Get ready to experience a mind-blowing dessert that will make your taste buds dance with joy! Imagine the warm, spicy comfort of classic carrot cake perfectly merged with the creamy decadence of cheesecake, topped with an irresistible crumbly layer that'll have everyone begging for seconds. These Carrot Cake Cheesecake Crumble Bars are not just a dessert - they're a culinary adventure that transforms ordinary baking into an extraordinary taste sensation that will become the star of any gathering!
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups grated carrots
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup sour cream
- 1 cup crumble topping
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, combine grated carrots, all-purpose flour, brown sugar, granulated sugar, melted butter, 2 eggs, vanilla extract, baking powder, baking soda, salt, and ground cinnamon. Mix thoroughly until a smooth batter forms.
- In a separate bowl, prepare the cheesecake layer by beating softened cream cheese, powdered sugar, sour cream, and the remaining egg until creamy and well-incorporated.
- Pour the carrot cake batter into the prepared baking pan, spreading it evenly across the bottom.
- Carefully spread the cream cheese mixture over the carrot cake batter, creating a distinct layer.
- Sprinkle the crumble topping evenly across the top of the cheesecake layer, ensuring complete coverage.
- Bake in the preheated oven for 45-50 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely in the pan for about 1 hour at room temperature.
- Once cooled, use the parchment paper handles to lift the bars out of the pan and transfer to a cutting board.
- Cut into 12 even bars, cleaning the knife between cuts for neat edges.
- Refrigerate for at least 2 hours before serving to allow the layers to set and flavors to meld together.
Tips
- Grate your carrots fresh for maximum moisture and flavor - pre-packaged shredded carrots can be too dry.
- Make sure your cream cheese and butter are truly at room temperature to ensure smooth, lump-free mixing.
- Use a sharp knife and clean it between cuts to get those picture-perfect, clean-edged bars.
- Don't skip the refrigeration step - it helps the layers set and intensifies the flavors.
- For extra richness, toast your crumble topping briefly before sprinkling on top.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- For best texture, let the bars sit at room temperature for 10-15 minutes before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
