Carrot Patch Cheesecake Bars
Layered carrot cake and cheesecake bars topped with whipped cream and chocolate-dipped strawberry "carrots" for Easter.
⏱️ Prep: 30 min🍳 Cook: 40 min
Ingredients
| 1 cup | 240 ml | all-purpose flour |
| 1 tsp | 5 ml | McCormick Ground Cinnamon |
| 1/2 tsp | 2.5 ml | baking soda |
| 1/2 tsp | 2.5 ml | baking powder |
| 1 pinch | kosher salt | |
| 2 | large eggs, beaten | |
| 1 tsp | 5 ml | McCormick Pure Vanilla Extract |
| 1 1/2 cup | 360 ml | shredded carrots |
| 1/3 cup | 80 ml | brown sugar |
| 1/3 cup | 80 ml | sugar |
| 1/4 cup | 60 ml | chopped pecans |
| 1/3 cup | 80 ml | vegetable oil |
| 2 | cream cheese, softened (8-oz. blocks) — for filling | |
| 1/4 cup | 60 ml | sour cream — for filling |
| 2/3 cup | 160 ml | sugar — for filling |
| 3 | large eggs — for filling | |
| 1 tsp | 5 ml | McCormick Pure Vanilla Extract — for filling |
| 1 tsp | 5 ml | kosher salt — for filling |
| 1 1/2 cup | 360 ml | white chocolate chips — for topping |
| 1 tsp | 5 ml | coconut oil — for topping |
| — | McCormick Red food coloring — for topping | |
| — | McCormick Yellow food coloring — for topping | |
| 12 | large strawberries — for topping | |
| 2 cup | 480 ml | whipped cream — for topping |
| 2 cup | 480 ml | chopped pecans — for topping |
Instructions
- Preheat oven to 350° and line a 9"-x-13" pan with parchment paper. In a large bowl, whisk together flour, McCormick Ground Cinnamon, baking soda, baking powder, and salt until combined.
- In a medium bowl, stir together eggs, McCormick Pure Vanilla Extract, carrots, sugars, pecans, and oil until combined. Add wet ingredients to dry ingredients and stir until just combined. Pour batter into prepared pan and bake until a crust begins to form on top of the cake, 15 minutes.
- Meanwhile, make cheesecake filling: In a large bowl using a hand mixer, beat together cream cheese, sour cream, and sugar until smooth. Add eggs, vanilla, and salt and beat until combined. Pour over baked carrot cake layer and bake until only slightly jiggly, about 25 minutes. Let cool slightly, then refrigerate until firm, at least 3 hours or up to overnight.
- Meanwhile, make orange chocolate: In a small bowl, microwave white chocolate chips and coconut oil on high for 1 minute, stirring every 20 seconds to remove clumps. Add McCormick Red and Yellow food coloring, then mix until combined. Keep adding until desired orange color is achieved.
- Make carrots: Line a large baking sheet with parchment paper. Pierce each strawberry with a skewer and dunk in melted orange chocolate, repeating to coat, if necessary. Place on prepared baking sheet and refrigerate until set, 15 minutes.
- When cheesecake is cooled and "carrots" are set, top cheesecake with whipped cream and chopped pecans. Top with "carrots" and slice into bars before serving.