Carrot Cake Cheesecake Crumble Bars Recipe by Wicked Good Kitchen
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Recipe Source
We were inspired to share this great recipe from Wicked Good Kitchen! If you haven not checked out their website, we suggest that you do!
Ingredients
For the Carrot Cake Crust & Crumble Topping2 1/2 cups (312 grams) all-purpose flour, such as Gold Medal�
1 1/4 cups (105 grams) old-fashioned rolled oats
3/4 cup (150 grams) organic light brown cane sugar
1/2 cup (100 grams) organic granulated cane sugar
1/2 teaspoon (2.4 grams) baking soda
1 to 1 1/2 teaspoons ground cinnamon, such as McCormick�
1/2 teaspoon ground allspice, such as McCormick�
1/4 teaspoon freshly grated whole nutmeg
1 cup (2 sticks/226 grams) butter (salted variety), softened
1 teaspoon (5 ml) pure vanilla extract, such as Nielsen-Massey�
1 1/2 cups (150 grams) finely grated peeled carrots, about 3 medium
1/2 cup (60 grams) flaked coconut, such as Baker�s� Angel Flake� or fresh grated coconut
1/2 cup (80 grams) raisins or golden raisins, plumped & dried
3/4 cup (65 grams) chopped walnuts or pecans
3/4 cup (127 grams) fine-quality white chocolate chips, such as Choc-Au-Lait by Guittard�
For the Cheesecake Filling
2 (8-ounce/226-gram) packages cream cheese, such as Philadelphia�, softened to room temperature
2/3 cup (about 132 grams) granulated sugar
2 large eggs (mine were 104 grams total w/o shells)
2 teaspoons freshly squeezed lemon juice
2 teaspoon pure vanilla extract, such as Nielsen-Massey�
6 tablespoons Carrot Cake Jam or Quick & Easy Carrot Cake Jam by Wicked Good Kitchen�
4 tablespoons Best Ever Homemade Salted Caramel Sauce by Wicked Good Kitchen� or prepared salted caramel sauce or dulce de leche
For the Topping
Best Ever Homemade Salted Caramel Sauce by Wicked Good Kitchen� or prepared salted caramel sauce or dulce de leche, optional