Carrot Cheesecake Swirl Bars
A rich combination of spiced carrot cake and creamy vanilla cheesecake, all in one marbled dessert bar.
Recipe - Stillwater Wine & Spirits
Carrot Cheesecake Swirl Bars
Prep Time20 Minutes
Servings12
Cook Time35 Minutes
Ingredients
2/3 cup melted butter
1 1/3 cups light brown sugar
1 large egg
1 large egg yolk
1 1/2 tsp vanilla extract
1 1/3 cups all-purpose flour
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
1 1/3 cups shredded carrots
3/4 cup chopped toasted walnuts
6 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
Directions
- Preheat to 350°F. Line 9x9-inch baking pan with foil, leaving a 2-inch overhang around the edges; spray with cooking spray.
- In a medium bowl, add the melted butter and brown sugar and stir to combine. Stir in the egg, egg yolk and vanilla. Add in the flour, cinnamon, baking powder and salt and stir until completely combined. Fold in the shredded carrots and 1/2 cup walnuts. Set aside.
- In a medium bowl, add in the cream cheese, sugar, egg yolk and vanilla. Mix until smooth.
- Spread 2/3 of the carrot batter evenly into the prepared pan. Drop spoonfuls of cream cheese mixture on top of the carrot batter.
- Drop the remaining carrot batter on top of the spoonfuls of cream cheese. With a rubber spatula or knife, begin gently swirling the two together. Sprinkle the remaining 1/4 cup walnuts over the top.
- Bake for about 30-35 minutes, the edges will be golden brown and there will be very little jiggle to the center.
- Cool completely before cutting. Store airtight in the refrigerator.
20 minutes
Prep Time
35 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Directions
- Preheat to 350°F. Line 9x9-inch baking pan with foil, leaving a 2-inch overhang around the edges; spray with cooking spray.
- In a medium bowl, add the melted butter and brown sugar and stir to combine. Stir in the egg, egg yolk and vanilla. Add in the flour, cinnamon, baking powder and salt and stir until completely combined. Fold in the shredded carrots and 1/2 cup walnuts. Set aside.
- In a medium bowl, add in the cream cheese, sugar, egg yolk and vanilla. Mix until smooth.
- Spread 2/3 of the carrot batter evenly into the prepared pan. Drop spoonfuls of cream cheese mixture on top of the carrot batter.
- Drop the remaining carrot batter on top of the spoonfuls of cream cheese. With a rubber spatula or knife, begin gently swirling the two together. Sprinkle the remaining 1/4 cup walnuts over the top.
- Bake for about 30-35 minutes, the edges will be golden brown and there will be very little jiggle to the center.
- Cool completely before cutting. Store airtight in the refrigerator.