Carrot Cake Cheesecake Bars

I didn’t crave sweets most of my pregnancy with Owen, but it was the first thing I ate after delivering him.  I was craving the sugar.  It’s like I was making up for the time I went without (ok, with less of) it.  
 
I made dinner for a friend that just had a baby and made these Carrot Cake Cheesecake Bars for dessert.  I’m hoping she is craving sweets post-partum just as much as I did, because these bars are definitely sweet, and boy are they rich.

If you are looking for a way to please both your Carrot Cake lovers and Cheesecake fans this Easter, I think these are your ticket (which means less work for you)!
 

 
 
 
These are a piece of cake to make. Here’s what you need….
 
Beat the cake mix, one egg, and stick of butter (softened)
 
 
Until it looks like this…
 
Press the dough into a greased 9 x 13 in. pan.
 
Then beat two 8 oz packages of cream cheese together until smooth.  Add two eggs, 1/2 c. sugar, and 1 tsp of vanilla and beat until combined.  
 Spread the cream cheese mixture over the bar mixture in the pan.
 
 
Bake at 350 for about 30-40 minutes. 
 
 Enjoy! And Happy Easter!
Carrot Cake Cheesecake Bars
 
For the carrot cake bar:
1 box Betty Crocker Carrot Cake Mix
1 egg
1 stick butter, soft
Instructions
Preheat oven to 350 degrees
Beat the cake mix, egg, and butter until it turns into a thick dough.  Press dough into a greased 9 x 13 inch pan.  Set aside while you make the cheesecake layer.
Cheesecake layer:
16 oz. cream cheese, soft
1/2 cup sugar
2 eggs
1 tsp vanilla
Frosting:
1 container Betty Crocker Cream Cheese Frosting
Instructions
In a medium sized bowl beat the cream cheese until smooth.  Add sugar, eggs, and vanilla and continue beating until creamy and smooth.
Pour the cheesecake layer over the carrot cake bar in the pan.  Bake for 30-40 minutes or until the edges start to pull away from the pan.  Let cool completely. 
Cut into squares and top each square with a dollop of Betty Crocker’s Rich and Creamy Cream Cheese Frosting.  I used a plastic sandwich bag and cut a hole in one of the corners to pipe my frosting. You  will only need about a 1/2 cup of frosting.
 

adapted from Sandra Lee’s Red Velvet Cheesecake Bars

Comments

  1. These sound AMAZING!I can’t wait to make these, they sound easy, yet elegant enough to serve company! Thanks for sharing!

  2. Ok these look ridiculously delicious and easy!!! Printing-Thanks Happy Easter!:)

  3. what a delicious dessert! Thanks for sharing :)

    Happy Easter to you too!

  4. These look amazing!! This takes the cream cheese frosting on carrot cake to an entirely new level….YUM!!

  5. love the step by step pics!! these look delish.

  6. Girl..I know I am NOT pregnant…but I am for sure craving these little bad boys now!

    They look so creamy and good!
    Yup…got the drool going!

    http://larkscountryheart.blogspot.com/

  7. Girl..I know I am NOT pregnant…but I am for sure craving these little bad boys now!

    They look so creamy and good!
    Yup…got the drool going!

    http://larkscountryheart.blogspot.com/

  8. Just found my dessert for Easter dinner! Thanks!

  9. Yummy variation! Thanks for sharing.

  10. Patti Keil says:

    I can’t wait to try these – two of my favorite desserts in one! YUM :)

  11. The next I make homemade carrot cake for my mom, I’m going to add this cheesecake layer on top. Thanks for the idea!

  12. My boyfriend and I decided to make these last night to bring to an Easter dinner. After we’d made the carrot cake layer we realized that we only bought one package of cream cheese. Since it was late and we were halfway into it, we decided to just half the cream cheese layer. I baked the bottom for about 10 minutes first, then added the cream cheese for the remaining 20. I stuck them in the fridge and went to bed, then this morning frosted them with “whipped” cream cheese frosting. I am sure the real way would be incredible because these are amazing!!

  13. I have made the red velvet version of these, so I can imagine how yummy your carrot cake version would be. Great photos.

  14. Those look delicious :3

  15. gorgeous! as long as i am not grating carrot, i am a happy girl.

    also, i love the step by step photos!

    happy easter!

  16. Oh my gosh these are genius! I wish I’d seen these before easter so I could have made them then! Now I’ll just have to find a reason to justify making them soon… :)

  17. Hi, I just wanted to let you know I posted these today over on my blog, come check it out. I also linked back to you! Thanks for sharing

  18. Made these for my Dad’s birthday and he loved them!! Thanks for sharing!

  19. Made these for my Dad’s birthday and he loved them!! Thanks for sharing!

  20. Hi Kristy! These look delicious. I came across them on Pinterest and i’m so glad I did. My boyfriend loves carrot cake and he will definitely LOVE these. I can’t wait to make them. Job well done. With that said, I like these so much that I am featuring them on my weekly Foodie Friday post with one of your photos and due credit of course with a link back. Please stop by tomorrow and check it out. http://chicagocuisinecritique.blogspot.com
    Thanks so much for sharing! :)

  21. Anonymous says:

    Am I missing something? In the pic it shows a Betty Crocker frosting, but in the ingredients listed, it doesn’t say anything about frosting. So I’m confused. Did I miss something? Betty Crocker frosting or not??

    Thanks!

  22. Lisa BM says:

    I have made these twice and OMG! My family and friends loved them. Just whipped up a batch this mornign for bingo tonight! Thanks for the recipe. Might look exactly like the picture too

  23. these look delicious! I’m planning on making for an upcoming party- would it be OK to make the night before? Thanks!!

  24. These look yummy! Don’t you LOVE that Madagascar Vanilla Paste? It is my absolute FAVORITE!!!

  25. margie suares says:

    hi. was wondering how much is a stick of butter in grams or ounces please

  26. We are having an Autumn Fest at work and these are what I’m taking. They are easy to make.

Trackbacks

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