Rob’s Birthday Carrot Cake Cheesecake Crumble BarsCourtesy: Nicole Lynch, "Sugar Rush"Ingredients 2½ cups all purpose flour 1¼ cups old fashioned oats ¾ cups light brown sugar, packed ½ cup sugar ½ teaspoon baking soda 1½ teaspoons cinnamon ½ teaspoon allspice ¼ teaspoon nutmeg ½ cup white chocolate chips 1 cup butter, softened 1 teaspoon vanilla 1½ cup grated carrots, about 3 large ¾ cup chopped pecans CHEESECAKE LAYER: 2 (8 oz package) cream cheese, softened ? cup sugar 2 large eggs 1 teaspoon vanilla Instructions Preheat oven to 350 degrees. Line a 9x13 inch pan with aluminum foil and spray with cooking spray. Set aside. In a bowl, combine flour, old fashioned oats, brown sugar, sugar, baking soda, cinnamon, allspice, and nutmeg. Add the softened butter. Mix until it resembles a coarse meal texture. Sprinkle in vanilla and blend. Stir in carrots and chopped pecans. Reserve 2 cups of the crumb mixture and press the rest in the bottom of your 9x13 inch pan. Bake for 20 minutes. To make the cheesecake layer: While the crust is baking, beat together the cream cheese and sugar until smooth. Add the eggs one by one until smooth and lastly add the vanilla. Once the crust is done baking, spread the cheesecake mixture over the top of the warm crust. Top with remaining crumbs and bake for an additional 25-30 minutes or until the top is golden brown and the cheesecake layer is set. Let cool completely and refrigerate for at least 3 hours for easier cutting.Copyright 2016 KCTV. All rights reserved.

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