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Best Carrot Cake Cheesecake Bars Recipe with Brown Butter Pecan Crust

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These bars combine a nutty brown butter pecan crust with a creamy cheesecake layer and a spiced carrot cake topping, delivering a comforting and indulgent dessert perfect for any occasion.

Ingredients

Scale
  • 6 tablespoons unsalted butter (for browning)
  • 1 cup chopped pecans
  • 1 1/4 cups all-purpose flour (or almond flour for gluten-free)
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • 16 oz (450g) cream cheese, softened (full-fat recommended)
  • 1/2 cup (120ml) sour cream
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (divided)
  • 1 1/2 cups finely grated carrots
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup crushed pineapple, drained (optional)

Instructions

  1. Brown the butter in a small saucepan over medium heat, swirling occasionally until golden brown and nutty (about 4-5 minutes). Remove from heat and stir in chopped pecans to toast lightly. Set aside to cool slightly.
  2. In a mixing bowl, combine flour, brown sugar, ground cinnamon, and salt. Pour in the warm brown butter and pecan mixture and stir until evenly mixed and crumbly but holds together when pressed.
  3. Press the crust mixture firmly and evenly into the bottom of a prepared 9×13 inch baking pan. Bake at 350°F (175°C) for 12-15 minutes until edges begin to brown. Remove and let cool.
  4. In a large bowl, beat softened cream cheese and sour cream with an electric mixer on medium speed until smooth (2-3 minutes). Add granulated sugar and mix until combined. Beat in eggs one at a time, then vanilla extract. Scrape sides as needed.
  5. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves. Stir in grated carrots, brown sugar, vanilla extract, and optional pineapple until just combined.
  6. Pour half of the cheesecake batter over the cooled crust and spread evenly. Spoon the carrot cake mixture over the cheesecake layer carefully. Pour remaining cheesecake batter on top and smooth with a spatula.
  7. Bake at 350°F (175°C) for 45-50 minutes until edges are set and center has a slight jiggle. Avoid overbaking.
  8. Cool bars at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight.
  9. Cut into bars using a sharp knife, wiping the knife between cuts for clean edges. Serve chilled or let sit a few minutes to soften.

Notes

Use parchment paper to line the baking pan for easier removal. Watch the butter carefully when browning to avoid burning. Soften cream cheese to avoid lumps. Grate carrots finely for best texture. Do not overmix carrot cake batter. Cooling and chilling are essential for clean slicing and flavor melding. Toast pecans for best crust flavor.

Nutrition

Keywords: carrot cake, cheesecake bars, brown butter, pecan crust, easy dessert, spiced carrot cake, creamy cheesecake, layered bars

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