Carrot Cake Cheesecake Bars

Carrot Cake Cheesecake Bars
adapted from Sandra Lee's Red Velvet Cheesecake Bars


For the Carrot Cake Bar:
1 box Betty Crocker Carrot Cake Mix
1 egg
1 stick butter, soft

Preheat oven to 350 degrees

Beat the cake mix, egg, and butter until it turns into a thick dough. Press dough into a greased 9 x 13 inch pan. Set aside while you make the cheesecake layer.

Cheesecake Layer:
16 oz. cream cheese, soft
1/2 cup sugar
2 eggs
1 tsp vanilla

1. In a medium sized bowl beat the cream cheese until smooth. Add sugar, eggs, and vanilla and continue beating until creamy and smooth.

2. Pour the cheesecake layer over the carrot cake bar in the pan. Bake for 30-40 minutes or until the edges start to pull away from the pan. Let cool completely.

3. Cut into squares and top each square with a dollop of Betty Crocker's Rich and Creamy Cream Cheese Frosting. I used a plastic sandwich bag and cut a hole in one of the corners to pipe my frosting. You will only need about a 1/2 cup of frosting.

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