Carrot Cake Cheesecake Crumble Bars

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Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipeJust like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd!

Carrot Cake Cheesecake Crumble Bars
for Easter… or Anytime

Do I ever have something special for y’all today… Carrot Cake Cheesecake Crumble Bars. Seriously, they are just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas (but with white chocolate chips). No doubt about it. The taste is phenomenally good – especially when drizzled with our Best Ever Homemade Salted Caramel Sauce. Finally, carrot cake cheesecake in crumble bar form!

Plus, did I tell you? This recipe includes a gluten free option. Just scroll down to the Notes section following the recipe and read how to make this scrumptious recipe and keep it real for those on a gluten free diet.

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

As I mentioned previously, by now you probably know how much I adore carrot cake. Right? Here on the blog you can find our popular Carrot Cake Cheesecake Cake, Paleo Carrot Cake with Cashew-Coconut Buttercream and, most recently, Carrot Cake Jam. And, now, we bring you Carrot Cake Cheesecake Crumble Bars – just as I had promised to share a special recipe incorporating our luscious Carrot Cake Jam. Didn’t I promise that it would make carrot cake lovers swoon? Promises made should be promises kept – especially when you promise lovers of carrot cake! One should never mess with devoted carrot cake fans. 😉

These bars were a definite winner, hands down, with The Big Lug. He adores my carrot cake and cheesecake. And, he loves Oatmeal Carmelitas. Honestly, The Big Lug was amazed that I created these bars. Ha! Men. I’ve said it before, but ya gotta love ’em. Anyway, a few weeks ago, when I embarked upon testing my Carrot Cake Jam, I conjured up several baked treats incorporating it and then baked by buns off all last week. Each is planned to make an appearance here on the blog this spring.

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

Truly, it pleases me to no end to create “new classics” like Carrot Cake Cheesecake Crumble Bars in recipe development. (Well, at least I hope this recipe will soon become a classic.) Why? Well, classics endure and become new traditions and family favorites generating smiles everywhere. It’s those smiles that make this baker chick’s heart tick. The very first person I shared this recipe with, including the photo (besides The Big Lug), wrote back saying, “Wow!!!!!” Wow, is right. Baking these fabulous bars for your close friends and family members will garner the same excitement and perhaps even some applause from the most ardent of carrot cake lovers in the group. 😉 In fact, after sharing these bars you will surely make new life-long friends.

Wanna bite? Look, I even placed down a blanket (my Anthro napkin, ha!) for a picnic and I saved a bar for you.

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

What? You can’t take a bite through your computer monitor? Aww, I’ll take one for you… 😉

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

I know, I’m such a tease!

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

As to how I developed the recipe, this is what I did…

The crust and crumble topping was adapted from a recipe for Apple Crumb Bars from Taste of Home. It was important for me to use a buttery crust and crumble topping recipe without eggs because the shortbread type of crust would be moistened a bit from the shredded carrots, coconut and raisins, let alone from the cheesecake layer. And, I really wanted to use an oatmeal shortbread recipe for that “down home” and wholesome flavor profile and texture so pleasing to many. From there, I added classic carrot cake spices and nuts.

The cheesecake filling was adapted from my Carrot Cake Cheesecake Cake recipe but omitting the sour cream and heavy cream. This was done to create a slightly more firm, rather than light, texture better suited to cutting into bar form. However, since I wanted to somehow incorporate some “carrot cake goodness” into the cheesecake filling as well as the crust and crumble topping, I knew for certain that pools of our luscious Carrot Cake Jam, with plenty of pineapple and spices, would fit the bill perfectly.

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

Because I’m a huge fan of salted caramel, not only was our Homemade Salted Caramel Sauce going to be swirled into the cheesecake, it was going to be drizzled on top of the bars! And, due to my recent addiction to Choc-Au-Lait white chocolate morsels by Guittard®, I tossed those into the mix as well. Best decision ever. Why? Seriously, they are the most luxurious white chocolate chips on planet Earth. They melt on the tongue and the flavor cannot be beat. Plus, they are made with all natural ingredients and are manufactured in a gluten free facility. Lately, it has been me and my little foil bags of creamy white chocolate goodness. I swear…I am in desperate need of a 12-step program here. 😉

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

What makes our Carrot Cake Cheesecake Crumble Bars wicked good? Well, for starters, the buttery oatmeal crust and crumble topping is irresistible and has all the ingredients added to it that makes carrot cake so special…the carrots, coconut, raisins, nuts and spices like ground cinnamon, allspice and nutmeg. The classic cheesecake filling is swirled with luscious carrot cake jam (which includes plenty of pineapple and more spices) and salted caramel sauce before it is swirled and sprinkled with creamy white chocolate morsels and topped with the crumble topping. All of this and adding drizzled salted caramel sauce on top makes for an exceptional cheesecake crumble bar—one that could possibly become a “new classic”. Without a doubt, these bars are wicked good!

