Carrot Cake Cheesecake Bars

by Kelli H. on June 16, 2014

I hope everyone had  a good Father’s Day. My Father’s Day is always full of delicious food. I usually don’t know what to get my dad for a gift, so I end up making him dinner. I think the last few years have been baby back ribs, so I guess it’s somewhat of a tradition now. It just doesn’t get better than this recipe. It’s tried and true and seems to be a household favorite. I even heard talk last night that those ribs are the best ribs they’ve ever had. I’d agree and say they are easily the best ribs I’ve ever had.

Beisdes ribs we also had barbecued corn, bourbon baked beans, and a green salad. Dinner was delicious and easy to make. The meal is definitely not something I want to eat multiple times a year but every Father’s Day I’m excited for dinner. I think my dad enjoys the dinners, too and that’s what counts the most, right?

We followed the dinner with these delicious carrot cheesecake bars. I had seen the recipe on The Sweets Life on Sunday morning while I was making my meal plan and these screamed out to me. They seemed like a pretty easy dessert to make but they also looked incredible. I knew they’d make the perfect dessert for Dad.

I highly recommend these cheesecake bars. Who would have ever thought of putting cheesecake and carrot cake together? I love how simple this recipe was to make but also how delicious the end product was. I’ll definitely be keeping this recipe in my arsenal and making it for future special occasions.

Carrot Cake Cheesecake Bars
Barely Adapted from The Sweets Life

Carrot Cake:
1 cup sugar
1 1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 teaspoons vanilla extract
2 small carrots, shredded
1/3 cup shredded sweetened coconut
1/3 cup chopped pecans
1 egg
1 stick unsalted butter, room temp.

Cheese Cake:
2 (8 oz ) packages cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup sour cream
1/8 teaspoon salt
2 eggs, room temp.

1. Preheat oven to 375 degrees. Line a 9″x13″ casserole dish with aluminum foil and spray with non-stick spray.

2. In the bowl of an electric mixer beat all carrot cake ingredients and mix until a thick dough forms. Spread out evenly into the bottom of the prepared casserole dish.

3. In the bowl of an electric mixer; beat cream cheese until fluffy. You may need to scrape down the sides of the bowl. Pour in sweetened condensed milk and beat until well combined. Beat in vanilla, sour cream, salt, and eggs until well combined. Scrape down the sides of the bowl to make sure it’s fully incorporated. Pour over carrot cake dough. Bake for 20-30 minutes or until edges are raised and middle is only slightly jiggly. Remove from oven and let cool on a wire rack before moving to a refrigerator for 2-3 hours or overnight, before serving. Cut into squares and serve.

{ 4 comments… read them below or add one }

Made in Sonoma June 16, 2014 at 5:33 pm

so glad you ended up making them–some of my favorites for sure!


Made in Sonoma June 16, 2014 at 6:22 pm



Made in Sonoma June 17, 2014 at 2:20 am

These sound sooo good. Two of my favorite things. Now I must find an excuse to make them!


Made in Sonoma June 18, 2014 at 1:43 am

Sounds like such a great meal. . . And now I want dessert!


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