Thursday, May 1, 2014

Carrot Cake Cheesecake Crumb Bars

These are probably the moist amazing bars I have ever eaten, imagine a cross between a carrot cake, cheesecake, a buttery shortbread crumble crust, homemade carrot cake jam ( recipe below), warm spices, oats, nuts, white chocolate chips, topped with more crumble on top then, if you want to top the best bars you will ever eat, drizzle caramel sauce on top. You do not need to, only if you want that extra layer of flavor. I know I say to a lot of recipes that they are the best, but these really are, these  bars I make all of the time, but if you are looking to find a bar recipe that you want to impress, use this one, everyone will want this recipe. I was so darn excited when I found this recipe. It also may seem like a lot of ingredients, but I am sure most of them are in your pantry, the are not crazy ingredients you cannot find.


  • For the Carrot Cake Crust & Crumble Topping
  • 2½ cups  all-purpose flour
  • 1¼ cups old-fashioned rolled oats
  • ¾ cup light brown sugar
  • ½ cup granulated sugar
  • ½ teaspoon  baking soda
  • 1 to 1½ teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon freshly grated whole nutmeg
  • 1 cup  butter, softened
  • 1 teaspoon pure vanilla extract
  • 1½ cups finely grated peeled carrots, about 3 medium
  • ½ cup flaked coconut
  • ½ cup raisins or golden raisins
  • ¾ cup chopped walnuts or pecans
  • ¾ cup white chocolate chips
  • Directions For The Cheesecake Filling:
  • 2 (8-ounce) packages cream cheese, softened to room temperature
  • 2/3 cup  granulated sugar
  • 2 large eggs 
  • 2 teaspoons freshly squeezed lemon juice, not bottled
  • 2 teaspoon pure vanilla extract 
  • 6 tablespoons Carrot Cake Jam, recipe on the bottom of this page, also you can search my blog for the recipe type in Carrot Cake Jam, but easier to use the one I put on bottom)
  • 4 tablespoons  prepared salted caramel sauce or dulce de leche
  • For The Topping ( optional)
  •  Prepared caramel sauce or dulce de leche, optional for drizzling 


1. Arrange oven rack in lower third of oven and preheat oven to 350ºF. Prepare 9x13-inch metal baking pan with aluminum foil by first turning the pan upside down. Center a 17-inch long piece of foil shiny-side down over the pan. Carefully press down on the sides, folding corners, to shape the foil snugly around pan without tearing. Remove the foil keeping its shape. Place shaped foil into pan and press into place along bottom and sides. With a piece of plastic wrap, grease the foil along bottom and sides of pan with butter softened to room temperature or with melted butter. Set aside. This will create “handles” which will help removing bars from pan and to transfer to cutting board to cut into even bars after chilling.
2. Prepare the Crust & Crumble Topping: In a large bowl, whisk together flour, oats, sugars, baking soda and spices until well combined. Using a pastry blender, cut butter into flour and oat mixture until it resembles a coarse meal with small pea-sized pieces of butter. (Alternatively, use a stand mixer fitted with paddle attachment to blend until mixture is crumbly.) Sprinkle in vanilla extract and gently toss the mixture to blend. Stir in carrots, coconut, raisins and nuts. Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl. Press remaining dough evenly into prepared baking pan. Bake for 20 minutes.
3. Meanwhile, prepare the cheesecake filling.
Prepare the Cheesecake Filling: Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat the cream cheese until creamy. Gradually add sugar and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula. Add the eggs, one at a time, blending well after each addition. Add the lemon juice and vanilla; mix until fully incorporated and smooth.
4. Once the crust is done baking, transfer to wire rack. Using rubber spatula, scrape and pour cheesecake filling over warm crust and spread evenly with rubber spatula. Spoon carrot cake jam into 6 small dollops in the cheesecake filling evenly spaced apart; drizzle caramel sauce evenly around the carrot cake jam. Using a butter knife, swirl the jam and caramel sauce together with the cheesecake filling all around. Sprinkle with ½ cup white chocolate morsels and reserved crumb mixture. Then, top with remaining white chocolate morsels.
5. Bake in preheated oven until topping is golden brown and cheesecake filling is set but jiggles slightly, about 45 minutes. Remove from oven and carefully transfer to wire rack to cool completely, about 2 hours. Refrigerate at least 3 to 4 hours (overnight preferred) so the cheesecake is firm enough to cut. Cut into bars.
6. To Serve Bars: Serve at room temperature or chilled. If desired, serve with warm caramel sauce drizzled on top.

Carrot Cake Jam Recipe: ( Also on my blog, you can search)

  • 1 (12-ounce) jar orange marmalade
  • ½ to 1 teaspoon unsulphured molasses
  • ½ cup grated peeled carrots, about 1 carrot
  • ¼ cup  crushed pineapple, well drained
  • ¼ cup flaked coconut 
  • ½ teaspoon ground cinnamon 
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground cloves
  • 1/8 teaspoon ginger 
  • ¼ teaspoon  pure vanilla extract 
  • 1 tablespoon tapioca flour (tapioca starch) 


1. In a medium saucepan over low heat, combine all ingredients with the exception of the tapioca flour and  stir until thoroughly combined. Set aside for 5 minutes to macerate (to allow the pineapple to release its juices).
2. Sprinkle tapioca starch evenly over mixture and stir well to incorporate. The residual juices in the pineapple and other wet ingredients will help to dissolve the tapioca.
3. Over medium-high heat, stirring frequently bring mixture to a boil. Reduce heat to medium-low and cook stirring frequently until thickened, about 1 to 2 minutes.
4. Remove from heat and cool completely. Store in the refrigerator in a mason jar for up to 2 weeks.

Both recipes from:- See more at:

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