Description
Enjoy these Carrot Cake Cheesecake Bars that blend a buttery graham cracker crust with a creamy carrot-infused filling and a tangy sour cream topping. Perfect for any occasion, they offer a delicious combination of flavors and textures, making them a delightful treat for dessert lovers.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots (about 3 medium carrots)
- ½ cup crushed pineapple, drained
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup sour cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Chopped walnuts or pecans (optional, for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon. Mix until the crumbs are well coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of a 9×13 inch baking dish.
- Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Let it cool while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the granulated sugar and brown sugar, and continue to beat until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract, grated carrots, crushed pineapple, ground cinnamon, ground nutmeg, and salt. Mix until well combined.
- Pour the filling over the cooled crust, spreading it evenly.
- Bake for 30-35 minutes, or until the center is set and the edges are lightly golden.
- Let the cheesecake bars cool at room temperature for about 1 hour.
- Cover the baking dish and refrigerate for at least 4 hours, or overnight.
- In a small bowl, combine the sour cream, powdered sugar, and vanilla extract. Whisk until smooth.
- Spread the sour cream mixture evenly over the chilled cheesecake bars.
- Optionally, sprinkle with chopped walnuts or pecans.
- Cut into squares and serve chilled.
Notes
- For best results, allow the cheesecake bars to chill overnight for optimal flavor and texture.
- Feel free to customize the topping with your favorite nuts or leave it off for a simpler presentation.
- Prep Time: 20 minutes
- Cook Time: 45 minutes