For the carrot cake lovers in your life, bake up some gorgeous Carrot Cake Cheesecake Crumble Bars. Everyone will love you and sing your high praises.

Bon appétit!

xo,

stacysig

 

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

Carrot Cake Cheesecake Crumble Bars

Prep Time: 30 minutes

Cook Time: 65 minutes

Total Time: 1 hour, 35 minutes

Yield: Makes 24 bars.

Carrot Cake Cheesecake Crumble Bars

Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd!

Ingredients

  • For the Carrot Cake Crust & Crumble Topping
  • 2½ cups (312 grams) all-purpose flour, such as Gold Medal®
  • 1¼ cups (105 grams) old-fashioned rolled oats
  • ¾ cup (150 grams) organic light brown cane sugar
  • ½ cup (100 grams) organic granulated cane sugar
  • ½ teaspoon (2.4 grams) baking soda
  • 1 to 1½ teaspoons ground cinnamon, such as McCormick®
  • ½ teaspoon ground allspice, such as McCormick®
  • ¼ teaspoon freshly grated whole nutmeg
  • 1 cup (2 sticks/226 grams) butter (salted variety), softened
  • 1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey®
  • 1½ cups (150 grams) finely grated peeled carrots, about 3 medium
  • ½ cup (60 grams) flaked coconut, such as Baker’s® Angel Flake® or fresh grated coconut
  • ½ cup (80 grams) raisins or golden raisins, plumped & dried
  • ¾ cup (65 grams) chopped walnuts or pecans
  • ¾ cup (127 grams) fine-quality white chocolate chips, such as Choc-Au-Lait by Guittard®
  • For the Cheesecake Filling
  • 2 (8-ounce/226-gram) packages cream cheese, such as Philadelphia®, softened to room temperature
  • 2/3 cup (about 132 grams) granulated sugar
  • 2 large eggs (mine were 104 grams total w/o shells)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoon pure vanilla extract, such as Nielsen-Massey®
  • 6 tablespoons Carrot Cake Jam or Quick & Easy Carrot Cake Jam by Wicked Good Kitchen™
  • 4 tablespoons Best Ever Homemade Salted Caramel Sauce by Wicked Good Kitchen™ or prepared salted caramel sauce or dulce de leche
  • For the Topping
  • Best Ever Homemade Salted Caramel Sauce by Wicked Good Kitchen™ or prepared salted caramel sauce or dulce de leche, optional

Preparation

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. (I like to use my Williams-Sonoma Goldtouch® Nonstick Rectangular Cake Pan.) 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.

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.

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.

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 “puddles” in the cheesecake filling evenly spaced apart; drizzle salted 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.

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 squares. See Tips below for cutting into even squares.

To Serve Bars: Serve at room temperature or chilled. If desired, serve with warm salted caramel sauce drizzled on top.

Notes

Tips:

For Gluten-Free Option: Substitute 2½ cups (320 grams) Cup4Cup (C4C) Gluten-Free Flour, available at Williams-Sonoma, or your favorite gluten-free flour blend measured cup for cup or by grams in place of the all-purpose wheat flour called for in the recipe. For the oats, be sure to use certified gluten free oats such as Bob’s Red Mill®. Choc-Au-Lait white chocolate morsels by Guittard® are made of all natural ingredients and are made in a gluten free facility, so rest assured they are safe to use in this gluten-free recipe option. Finally, Wicked Good Kitchen’s Best Ever Homemade Salted Caramel is naturally gluten free.

How to Plump Raisins: Place raisins in a small heatproof glass bowl. Pour enough boiling water over the top to cover them, about 1 cup. Allow to stand for 15 minutes to soften. Drain and pat dry with paper toweling before using in recipe.

