Carrot Cake Cheesecake Crumble Bars Gluten Free Substitutions

Carrot Cake Cheesecake Crumble Bars Gluten Free Substitutions

Ingredients

  • For the Carrot Cake Crust & Crumble Topping
  • 2½ cups all-purpose flour(GF use Domata)
  • 1¼ cups old-fashioned rolled oats(GF use Bobs Red Mill GF oats)
  • ¾ cup light brown cane sugar
  • ½ cup granulated cane sugar
  • ½ teaspoon baking soda
  • 1 to 1½ teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • ¼ teaspoon nutmeg
  • 1 cup butter (salted variety), softened
  • 1 teaspoon pure vanilla extract
  • 1½ cups finely grated peeled carrots, about 3 medium
  • ½ cup flaked coconut
  • ½ cup raisins or golden raisins, plumped & dried
  • ¾ cup chopped walnuts or pecans
  • ¾ cup fine-quality white chocolate chips
  • For the Cheesecake Filling
  • 2 -8-ounce packages cream cheese, softened to room temperature
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoon pure vanilla extract
  • 4 tablespoons prepared salted caramel sauce
  • For the Topping
  • prepared salted caramel sauce or dulce de leche, optional

Directions

  1. Arrange oven rack in lower third of oven and preheat oven to 350ºF. Prepare 9x13-inch metal baking pan with aluminum foil and grease the foil along bottom and sides of pan with butter softened to room temperature or with melted butter. Set aside.
  2. Prepare the Crust & Crumble Topping:
  3. In a large bowl, whisk together flour, oats, sugars, baking soda and spices until well combined. Using a pastry blender, cut butter into flour and oat mixture until it resembles a coarse meal with small pea-sized pieces of butter.
  4. Sprinkle in vanilla extract and gently toss the mixture to blend.
  5. Stir in carrots, coconut, raisins and nuts.
  6. Remove 2 generous cups of the crumb mixture and set aside for the topping in a small bowl.
  7. Press remaining dough evenly into prepared baking pan. Bake for 20 minutes.
  8. Meanwhile, prepare the cheesecake filling.
  9. Prepare the Cheesecake Filling: Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat the cream cheese until creamy.
  10. Gradually add sugar and beat until fully incorporated, scraping down the sides of bowl as necessary with rubber spatula.
  11. Add the eggs, one at a time, blending well after each addition.
  12. Add the lemon juice and vanilla; mix until fully incorporated and smooth.
  13. Once the crust is done baking, transfer to wire rack.
  14. Using rubber spatula, scrape and pour cheesecake filling over warm crust and spread evenly with rubber spatula.
  15. Drizzle salted caramel sauce evenly around. Using a butter knife, swirl the caramel sauce together with the cheesecake filling all around.
  16. Sprinkle with ½ cup white chocolate morsels and reserved crumb mixture.
  17. Then, top with remaining white chocolate morsels.
  18. Bake in preheated oven until topping is golden brown and cheesecake filling is set but jiggles slightly, about 45 minutes.
  19. Remove from oven and carefully transfer to wire rack to cool completely, about 2 hours.
  20. Refrigerate at least 3 to 4 hours (overnight preferred) so the cheesecake is firm enough to cut. Cut into squares.
  21. To Serve Bars: Serve at room temperature or chilled. If desired, serve with warm salted caramel sauce drizzled on top.
  22. How to Plump Raisins:
  23. Place raisins in a small heatproof glass bowl. Pour enough boiling water over the top to cover them, about 1 cup. Allow to stand for 15 minutes to soften. Drain and pat dry with paper toweling before using in recipe