Blueberry Basil Goat Cheese Cake Bars

When the theme for this month’s What’s Baking was annouced to “Bake something with Fresh Herbs”, I knew I wanted to make something with basil in it. You see, I’m not a huge fan of basil, so I figured I’d challenge myself to find a way to like it. I realize basil is a pretty harmless herb and no where near as offensive as cilantro is to some people, but it’s just not my favorite.

I tossed around a few ideas in my head and remembered this Blueberry Basil Goat Cheese Pie that Shannon posted a while ago. I starred it in my Google Reader and have had the best intentions to make it. But I don’t really like baking pies so it just hasn’t happened yet.

I liked the ideas of pairing blueberries with goat cheese and basil though, so I decided to mix those flavors into a dessert format that I prefer – bars. I found a recipe for some Blueberry Cheesecake Bars and just doctored it up by adding basil, swapping out half of the cream cheese for goat cheese, and using homemade blueberry sauce instead of store-bought blueberry jam.

When I was trying to figure out how much basil to add to these bars, I remembered these Strawberry Peach Basil Bars. When I made them last year, the basil flavor really wasn’t very prominent after baking the bars. So I decided to put a LOT of basil in the bars. So much so, that the basil flavor slightly dominated these bars. I’ve reduced the amount of basil in the recipe below to reflect this.

I loved this flavor combination but some of Hubby’s coworkers would call the flavors intriguing… The bars were borderline savory with the addition of the goat cheese. Feel free to play around with the amount of goat cheese vs cream cheese in the recipe. If you like the flavor of goat cheese, go with the full 8 oz. If you’re not a huge fan of goat cheese, you can use all cream cheese, or some combination between.

I am submitting this for June’s What’s Baking, hosted by Jillian of JBean Cuisine. This month’s theme was to Bake with a Fresh Herb!

One Year Ago: Herbed Goat Cheese Stuffed Strawberries and Chocolate-Chocolate-Chocolate-Chocolate-Chocolate Cupcakes (aka, Quintuple Chocolate Cupcakes)
Two Years Ago: Chocolate Mousse Cupcakes and Homemade Coleslaw
Three Years Ago: Goat Cheese and Roasted Red Pepper Toasts

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Blueberry Basil Goat Cheese Cake Bars

Blueberry, Basil and Goat Cheese make a great pairing in these surprising bars

Yield: 24 bars

Ingredients:

For the Cookie Crust
1 3/4 cups flour
1/2 cup powdered sugar
1/2 tsp salt
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
1 tsp ice water

Cheesecake Filling
8 ounces softened cream cheese
8 ounces softened goat cheese
1/2 cup sugar
1 tsp vanilla
2 eggs
1 cup blueberry jam, or homemade blueberry sauce
3/4 cup finely chopped basil

Directions:

Preheat oven to 350 degrees F. Grease a 9x13 inch pan.

In the bowl of a mixer, combine flour, sugar, and salt. Stir on lowest setting. Add butter and continue to stir until the dough forms a ball. Add cold water if the dough is not coming together.

Press dough evenly over the bottom of the prepared pan. Bake until crust is lightly golden, about 20 minutes. Let cool for 30 minutes.

While cooling, prepare filling. Mix softened cream cheese, goat cheese, sugar and vanilla until well blended.

Add eggs and mix just until eggs are incorporated.

Stir in chopped basil.

After crust cools for 30 minutes, pour cheesecake filling evenly over the crust.

Spoon blueberry jam or sauce randomly on top of filling and then swirl to combine.

Bake at 350 for approximately 35-45 minutes or until center is set. Allow to cool in pan.

Recipe adapted from Framed Cook

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22 Responses to “Carrot Cake and Cheesecake Cake”

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    Lauren @ Healthy Food For Living — April 13, 2011 at 4:45 pm

    Give me a moment to compose myself… ok. This is the cake that my dreams are made of! Carrot cake and cheesecake are my two favorite cakes, so combine them into one amazing dessert, and I’m in total bliss. It looks phenomenal, and I would dominate a big slice ;).

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    lms — July 13, 2011 at 4:16 pm

    This cake was phenomenal!!!!! I have now made 3 versions and I think the carrot was the best. Everyone raved over it and we all thought it was better the 2nd day! YUM is an understatement!

