Name: Carrot Patch Cheesecake Bars
Yield: 1
Ingredients: 1 c. all-purpose flour -; 1 tsp. McCormick Ground Cinnamon -; 1/2 tsp. baking soda -; 1/2 tsp. baking powder -; Pinch kosher salt -; 2 large eggs, beaten -; 1 tsp. McCormick Pure Vanilla Extract -; 1 1/2 c. shredded carrots -; 1/3 c. brown sugar -; 1/3 c. sugar -; 1/4 c. chopped pecans -; 1/3 c. vegetable oil -; 2 8-oz. blocks cream cheese, softened -; 1/4 c. sour cream -; 2/3 c. sugar -; 3 large eggs -; 1 tsp. McCormick Pure Vanilla Extract -; 1 tsp. kosher salt -; 1 1/2 c. white chocolate chips -; 1 tsp. coconut oil -; McCormick Red food coloring -; McCormick Yellow food coloring -; 12 large strawberries -; 2 c. whipped cream -; 2 c. chopped pecans -

Recipe information

Cooking:

Servings per container:

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More details

Ingredients for - Carrot Patch Cheesecake Bars

1. 1 c. all-purpose flour -

2. 1 tsp. McCormick Ground Cinnamon -

3. 1/2 tsp. baking soda -

4. 1/2 tsp. baking powder -

5. Pinch kosher salt -

6. 2 large eggs, beaten -

7. 1 tsp. McCormick Pure Vanilla Extract -

8. 1 1/2 c. shredded carrots -

9. 1/3 c. brown sugar -

10. 1/3 c. sugar -

11. 1/4 c. chopped pecans -

12. 1/3 c. vegetable oil -

13. 2 8-oz. blocks cream cheese, softened -

14. 1/4 c. sour cream -

15. 2/3 c. sugar -

16. 3 large eggs -

17. 1 tsp. McCormick Pure Vanilla Extract -

18. 1 tsp. kosher salt -

19. 1 1/2 c. white chocolate chips -

20. 1 tsp. coconut oil -

21. McCormick Red food coloring -

22. McCormick Yellow food coloring -

23. 12 large strawberries -

24. 2 c. whipped cream -

25. 2 c. chopped pecans -

How to cook deliciously - Carrot Patch Cheesecake Bars

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.