Carrot Cake Cheesecake Bars

Ingredients

1 1/2 cups unsalted butter, softened

1 1/2  cups firmly packed Imperial Brown sugar

1 1/4 cups Imperial sugar

2  eggs

4  cups all purpose flour

2  teaspoons cinnamon

2  teaspoons ground ginger

1 1/2  teaspoons salt

1  teaspoon baking powder

1  teaspoon baking soda

1/4  teaspoon ground nutmeg

1 1/2  cups packed grated carrots

Cheesecake Layer

2 (8 ozs) blocks cream cheese, softened

1  cup Imperial sugar

1  tablespoon all-purpose flour

2  eggs

1  tablespoon vanilla

Instructions

Preheat the oven to 350 degrees.

Line a 9x13 inch pan with parchment paper. Leave enough parchment paper hanging over the sides to pull out of the pan.

Using a stand mixer with paddle attachment, place butter and sugar in the bowl and beat until fluffy, 3-5 minutes. Scrape the sides of the  bowl. Add eggs one at a time, beating after each addition.

In a large bowl, whisk together the flour, cinnamon,ginger, salt, baking powder, baking soda, nutmeg and allspice. On low speed,gradually add the four mixture into the bowl with the butter mixture, beat until it's combined.

Beat in the grated carrots.

Spread 4 cups of batter into the prepared pan. Top with cheesecake mixture. Crumble remaining dough over the top of the cheesecake layer. 

Bake until edges are set, about 50-55 minutes, the center will jiggle slightly. Using a  thermometer it should read 175F.

Cool completely in the pan on a wire rack. Cover and refrigerate for 4 hours or overnight.

Using parchment paper, remove from the pan and cut into bars.

 To make cheesecake mixture use a stand mixer, use the paddle attachment and beat the cheese cream until smooth. Add the Imperial sugar and flour, beat until combined. Scrape the sides of the bowl and beat again. Add the eggs one at a time, beating after each one. Beat in the vanilla.