Carrot Cake Cheesecake Bars

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Spiced carrot cake and creamy vanilla bean cheesecake collide to make an irresistible treat with gorgeous swirls on top.

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Great for Spring and special occasions!

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To make, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

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In another bowl, whisk together the oil, white sugar, brown sugar, applesauce, vanilla and eggs.

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Add the wet into dry, fold until almost all combined.

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Stir in the carrots. Do not over mix. Set aside.

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Beat the cream cheese and sour cream for 1-2 min, using a hand held mixer or stand mixer with the paddle attachment. Then add sugar and vanilla, mix again.

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Then add eggs 1 at a time on medium low speed.

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Pour half of the carrot cake batter into the prepared pan and spread evenly.

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Dollop all of the cheesecake over the carrot cake.

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Then spoon dollops of the remaining carrot cake batter over the cheesecake.

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Swirl with a butter knife to get those big gorgeous swirls.

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Bake for 35-40 minutes. Allow to cool completely at room temperature. Chill in the fridge for at least 3 hours or overnight.

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Cut into squares, cleaning knife in between cuts and enjoy!

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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