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Crumbly spiced carrot cake bars with a delicious cheesecake center! They are packed with flavor and sure to be a hit!
It is starting to feel like spring around here and we are loving it! It was such a beautiful day today and it got into the 70s. We spent most of our day outside enjoying the nice weather. It is such a relief to start being able to go outside when you have been in hibernation for the winter.
I love spring desserts. Carrot cake is one of my favorites and I could eat it year round. Any dessert that you can sneak a vegetable into it and still be yummy is awesome. So because it has a vegetable in it, it has to be somewhat healthy right!?
Carrot cake and cheesecake go so perfectly together. The spices in the carrot cake and the sweetness of the creamy cheesecake center is to die for. It was amazing together in this crumbly delicious bar!
I love how the shredded carrots gives the bar a unique texture. Everything came together so well in this dessert. From the bottom of the moist and buttery crust, to the cheesecake center, to the crumbly carrot cake topping, you are going to love this dessert!
Recipe inspired by Wicked Good Kitchen
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Carrot Cake Cheesecake Crumble Bars
Ingredients
- 2 ½ cups all-purpose flour
- 1 ¼ cups old-fashioned oats
- ¾ cups packed light brown sugar
- ½ cup granulated sugar
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- 1 cup softened butter
- 1 teaspoon vanilla
- 1 ½ cup grated carrots, about 3 large
- ¾ cup chopped pecans
Cheesecake Layer:
- 2 (8-ounce) blocks softened cream cheese
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking dish with aluminum foil or parchment paper and spray with cooking spray. Set aside.
- In the bowl of a stand mixer using the paddle attachment, combine 2 ½ cups all-purpose flour, 1 ¼ cups old-fashioned oats, ¾ cups packed light brown sugar, ½ cup granulated sugar, ½ teaspoon baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon allspice, and ¼ teaspoon nutmeg. Add 1 cup softened butter and mix until it resembles a coarse meal texture.
- Sprinkle in 1 teaspoon vanilla and mix. With a spatula or spoon stir in 1 ½ cup grated carrots, and ¾ cup chopped pecans. Reserve 2 cups of the crumb mixture and press the rest in the bottom of the prepared pan. Bake for 20 minutes.
Cheesecake Layer:
- While the crust is baking, whisk together the 2 (8-ounce) blocks softened cream cheese and ⅔ cup granulated sugar until smooth. Add the 2 large eggs one by one until smooth and lastly add the 1 teaspoon vanilla.
- Once the crust is done baking, spread the cheesecake mixture over the warm crust.
- Top with the remaining crumbs and bake for an additional 25-30 minutes or until the top is golden brown and the cheesecake layer is set.
- Let cool completely and refrigerate for at least 3 hours for easier cutting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I guess I can “half” this recipe so that it fits in an 8″ springform pan?
Hi,
Im guessing u mean Qty 2 8oz pkgs of cream cheese
2 packages of cream cheese that are each 8 oz, correct!
is topping necessary?
No, you do not have to have the toppings if you would like it a little lighter,
Can I use walnuts instead of pecans?
Yes, walnuts will taste just as good!
is it icing sugar in cream cheese filling or just white sugar?
Just white sugar
Can you use an electric hand mixer,that doesn’t have a paddle attachment
Yes, of course! You will just want to make sure that you do not over beat it. Enjoy your cake!
These are in the oven and smell incredible!! Do you refrigerate until serving?
Thank you for the nice recipe.
Hi – looks delicious. Do they have to remain refrigerated until ready to serve?
I really think these sound heavenly will try using the steel cut oats here also
the recipes looks delish!
What size of cream cheese? would like to make them.
8 ounces. 🙂
Mmm! I think I’m going to have to bake these up for my sister in law, she loves carrot cake everything!
Love your rendition of Carrot Cake Cheesecake Crumble Bars, Alyssa! They look sublime and I can’t wait to try your recipe. Happy early spring! xo
Hi Alyssa,
Can you tell me is this a 8 or 16 oz size of cream cheese, each?
Thanks,
Sheri
Is that two 8 oz pks of cream cheese? It doesn’t give the measurement. This sounds delish but I think I’ll try it with chevre instead of cream cheese to lower the sodium and kick up the flavor just a bit. Love your blog and all your great recipes.