Skinny Spiced Carrot Cheesecake Bars Recipes

CARROT CAKE CHEESECAKE BARS

Steps:

• For the crust: Position an oven rack in the bottom third of the oven and preheat to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray. Line the bottom of the pan with parchment, leaving a 2-inch overhang on 2 of the sides.
• Add the flour, confectioners' sugar, butter, cinnamon and salt to a food processor. Pulse until the mixture resembles coarse meal with some pea-size pieces. Add the egg and 1 tablespoon cold water and pulse until the dough comes together. Press the dough into the bottom of the prepared pan. Prick the dough all over with a fork. Bake until the crust is golden brown, 20 to 25 minutes. Let cool slightly on a rack, about 15 minutes.
• For the carrot juice curd filling: Meanwhile, whisk the carrot juice, granulated sugar, milk, cinnamon, salt and whole eggs and yolks in a medium saucepan over medium-low heat until well combined. Add the butter a few pieces at a time, whisking constantly and making sure the butter is melted before adding more, and continue to cook until the mixture is thick, a little lighter in color and coats the back of a spoon, 12 to 15 minutes. Strain the curd if any lumps form, then pour into the crust and smooth with a spatula.
• Bake until the curd is set (a small part in the center may still be a little jiggly), 35 to 40 minutes. Let cool slightly on a rack, about 30 minutes, then transfer to the refrigerator to cool completely, about 30 minutes.
• For the walnut crumble: Meanwhile, microwave the butter in a small microwave-safe bowl until melted, about 1 minute. Stir in the walnuts, brown sugar, oats, cinnamon and salt. Microwave until the sugar is dissolved, about 1 minute. Let cool in the bowl until the crumble is crunchy, about 30 minutes. Cover tightly or transfer to an airtight container and store at room temperature until ready to use.
• For the no-bake cheesecake: Once the curd filling is chilled, whip the heavy cream in a medium bowl with a whisk until stiff, fluffy peaks form, 3 to 4 minutes (or 1 to 2 minutes using an electric mixer on medium speed); set aside.
• Beat the cream cheese and granulated sugar in a stand mixer fitted with the paddle attachment on medium speed, scraping down the sides of the bowl as needed, until light and fluffy, 3 to 4 minutes. Reduce the speed to medium low, add the lemon juice, sour cream and vanilla and beat until just combined, 1 to 2 minutes. Gently fold the whipped cream into the cream cheese mixture with a large rubber spatula.
• Pour the batter on top of the curd filling and smooth the top with an offset spatula. Cover tightly and refrigerate until set, at least 6 hours and up to 24 hours.
• Just before serving, sprinkle the walnut crumble on top. Cut into squares and serve cold.

SKINNY SPICED CARROT CHEESECAKE BARS

Steps:

• Heat oven to 350° F. Line 9-inch square pan with foil, extending foil over edges of pan. Lightly spray foil with cooking spray. Set aside.
• In medium bowl, mix all-purpose flour, whole wheat flour, sugar, pumpkin pie spice, baking powder and salt. Add carrots, 1/2 cup of the nuts, the egg, oil and milk. Stir just until combined. Spread mixture evenly in pan.
• Bake 15 to 18 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling rack.
• Using edges of foil, lift uncut bars out of pan. Spread top evenly with Yoplait® Yogurt Fluffy Cream Cheese Frosting. To make frosting: In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in yogurt until smooth. Fold whipped topping into cream cheese mixture. Sprinkle with remaining 1/4 cup nuts. For 20 bars, cut into 5 rows by 4 rows.