To Cut Bars Into Even Squares: For evenly cut squares, cool bars for 2 hours on wire rack. Then, chill in refrigerator for at least 3 to 4 hours, preferably overnight. Remove from pan using foil at sides of pan as “handles”. Transfer to large cutting board. Carefully cut into even squares using a ruler as a guide with a sharp chef’s knife peeling away foil as you go.

Use all brown sugar if a richer crust and crumble is desired.

Leftovers should be stored in an airtight container in the refrigerator.

Total time does not include cooling and chilling times.

Original Recipe Source: WickedGoodKitchen.com
Crust & Topping Ingredients Ratio Adapted From: Taste of Home

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/carrot-cake-cheesecake-crumble-bars/

Visual Step-by-Step & Recommended Brands

Guittard Choc-Au-Lait White Chocolate Morsels

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

Carrot Cake Cheesecake Crumble Bars by WickedGoodKitchen.com ~ Just like a cross between carrot cake, cheesecake and Oatmeal Carmelitas! Our Carrot Cake Cheesecake Crumble Bars are packed with flavor and everything you dreamed they would be. The perfect Easter dessert treat—especially for a crowd! #bar #dessert #recipe

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. WHOA mama!! Now this is my kind of Easter dessert! Looks like such a tasty treat!
    steph@stephsbitebybite recently posted…Ginger Clementine Hot Tea LatteMy Profile

  2. This is the best looking thing I’ve seen in a LONG time. Carrot cake is my absolute favorite dessert, with cheesecake in a close second. I’m sure these are TO DIE FOR. I want to make them for Easter Sunday!

    • Thank you, Jaclyn! If you love carrot cake and cheesecake, you will love these bars. 🙂 Thanks for stopping by, my friend. Have a great week!

  3. Stacy, these bars look absolutely amazing!!! Love the carrot cake crust and the caramel! Pinned!

  4. These would be the perfect treat for Easter, love the carrot cake and cheesecake combination!
    Laura (Tutti Dolci) recently posted…cinnamon raisin twistsMy Profile

  5. Stacy, I can barely stand to look at these bars and not get a big, giant bite! These bars are just layer upon layer of deliciousness, and you’ve really outdone yourself (though you often do). I’m pinning these, and I’m just dying to try them. Have a great week! 🙂
    marcie recently posted…Butternut Squash, Leek, and Gruyere GaletteMy Profile

    • Thank you, Marcie! I wish that I could *poof* you a batch of these to enjoy and share. You’ll love them! Thanks for pinning and enjoy the rest of your week! 🙂

  6. Wow Stacy, you certainly know how to make my mouth water!! These look amazing, I think you came up with something sensational! Little did that carrot cake jam know where it would be going 🙂
    Chris @ The Café Sucré Farine recently posted…Fabulous Fresh Herbs; Tips & TricksMy Profile

    • Hahaha! Thank you, Chris! Your blog does the same with me…mouth water city! Thanks for stopping by and enjoy the rest of your week!

  7. Oh my Stacy! I’m speechless, really. Amazing.
    Norma | Allspice and Nutmeg recently posted…Crunchy Chicken Lettuce Wraps with Tzatziki SauceMy Profile

  8. Will you share? Because these look incredible. That creamy cheesecake and crumble topping is calling my name. Thanks for sharing, Stacy!
    Ashley | Spoonful of Flavor recently posted…Spring Onion and Cheddar Scones with Bacon ButterMy Profile

  9. Holy moly! I am craving some of this now! I love cheesecake bars!
    atasteofmadess recently posted…Walnut Oatmeal Raisin CookiesMy Profile

  10. Hi Stacy, you absolutely rock the world of glorious food…we can’t say enough how we got mesmerized by these triple goodies slices…and we are not only taking a bite…we are sure going to finish off all those slices you made if we can through the screen…this is what we are certainly going to make today,right now and sure they will come out flawless like rest all recipes you shared,thanks so much for the inspiration our friend…HAVE A WONDERFUL DAY!!! 🙂
    Kumar’s Kitchen recently posted…Rejoicing Layers Of Ricotta Crème & Chocolate Cookies Parfait 🙂My Profile

    • Aww…thank you, Kumar! You are THE BEST. 🙂 You always make me smile, my friend. Thanks for stopping by and have a fabulous rest of the week!

