Mirage Recipe
Prep: 15 minutes
Cook: 45-55 minutes
Serves: 12 bars
Cheesecake is a treat enjoyed throughout the year – with a few warm spices and an orangey touch, this dessert is perfect for fall. Combining a classic cheesecake filling with the earthy sweetness of carrots, these Carrot Cheesecake Bars are creamy, indulgent and made to be enjoyed on a crisp autumn day. When you’re baking with Mirage, sharing a treat has never felt so good!
For more fall recipe inspiration, visit @mirage_margarine on Instagram.
Ingredients
Graham Cracker Crust
1 1/4 cup
graham cracker crumbs
2 tbsp
dark brown sugar, firmly packed
1/2 tsp
ground cinnamon
1/4 tsp
salt
1/3 cup
Mirage Margarine, melted
1/4 cup
toasted pecans, roughly chopped
Carrot Cheesecake Filling
2 cups
cream cheese (brick), room temperature
2/3 cup + 2 tbsp
sugar
2 large
eggs, room temperature
1 tbsp
lemon juice
1 tbsp
all-purpose flour
2 tsp
pure vanilla extract
2 tsp
lemon zest
1 tsp
ground cinnamon
1/4 tsp
salt
1/2 tsp
ground ginger
1/4 tsp
ground nutmeg
1/8 tsp
ground cloves
2/3 cup
carrots, finely grated, loosely packed
Directions
Graham Cracker Crust
Preheat oven to 325°F. Line an 8 x 8 inch square baking pan with parchment paper. Ensure there is about a 2 inch overhang on all sides, for easy removal.
In a large bowl, thoroughly combine the graham cracker crumbs, brown sugar, cinnamon and salt. Add in the melted Mirage Margarine and mix until the crumbs are coated. Transfer the mixture into the lined baking pan. Firmly and evenly press the crumbs into the bottom of the pan.
Place into the preheated oven and bake for 10 minutes. Remove from the oven and allow to cool completely. Evenly sprinkle the crust with the pecans.
Carrot Cheesecake Filling
In a bowl of a stand mixer, using the paddle attachment, cream the cream cheese and sugar until smooth and creamy; about 3 minutes.
Add in the eggs, one at a time, creaming well after each addition.
Add in the lemon juice, flour, pure vanilla extract, lemon zest, cinnamon, salt, ginger, nutmeg and cloves. Cream on medium-low speed until well-combined.
Spread half of the mixture over the graham crust. Sprinkle the grated carrots over the cream cheese layer. Spread the remaining cream cheese mixture over the grated carrots. Smooth the top.
Place into the preheated oven. Bake for 35 to 40 minutes or until the centre slightly jiggles. Turn off oven and leave door slightly ajar. Cool cheesecake bars in the oven; about 15 minutes.
Take out of the oven and cool completely at room temperature on a wire cooling rack. Once cooled, place into the fridge to chill and set; at least 3 hours.
Once chilled, remove from pan with the help of the parchment paper. With a sharp chef’s knife, cut into 12 bars.
Baker’s Tips
- If desired, use toasted walnuts or raisins in place of the toasted pecans.
- For easy cutting, dip knife into hot water and dry with a clean towel before every slice made.
