Carrot Cake Cheesecake Bars

foodnetwork.com

Anthony James

subheading: Crust:

Nonstick cooking spray, for the pan

2 cups all-purpose flour (see Cook’s Note)

1 stick (8 tablespoons) cold unsalted butter, diced

½ cup confectioners’ sugar

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

1 large egg

subheading: Carrot Juice Curd Filling:

1 cup plus 2 tablespoons granulated sugar

3 tablespoons confectioners’ sugar

4 large eggs plus 1 yolk

¼ cup all-purpose flour

Pinch of kosher salt

⅔ cup carrot juic

subheading: Walnut Crumble:

2 tablespoons unsalted butter

3 tablespoons roughly chopped walnuts

2 tablespoons packed light brown sugar

2 tablespoons old-fashioned rolled oats

¼ teaspoon ground cinnamon

⅛ teaspoon kosher salt

subheading: No-Bake Cheesecake:

⅓ cup heavy cream

12 ounces cream cheese, softened, such as Philadelphia cream cheese

½ cup granulated sugar

1 tablespoon lemon juice

1 tablespoon sour cream

1 teaspoon pure vanilla extract

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