  11. DREAMMMYYYYYYYY!!!!
    Megan {Country Cleaver} recently posted…DIY Instant Chocolate Pudding MixMy Profile

  12. Stacy!!! All I can say is DAMN girl! You did these crumble bars right! Love everything about them!
    Ashley – Baker by Nature recently posted…Malted Chocolate Chip Banana PancakesMy Profile

  13. Holy Smokes Stacy!! These are crazy gorgeous and oh my goodness, I’m speechless. Perfect flavors, layers on all levels and then you go and add salted caramel sauce.. Dying..
    Maria | Pink Patisserie recently posted…Caraway and Cardamom Poached RhubarbMy Profile

  14. Carrots, coconut, raisins, cinnamon, carrot cake jam, salted caramel sauce and white chocolate morsels – all enveloped into these carrot cake cheescake crumble bars – GOLLY Stacy – YOU ARE A GENIUS!!! What brilliant bars! These most definitely WILL be a “new classic”!!!

    • Aww…thank you, Shashi! I appreciate your compliments and opinion on these bars becoming a “new classic”. As always, I appreciate your support! Thanks for stopping by and enjoy the rest of your week!

  15. This is for reals genius. That caramel and jam layer with the cheesecake–double drool. So pinning these!
    Jennie @themessybakerblog recently posted…Fennel & Radish Salad with Cherry-Balsamic VinaigretteMy Profile

    • Thank you, Jennie! I’m glad you like this recipe. It was fun to develop. Thanks for stopping by and for the pin!

  16. Do you have any suggestions on a store bought alternative for the carrot cake jam?

    • Hi there, Rachelle! Yes, indeed. I do have an alternative – especially if you cannot find Carrot Cake Jam at your local market. And, I planned for it for those who do not want to take the steps to make their own jam. 🙂 Currently, I am writing my next post for Quick & Easy Carrot Cake Jam. It is the very jam pictured in this post as I tested both my homemade Carrot Cake Jam recipe and the Quick & Easy Carrot Cake Jam recipe. The post should go live later this evening. Meanwhile, here are a few sneak peeks at the images…here, here and here. Once the post goes live, I will provide a link to the recipe from this one. Meanwhile, I hope that you will make these scrumptious bars and that I have answered your question thoroughly and completely. Happy baking!

  17. These bars look to die for! I can’t get over all of the amazing layers in here – cheesecake, carrot cake jam, crumble topping and salted caramel? I can only imagine how heavenly these taste – totally pinning to drool some more! You’ve outdone yourself again my friend 🙂

    • Thank you, Kelly! I’m so glad you like this recipe. Thank you for the compliments and for the pin! 🙂

  18. Wow! These look so good! I am loving this combination of carrot cake/cheesecake. My mouth is literally watering, wishing I could have a bite. Pinning!
    Cindy @ Pick Fresh Foods recently posted…Fresh Pineapple SalsaMy Profile

    • Thank you, Cindy! I’m so glad you like this recipe and hope you’ll try it soon. Thanks for stopping by and for the pin!

  19. Stacy, I’m all about this cross from all of those kinds of sweets… I’m seriously blown away! This is such a great creation, my friend! Pinned onto a few boards!
    Gloria // Simply Gloria recently posted…Crispy Cheddar Baked FriesMy Profile

    • Thank you, Gloria! I’m so glad you are impressed with this fun recipe and hope you’ll try baking it soon. Thanks for stopping by and for pinning!

  20. Stacy, we are both sitting here and admiring your newest heavenly creations. We love carrot and and also crumble bars so combining those sounds just perfect! We have to leave it to you to come up with such a brilliant combination. Thank you for sharing your step by step and we can’t wait to try it 🙂
    J+C
    Judit + Corina @Wine Dine Daily recently posted…Avocado Deviled EggsMy Profile

    • Thank you, ladies! My pleasure. I’m so glad you like this recipe. It was fun to create and even more fun to munch on these decadent bars! 😉 Thank you for the kind words and for dropping by! 🙂

  21. {Speechless} …

    OMG I need one of these right now!!!! I know you walked me through it, but how did you dream these up?! You must have FANTASTIC dreams! Pinned
    Lindsey @ American Heritage Cooking recently posted…Quadruple Chocolate Pudding CookiesMy Profile

    • Aww…thank you, Lindsey! I really do dream about food and recipe development, LOL! I bet you do, too. Thanks for stopping by and for pinning!

