SWEETS WITH PETE - CARROT CAKE CHEESECAKE CRUMBLE BARS

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CARROT CAKE CHEESECAKE CRUMBLE BARS

This week, Peter and the crew create a special treat to represent the weekend of Easter.

INGREDIENTS

CARROT CAKE

  • 2½ cups all purpose flour

  • 1¼ cups old fashioned oats

  • ¾ cups light brown sugar, packed

  • ½ cup sugar

  • ½ teaspoon baking soda

  • 1½ teaspoons cinnamon

  • ½ teaspoon allspice

  • ¼ teaspoon nutmeg

  • 1 cup butter, softened

  • 1 teaspoon vanilla

  • 1½ cup grated carrots, about

  • 3 large ¾ cup chopped pecans


CHEESECAKE

  • 2 (8 oz package) cream cheese, softened

  • ⅔ cup sugar

  • 2 large eggs

  • 1 teaspoon vanilla


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STEPS

  • In a large bowl, combine together the flour, old fashioned oats, brown sugar, with sugar, baking soda, cinnamon, allspice, and nutmeg.

  • Add in the softened butter, and combine until it looks like a coarse meal.

  • Sprinkle and blend in the vanilla extract.

  • Using a spoon, stir in the carrots, chopped pecans (SUB: walnuts).

  • Using a separate bowl, take out 2 cups of the combined mixture and set aside. It will be needed for later on.

  • In a 9x13 inch pan, pour in the entire mixture, pressing it to the bottom. Place the pan into the oven, preheated at 350 Degrees F., and let it bake for 20 minutes.

  • In a large bowl, beat together the cream cheese and the sugar.

  • Beat in the eggs, one at a time.

  • Add in the vanilla extract, and beat until mixture is smooth.

  • After crust is done baking, pour and spread the mixture over the crust.

  • Using the set aside bowl of the crust mixture, sprinkle it over the cheesecake layer. Cover it nicely.

  • Return and place the crust back into the over and let bake until the cheesecake layer is set and the top if golden brown. About 25-30 minutes.

  • Let cool for a few minutes. If you want to make it easier to cut, place into the refrigerator for 3 hours. 

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CAST AND CREW

HOST : PETER PAPIANNOAU

CAMERA : CHRISTOPHER DYMOND

CAMERA ASSISTANT : BEN BISANTI

SOUND RECORDING : PHILLIP BIGNELL HARRIS

EDITOR : CHRISTOPHER DYMOND

COMPOSER : PHILLIP BIGNELL HARRIS

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