Carrot Cake Cheesecake Swirl Bars
Yield: 24 bars
recipe note: I used Duncan Hines carrot cake mix!
1 (20 oz) box carrot cake mix
ingredients needed to make cake mix (eggs, oil, water)
2 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
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.