If you love moist, spicy carrot cake with tangy cream cheese frosting, then you'll LOVE these Carrot Cake Cheesecake Brownie Bombs! All your favorite flavors of carrot cake in a bite-sized signature bomb.
Ingredients
1 box carrot cake mix
2 eggs
⅔ cup oil
1 small cheesecake, baked and cooled (about 6" in size)*
1 pkg vanilla Candiquik
1 tsp cinnamon
Carrot Cake M&M's** (or any other flavor M&M's)
*For this recipe, I used cheesecake bites I picked up from my local yogurt shop. Most yogurt shops have them in the cold part of their toppings, so pick some up to use if you can't find a prebaked cheesecake in the store!
**The carrot cake M&M's were a seasonal item this past spring, so if you have some on hand still, use them! If not, these would taste awesome with almond M&M's, pretzel M&M's, white chocolate, or even regular!
Instructions
Preheat your oven to 350 degrees F. Liberally grease a 13x9 inch baking pan with cooking spray. Set aside.
In a large bowl, combine the cake mix, eggs and oil with a rubber spatula until a soft dough forms. Press the dough evenly into the prepared pan and bake for approx. 12-14 minutes or until it just barely looks set and is barely golden. Cool completely.
IF USING ROUND CHEESECAKE, scoop rounded Tablespoons of the cheesecake out with a cookie dough scoop and place them on a foil-rimmed baking sheet. IF USING CHEESECAKE BITES, scoop the bites out of the container and gently compress in the cookie dough scoop; drop by rounded Tablespoonfuls onto the foil-rimmed baking sheet. Freeze the cheesecake balls for about 2 hours or until firm.
Once the bars have cooled, cut them into about 1" sized squares. Take a square in your hand and gently press it with the heel of your hand to flatten it slightly. Wrap the carrot cake brownie around the cheesecake ball, enclosing the cheesecake ball inside. If it doesn't completely cover the cheesecake, that's okay; just cover as much as you can. Return the coated cheesecake bombs to the sheet and freeze for about 30 minutes to set.
Prepare the Candiquik according to package directions. Stir in the cinnamon. Dip each bomb into the chocolate, coating completely and allowing excess to drip off. Top with a carrot cake M&M, or regular-flavored M&M. Serve immediately, or store leftovers in the fridge or freezer.
**I noticed that the carrot cake brownie was not as fudgy as an actual brownie (naturally). If your carrot cake brownies are not as moist as they should be, consider crumbling them slightly into a large bowl and adding a Tablespoon or two of canned frosting or softened cream cheese, then combine the two like you would a cake pop. The frosting will add some added moisture and tackiness to the brownie so it will better adhere.**
Recipe by The Domestic Rebel at https://thedomesticrebel.com/2013/08/02/carrot-cake-cheesecake-brownie-bombs/