Looking for a mouthwatering dessert that feeds a crowd with ease? Your search is over. Make a pan of Carrot Cake Cheesecake Bars and watch them disappear.
Spring is just around the corner and that means that it’s carrot cake season! Although, isn’t it always carrot cake season? Please tell me it isn’t just me. Carrot cake and cheesecake are always a welcome sight around here.
And you are in luck today because I took 2 of my favorite desserts and combined them into one spectacular one and made these Carrot Cake Cheesecake Bars.
Traditionally a carrot cake recipe calls for oil to keep it nice and moist, but I used my favorite Kerrygold butter in this version. The high-fat content of this grass-fed goodness makes an amazing carrot cake. It’s the perfect blend of cinnamon, nutmeg, and carrot flavor. Simply add the cheesecake batter, swirl it all together and it’s heaven on a plate.
How to make the marble swirl in cheesecake bars
The marble swirl is what makes these Carrot Cake Cheesecake Bars so beautiful, but don’t stress about making your bars look just like the pictures. There is no wrong way to make the marble swirl and no matter how many times you try, that swirl will never look the same. And that’s OK!!
Simply alternate spoonfuls of the cheesecake and carrot cake batters in alternating spoonfuls in the pan. Drag a sharp knife through the top in a circular motion to create the swirl.
These Carrot Cake Cheesecake Bars make a rich, decadent dessert that looks like you slaved for hours in the kitchen. That gorgeous swirl will do it every time. But don’t worry, your secret is safe with me. No one else needs to know just how easy it is.
You’ll know what a hit they are when you look at the clean plates and share the recipe.
Carrot Cake Cheesecake Bars
- 1 cup Kerrygold® Butter, melted and slightly cooled
- 1 1/2 teaspoons cinnamon, ground
- 1 cup plus 1 tablespoon flour, divided
- 1 2/3 cups sugar, divided
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg, ground
- 4 eggs, divided
- 1/4 teaspoon salt
- 3 teaspoons vanilla extract, divided
- 1 1/2 cups finely grated carrots
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 tablespoons cream
|Amount Per Serving||As Served|
|Calories 452kcal Calories from fat 277|
|% Daily Value|
|Total Fat 31g||48%|
|Saturated Fat 18g||90%|
|Dietary Fiber 1g||4%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|