Carrot-Pumpkin Cheesecake Bars

Yeah, I know your all thinking carrot?? What the hell? But seriously, carrots are neutral & can be eaten sweet or satly, so considering how versatile they are as an ingredient, why not "health" these bars up a little. As an added bones, the carrots pair great with the pumpkin. Enjoy!

Carrot-Pumpkin Cheesecake Bars

**Makes a large 16x12 pan of bars

Cheesecake Filling:

2 -8 ounce packages cream cheese

2 tablespoons All-Purpose flour

1 teaspoon vanilla extract

Zest of one Orange

1 Egg-Beaten

1 teaspoon ground Ginger

¾ can Sweetened Condensed Milk

Pumpkin-Carrot Filling:

2 tablespoons Molasses

3/4 cup White Sugar

1 Egg

2 cups Pumpkin puree

1 cup cooked-chopped Carrots

3 tablespoons All-Purpose Flour

1/2 can Evaporated Milk

1/2 teaspoon ground Cinnamon

1 teaspoon ground Ginger

1/2 teaspoon ground Nutmeg

Crust:

2 cups Gingerbread Graham Crackers-crushed

1/3 cup white Sugar

3 tablespoons Flour

¾ stick unsalted Butter, melted

1 teaspoon ground Ginger

¼ teaspoon ground Nutmeg

½ teaspoon Cardamom

Directions for crust:

Preheat oven to 375°F. Butter a 12x16 inch pan. Combine crushed graham crackers with melted butter, flour, sugar and spices. Press evenly onto bottom of pan. Bake crust until golden, about 5-6 minutes. Cool completely.

Directions for Sweet Potato filling:

In a food processor, blend pumpkin, carrots, sugar, and evaporated milk. Once smooth, add spices, molasses, and egg. Blend well. Pour mixture on top of cooled crust. Bake for 10 minutes at 350 degrees.

Directions for Cream cheese filling:

Using mixer, beat cream cheese, condensed milk, flour, sugar, zest, and vanilla, in large bowl until smooth. Beat in egg and spices.  Reduce heat to 325. Pour cream cheese mixture on top of cooked pumpkin mixture. Bake for 20 minutes. Remove, cool, cover and chill overnight.