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Creamy Carrot Cake Cheesecake Bars with Brown Butter Pecan Crust

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These creamy carrot cake cheesecake bars feature a nutty brown butter pecan crust and a soft, spiced carrot cheesecake layer, perfect for any occasion and easy to make.

Ingredients

Scale
  • 6 tablespoons unsalted butter (browned)
  • 1 cup chopped pecans (toasted)
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 16 ounces cream cheese (room temperature)
  • 3/4 cup granulated sugar
  • 3 large eggs (room temperature)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups grated carrots (freshly grated)
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 2 tablespoons all-purpose flour
  • Optional toppings: chopped toasted pecans, powdered sugar

Instructions

  1. Prepare the Brown Butter Pecan Crust: In a small saucepan over medium heat, melt the butter, swirling occasionally until golden brown and nutty (about 5 minutes). Remove from heat and let cool slightly.
  2. Toast the Pecans: In a dry skillet over medium heat, toast chopped pecans for 3-4 minutes until fragrant, stirring frequently.
  3. Combine toasted pecans, browned butter, flour, brown sugar, and salt in a bowl. Stir until crumbly but holds together when pressed.
  4. Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal. Press the crust mixture firmly into the bottom in an even layer.
  5. Bake crust at 350°F (175°C) for 10 minutes. Remove and let cool slightly.
  6. Make the Cheesecake Filling: Beat cream cheese on medium speed until smooth (2-3 minutes). Gradually add sugar, beating until fluffy.
  7. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  8. Add cinnamon, nutmeg, ginger, and flour. Mix just until combined.
  9. Fold in grated carrots gently with a spatula, ensuring even distribution without overmixing.
  10. Pour cheesecake batter over warm crust, smoothing the top with a spatula.
  11. Bake at 325°F (160°C) for 40-45 minutes, until edges are set but center jiggles slightly when shaken.
  12. Remove from oven and let cool to room temperature. Refrigerate at least 4 hours or overnight to fully set.
  13. Lift bars from pan using parchment overhang. Slice into 12 squares.
  14. Optionally, sprinkle with chopped toasted pecans or powdered sugar before serving.

Notes

Brown the butter carefully to achieve a deep amber color without burning for best flavor. Toast pecans separately to enhance their crunch and aroma. Avoid overmixing the cheesecake batter after adding eggs to prevent cracks. Chill bars overnight for best texture and flavor. For clean slices, dip knife in hot water and wipe between cuts.

Nutrition

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

Find it online: https://breezybake.com/creamy-carrot-cake-cheesecake-bars-recipe-with-brown-butter-pecan-crust-easy-and-perfect/