  22. Wow, these basically combine all my favorite things into one perfect bar!
    sue/the view from great island recently posted…Blonde Chocolate Macadamia BarkMy Profile

  23. I wish these could magically appear in front of me right now! Beautiful, beautiful recipe, Stacy!

    • Oh, girl…I wish that I could *poof* you a batch to enjoy and share! Thank you for stopping by and for your kind words, Jenn. You always make me smile! 🙂

  24. Hi, Stacy! I have got the serious munchies right now, so this was NOT a good time for me to read this! My mouth is watering big time … do you think these would last 5 days or so in the post after you send a batch to me and they make their way over the Atlantic?
    Helen @ Scrummy Lane recently posted…White chocolate, coconut & lime truffle cakeMy Profile

    • Hahaha! Thank you, Helen! I wish that I could *poof* you a batch of these bars to enjoy and share. Thanks for stopping by and have a great rest of the week!

  25. I am drooling all over my keyboard right now! This looks completely, sinfully, delish! Pinned!
    Sommer @ASpicyPerspective recently posted…Baked Ham with Brown Sugar GlazeMy Profile

  26. WOW – these look fantastic Stacy!! I’m definitely trying this recipe very soon!
    Martha @ A Family Feast recently posted…Crispy Chocolate Biscoff TrufflesMy Profile

  27. Stacy, these bars looks insanely delicious! I love the idea of using an oatmeal crust, plus the crumbles on top. And combining carrot cake and cheesecake together?? YUM.
    Bianca @ Confessions of a Chocoholic recently posted…Hot Smoked Salmon TartMy Profile

  28. Hello, any idea where to obtain the Carrot Cake Jam, other then the Wicked Good Kitchen?

    • Hi there, Alex! If you do not wish to make our homemade version of Carrot Cake Jam, you can make the Quick & Easy Carrot Cake Jam for Baking just published on the blog today. All ingredients can be easily found at the grocery store. It only takes 15 minutes to make using orange marmalade as a base, but that does not include the cooling time. (It must be completely cooled to room temperature before using in baking.) Other than that, I have found Carrot Cake Jam in specialty stores and at farmers markets. I will say this, the Quick & Easy Carrot Cake Jam for Baking tastes very close to the homemade version when used in baking. I hope that I answered your question thoroughly and completely by offering some options. Meanwhile, happy jamming and baking!

  29. Oh my…….these bars are TOTALLY calling my name!! I definitely pinned! 🙂
    Lynna recently posted…White Chocolate Lemon BrowniesMy Profile

  30. What a treat Stacy – love the pictures with the beautiful swirls!
    Jeanette | Jeanette’s Healthy Living recently posted…Broccoli Cauliflower Carrot Salad with Greek Yogurt Honey Dressing RecipeMy Profile

  31. Can you use ricotta cheese or another product to replace the eggs in the cheese cake part?

    • Hi there, Sandy! Thanks for dropping by. To answer your question… Since I have not tested this recipe as an egg-free recipe, I cannot recommend any substitutions. The eggs are necessary in the cheesecake portion of this recipe. The only all-natural egg replacement I have ever used has been using flax seeds made into a slurry with water. However, I have only used it in dough for cookies or batter for cakes…not cheesecake. Other than that, I can recommend a product to you called ENER-G Egg Replacer that you can try in this recipe. Please keep in mind that I have not tested this product and only recommend it for you to try. I wish that I could be of further help. Meanwhile, if you do try a replacement for the eggs in the recipe, please let me and other readers know how it goes. I hope that I have answered your question thoroughly and completely. Thanks again for stopping by and happy baking!

  32. Thanks

  33. I have these in the oven right now for Easter dinner! They smell amazing! Thank you for the recipe!

  34. Oh goodness gracious holy moly these crumble bars are beautiful Stacy! What a perfect pick me up treat for a Monday!
    Pamela @ Brooklyn Farm Girl recently posted…Broccoli Grilled Cheese SandwichMy Profile

  35. Goodbye, bikini diet. It’s high time I tie on an apron and get ‘er done! Goodness, Stacy! These bars look phenomenal. You did me in with carrot cake cheesecake (a personal fave at The Cheesecake Factory) AND homemade salted caramel sauce!! Looks SO SO good. Pinning!!
    Jelli recently posted…Wholesome Banana Nut MuffinsMy Profile

    • Hahaha! Thank you, Jelli! So happy to have met you via Ashley’s blog. I appreciate your kind words and the pin. Sorry about crashing that bikini diet party! 😉

