Carrot Cake Swirled Cheesecake Bars are a great fall recipe that combines carrot cake and cheesecake into one delicious dessert bar. You’re going to love the pretty swirl effect on these bars. Perfect for your next potluck.
I love the mix of carrot cake and cheesecake in this easy dessert.
We’re making real carrot cake batter then layering it up and swirling it with homemade cheesecake filling
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Key to Success #1 – Use Whole Fresh Carrots
The main ingredient in the carrot cake batter is fresh carrots.
Be sure to use whole fresh carrots, not baby carrots.
Baby carrots do not have the same moisture content as whole carrots so your carrot cake layer may not be as moist if you use baby carrots.
Peel the carrots then use a zester or a fine grater to shred the carrots into a bowl.
I place my bowl into the sink and then shred the carrots right into the bowl with a zester.
The orange from the carrots will stain your hands or a towel so be careful.
If you are in a hurry, you can use a food processor to shred up the carrots.
Cut the carrots into medium-sized chunks then place them in the food processor and pulse until the carrots are finely shredded.
This method is especially good if you have people who would be bothered by seeing visible carrots in the dessert bars. My children fall into this category.
Using a food processor does change the texture of the carrot cake layer a bit, but it’s a suitable substitution if you don’t want to grate the carrots by hand.
Key to Success #2 – Soften the Cream Cheese
The cheesecake filling starts with three packages of cream cheese.
It is important to start with softened cream cheese so that the filling will be able to be mixed together thoroughly.
Make sure the cream cheese is softened before you whip up the filling.
Using softened cream cheese will ensure that your cheesecake filling is nice and smooth with no cream cheese lumps.
Leave the packages of cream cheese out on the countertop for about an hour.
If you are in a hurry, you can microwave the cream cheese for a few seconds to soften it.
Remove the cream cheese from the foil package and place it in a microwave-safe bowl.
Next, heat in the microwave on the defrost setting for 20-30 seconds until the cream cheese is soft but not melted.
Key to Success #3 – Layer Then Swirl
These Carrot Cake Swirled Cheesecake Bars are two layers of goodness, but they also have a pretty swirled top.
Start by adding HALF of the carrot cake batter to the bottom of a 13 by 9-inch baking dish.
This will be the bottom layer of your Carrot Cake Cheesecake Bars.
Next, alternate spoonfuls of the cheesecake mixture and the rest of the carrot cake batter on top of the bottom carrot cake layer.
Alternating the two batters will help you create a pretty marbled or swirled effect without much effort.
To finish off the look, run a knife through the top layer of the filling to create the swirl pattern.
Insert the knife only about 1 inch into the batter so that you don’t distrub the carrot cake layer on the bottom.
You want the bottom carrot cake layer to remain intact so that your cheesecake bars will have a firm foundation when you try to pick them up to bite into them.
Either way, these Carrot Cake Swirled Cheesecake Bars are delicious and will soon become a family favorite.
Save this Carrot Cake Swirled Cheesecake Bars recipe to your favorite Cakes Recipes board or your Fall Desserts board.
For the Carrot Cake Layer
- 1 cup sugar
- 1 cup all-purpose flour
- 1 1/2 cups finely grated carrots
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2/3 cup oil
- 2 eggs
For the Cheesecake Layer
- 3 pkgs (8 oz each) cream cheese
- 1 cup sugar
- 2 eggs
- 1/4 cup milk
- 2 Tbsp all-purpose
- 1 tsp lemon extract
- Preheat oven to 325 degrees F. Grease 9x13-inch baking dish. Set aside.
- In a large bowl, make the carrot cake batter. Mix together flour, sugar, cinnamon, and baking soda. Add in oil and eggs and vanilla extract. Stir in grated carrots. Pour 1/2 of the cake batter into the prepared pan.
- In a medium mixing bowl, beat together the cream cheese and sugar until light and fluffy. Add milk, flour, and lemon extract and mix well. Add eggs then beat on low until just combined.
- Alternate spoonfuls of the cream cheese mixture and the reserved carrot cake mixture into the pan. Run a knife through the batter a few times for a swirled effect.
- Bake 45-50 minutes until a toothpick inserted into the center comes out clean. Cool completely before removing from pan.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 35mgSodium: 142mgCarbohydrates: 22gFiber: 0gSugar: 17gProtein: 3g
Nutrition Information Provided For Educational and Informational Purposes Only.