Carrot Cake Cheesecake Swirl Bars

I feel dirty and kind of ashamed. I made a dessert using a box mix. But then I put that dessert in my mouth and immediately forgot my shamed feelings. 😉

A lot of the time, boxed cakes are dry. Sure they are easy, but they are nothing compared to my dream cakes. However, when you swirl them with a ton of cheesecake filling…well they definitely aren’t dry anymore. They actually turn out to be pretty dang divine!

And I know exactly what question is coming next…when am I going to do a Carrot Cake Dream Cake? Well, I’m working on it. I keep getting emails asking for one and I am trying my hardest! I just haven’t gotten it quite right yet. I promise to keep trying and once it’s perfect, you know y’all will see it here!

But in the meantime, I think this could definitely hold you over! I have always been a big fan of cheesecake and carrot cake together. The Cheesecake Factory makes a great Cheesecake Carrot Cake, and that is what I had in mind when I came up with this dessert idea. It’s super easy and really fast to put together — and makes a ton! This is defiantly a recipe you want to make to share!
NOTE: This recipe calls for an “odd” sized jelly roll pan. I don’t think it’s odd sized…it’s the size I use for everything. I have multiple of these large heavy duty jelly roll pans*. They rock! I use them for all of my cookies — they fit perfectly with a silpat*. If you don’t have a 13×18 size pan, I’m sure you can do it in a smaller one. However, you will want to make sure it has higher sides and it will probably take longer to bake. 

4.4 from 14 votes

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Yield: 24 bars

Carrot Cake Bars

This carrot cake bars recipe with creamy cheesecake swirls is inspired by a Cheesecake Factory dessert, but it's made with a box-mix.

Prep Time10 minutes minutes

Cook Time28 minutes minutes

Total Time38 minutes minutes

Ingredients

• 1 20 oz box carrot cake mix
• ingredients needed to make cake mix, eggs, oil, water
• 2 8 oz packages cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract

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Instructions 

• Preheat oven to 350 degrees. Grease a 13 x 18 jelly roll pan with butter or spray with Baker’s Joy.
• Mix carrot cake mix according to package directions. Pour into greased pan. Set aside.
• Beat cream cheese and sugar until fluffy, about 2 minutes. Add eggs and vanilla, beating until combined and there are no lumps.
• Drop spoonfuls of the cream cheese mixture onto the top of the cheesecake layer. Drag the tip of a knife through the carrot cake and the cheesecake layers to create swirls.
• Bake for 28 minutes, or until the center is set and it no longer jiggles. Let cool completely on a wire rack before cutting.
• Store in an airtight container in the fridge. You can eat them cold or let them come to room temperature before serving them. To let the come to room temp – set them on the counter about 15 minutes before serving.

Nutrition

Serving: 1, Calories: 142kcal, Carbohydrates: 27g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 20mg, Sodium: 186mg, Sugar: 18g

© Jessica - The Novice Chef

Cuisine: American

Category: Bars, Dessert, Desserts

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