pan. Whisk egg, sugar and oil. Fold in flour, soda, cinnamon, salt, carrot and optional walnuts. Spread in pan.
2. Prebake
Bake base for 10–12 minutes until surface begins setting but center is not fully baked. Reduce oven to 160°C (325°F).
3. Mix cheesecake
Beat cream cheese and sugar on low until smooth. Mix in sour cream and vanilla, then eggs one at a time just until combined.
4. Bake
Spread gently over the warm base. Bake 40–50 minutes until edges are set and the middle has a small gentle wobble. Tent if top browns.
5. Chill
Cool on a rack for about 1 hour, then refrigerate at least 4 hours. Lift out with parchment and slice with a clean sharp knife.
Cook’s Tips
- Grate carrots finely and use room-temperature cream cheese to keep both layers even.
- Measure the ingredients before starting, use the stated pan size and follow the doneness cues rather than the clock alone.
Storage
Refrigerate covered up to 4 days. Freeze wrapped chilled bars for up to 1 month and thaw overnight in the refrigerator.
Frequently Asked Questions
Can I use spreadable cream cheese?
Block cream cheese is more reliable for a firm cheesecake layer.
Can I omit walnuts?
Yes, simply leave them out.