Carrot Cake Cheesecake Bars | Munchies by Mallory

Munchies by Mallory

Name: Carrot Cake Cheesecake Bars
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 6
Ingredients: Challenge Butter, Unsalted, European Style; O Organics Organic Sugar Brown Light - 24 Oz; O Organics Eggs, Brown, Large; McCormick Pure Vanilla Extract (2 oz); Gold Medal All Purpose Flour with Resealable Bag; McCormick Gourmet™ Organic Ground Saigon Cinnamon; McCormick Gourmet™ Organic Whole Nutmeg; Rumford Baking Powder Reduced Sodium - 4 Oz; Morton Iodized Salt, 26 Ounce; Carrot; O Organics Cream Cheese Spread Tub; Cake Mate Sugar, Blue

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Carrot Cake Cheesecake Bars

Serves 635 mins prep45 mins cook

It’s truly the best of both worlds with this recipe!! I made it for Easter for the fam & it was so freakin good!!!

0 servings

What you need

Challenge Butter, Unsalted, European Style

unsalted butter

O Organics Organic Sugar Brown Light - 24 Oz

cup light-brown sugar

brown egg

tbsp vanilla extract

Gold Medal All Purpose Flour with Resealable Bag

cup all purpose flour

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

tsp nutmeg

Rumford Baking Powder Reduced Sodium - 4 Oz

tsp baking powder

salt

carrot

cup cream cheese

cup sugar

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Instructions

For the carrot cake layer:
Beat together 1/2 cup brown butter with 1 cup brown sugar. Once fluffy combined, add in 1 egg & 1 tbsp vanilla extract. Then fold in 1 cup flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon baking powder, and a pinch of salt. Once fully combined, fold in 1 cup grated carrots. Pour into a greased 8x8 baking dish.

For the cheesecake swirl:
Beat together 1/2 room temp cream cheese,1/4 cup sugar, 1 egg yolk, & 1 teaspoon vanilla extract. Swirl the mixture in with the carrot cake batter. Bake at 350 for 39 mins. Let fully cool before slicing!!

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