Carrot Cake Crumble Cheesecake Bars
Carrot Cake Crumble Cheesecake Bars
Ingredients
- 500g cream cheese, softened
- 430g free from gluten carrot cake mix
- 125g butter, melted
- 2 tsp vanilla extract
- 3 eggs
- 1/2 cup caster sugar
- 1/4 cup pistachio kernels, roughly chopped
Method
- Preheat oven to 180°C/160°C fan-forced. Grease a 17.5 x 27.5cm (3.5cm deep) slice pan. Line base and sides with baking paper, extending paper 3cm over edges.
- Place cake mix in a large bowl. Add butter and stir until well combined. Reserve quarter of the mixture. Press remaining mixture evenly over base of pan. Bake for 15 minutes (base will be still soft, but will firm upon cooling). Set aside for 30 minutes to cool.
- Reduce oven to 160°C/140°C fan-forced. Using an electric mixer, beat cream cheese, vanilla and sugar until smooth. Add eggs, 1 at a time, beating until combined. Pour mixture over cake base. Combine pistachios and reserved cake mixture, then sprinkle over cream cheese mixture. Bake for 30 minutes or until just set (it will wobble slightly in the centre). Cool in oven for 10 minutes with door ajar. Remove from oven, then cool completely. Refrigerate for 4 hours or until chilled.
- Empty icing sachet from cake mix into a bowl. Add 1 1/2 tsp boiling water, then stir until smooth. Transfer slice to a board, drizzle with icing. Stand for 20 minutes or until set, then cut into bars and serve.