  36. I am a professional baker and one of my clients asked if I could make these and I’m questioning the baking temperatures and times. I made as written and the chocolate chips were burned, the cheesecake a little overdone and the bottom layer way to dry. I have calibrated my oven and use an oven thermometer so I know the temps were all correct. Normally, a 2″ thick cheesecake would bake at 325 for 1 1/2 hours so this thin layer should take about 45 min. Then there are the chocolate chips: Kristen Miglore, a senior food editor at 52 food, makes a carmelized white chocolate sauce by carmelizing white chocolate chips in a 260 oven for 45 minutes. Your temp was much higher resulting in my burned choc chips. I am wondering whether the oven temp needs to be lowered before baking the cheesecake layer and the white choc chips sprinkled on as soon as the cake comes out the oven (or 5 minutes before)

    • Hi there, Lani!

      Thank you for writing. I’m so sorry to hear that you experienced trouble making this recipe. A couple of things immediately came to mind that perhaps could be causing the problem. Before I address your concerns and troubleshoot, however, please know that this recipe was well tested. I, too, use an oven thermometer and my oven is calibrated. Furthermore, I use a scale that is calibrated and made for science labs. So, I am extremely confident with the entire recipe to include oven temperature and bake times.

      First, it is important to understand that these are crumble bars with a pastry or short crust with carrot cake components mixed in for the flavor profile. Therefore, the crust is not supposed to be moist. It is supposed to “crumble”. Second, the cheesecake layer does bake for 45 minutes and the crust acts as an insulator to prevent any over-baking as do the additions of caramel and carrot jam providing added moisture. Third, the majority of the white chocolate chips are insulated with the cheesecake batter and crumble topping and therefore couldn’t possibly burn. Any chips on top would get a slight caramelization as shown in my photographs with a tinge of “burnt orange” color on the tops.

      To address your specific problems, I need to ask you how you baked these bars such as in what type of baking pan or dish and if they were baked in the lower third of the oven. It is extremely important to know these contributing factors because dark baking pans or glass baking dishes are great heat conductors and can most definitely over-bake these bars causing excessive dryness unless the baking temp and times are adjusted accordingly. In addition, if you baked the bars in the center of the oven, heat rises and therefore can burn the tops of cakes and bars such as these with toppings like pastry crumble, nuts and chocolate chips. If these factors are indeed the case, I suggest changing your baking vessel and lower your oven rack. Both will prevent over-baked bars. Also, did you add the salted caramel sauce and carrot cake jam to your bars? These ingredients provide extra moisture to the cheesecake during baking. If you omitted them this could contribute to a dry cheesecake layer. It is also good practice to check for doneness 10 to 15 minutes or so from the suggested baking duration as this provides an opportunity to cover the top with foil to prevent over-browning.

      Finally, I did take the opportunity to look and see if any other food bloggers posted a similar recipe and if they experienced burned chocolate chips. The closest recipe that I found was Caramel Crumble Cheesecake Bars by Le Crème de la Crumb. Tiffany’s recipe is half the size of this one (baked in an 8 x 8-inch pan) and only used 6 ounces of cream cheese and yet she calls for baking her bars in a 350 degree F. oven for 30 to 35 minutes. My recipe bakes for just an additional 10 minutes with a higher ratio of cream cheese in essentially a double recipe in a 9 x 13-inch pan.

      If your client is interested in moist carrot cake bars with a cheesecake component, I would suggest a carrot cake base in a 9 x 13-inch baking pan with perhaps a cheesecake swirl and then a nutty streusel topping. You could add white chocolate chips near the end of baking, say about 10 to 15 minutes if you have concerns of burning.

      Thanks again for writing, Lani. I hope that I have addressed your concerns and that my suggestions have been helpful to you. Meanwhile, best of luck to you if giving this recipe another go or if using my suggestion above for a carrot cake bar with cheesecake swirl.

      Happy baking!

      ~Stacy

      • Thank you Stacy. I followed your directions to the letter. LOVE the recipe weights by the way, makes it so easy to get consistent results. I did remake these this weekend and I lowered the temp to 325 once I added the cheesecake layer and put the choc chips on as soon as I took the pan from the oven – perfection.

        I use Magic Line pans and did bake in the lower third.

        • Thank you for writing back, Lani. My pleasure to include recipe weights. 🙂 Meanwhile, I am so glad to know the recipe worked well for you with how you wanted these bars to turn out. Thanks for sharing how you lowered the baking temp and added the chocolate chips after baking. This will definitely help others who wish for similar results. Happy baking!

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