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    Matt — January 27, 2013 at 3:49 pm

    I’m confused, how did the become a red velvet cake during the assembly?

    • beantownbaker — January 27th, 2013 @ 4:07 pm

      That was a typo in the recipe since this was based on the red velvet cheesecake cake that I had made. I fixed it. Hope that helps.

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    Chewy — March 29, 2013 at 11:19 am

    Do i have to put the cheesecake pan in a roaster with water? I dont have a roaster? Before I purchase one I thought Id ask. Ive made many cheesecakes in the past and never did this

    Thanks

    • beantownbaker — April 1st, 2013 @ 8:35 am

      Yes, you are using a water bath to bake the cheesecake. So the water should come up about half way on the side of the pan that the cheesecake is in. I usually use a disposable roasting pan since I don’t have a roaster either. Hope that helps.

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    Sarah Ross — March 31, 2013 at 3:45 pm

    Just made this for Easter and everyone loved it.. Thank you

    • beantownbaker — April 1st, 2013 @ 8:36 am

      Glad it was a success for you. This is a great Easter cake.

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    Brandi — March 31, 2013 at 5:10 pm

    I made this for Easter today as well, and it was great, everyone said so. I couldn’t eat much, it’s SO thick and rich. I don’t think it would have been half as great without the cheesecake. LOVE that and what a super easy recipe for the cheesecake.

    The cake was quite a bit more work than I am used to, and I had to change a few things up based on what I had, in cae this helps anyone else…

    I didn’t have brown sugar, subbed coconut palm sugar.

    I used toasted almonds instead of pecans and was pleasantly surprised that I actually like them when toasted, as I don’t normally like them at all, they were so light and crispy.

    I do not have a stand mixer, I used my Ninja blender with the whipping cream attachement (I didn’t know that it would work but it worked just fine!)

    My food processor is broke and couldn’t find my grater, so I used my blender for the carrots, worked just fine.

    I skipped the parchment paper bc I was out and that was no biggie.

    The cake looked picture perfect and tasted amazing, no complaints here. Thank you!!!

    • beantownbaker — April 1st, 2013 @ 8:37 am

      So glad this worked out for you. Thanks for coming back and posting the changes you made. I am sure they will be helpful for other readers.

      Toasted almonds are one of my favorite nuts! What a great substitution.

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    Joann — July 21, 2013 at 3:49 pm

    How many people will this feed? It is a combo of my two favorite things so I want to make it for a Bunco group.

    • beantownbaker — July 21st, 2013 @ 3:51 pm

      It will easily serve 12-16

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    Amy — October 13, 2013 at 12:23 pm

    I made this for my mom’s 60th birthday and everyone loved it. My dad announced that it was his favorite cake ever, so…I’m about to go buy the ingredients to make it again for HIS 60th next week 🙂 Thanks!

    • beantownbaker — October 15th, 2013 @ 5:02 pm

      Wow! Now that’s a compliment! So glad everyone enjoyed it 🙂

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    Sarah — December 10, 2013 at 11:33 am

    Hey there!

    Wonderful recipe 🙂 just curious, when you assembled the cake, is the top layer bottom side up, or right side up? Did you trim the rounded top off?

    Thanks!

    • beantownbaker — December 10th, 2013 @ 4:56 pm

      If I remember correctly, my layers came out pretty flat. If they were round, I would trim the top off. I always put the top layer upside down when I’m stacking a layer cake.

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    Robin — April 24, 2014 at 9:19 pm

    Made this for Easter, for my husband’s side of the family. Perfect cake recipe! Takes time to make, but nothing difficult. Turned out beautifully and tasted wonderful. I didn’t tell anyone about the cheesecake layer, so when I cut the first piece everyone was just thrilled to see that middle layer. The cake is a feast for both the eyes and the palate. It also travels well, which is a bonus for a 3-layer cake. I will make this cake again, and again, and again. Thanks!!!

    • beantownbaker — April 27th, 2014 @ 2:46 pm

      So glad you enjoyed it!!

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    Anndrea — January 29, 2016 at 3:08 am

    Just tried to make this… and I am curious if other people who had success used the volume or weight measures??
    I used the weight and was quite precise BUT the cake is now seemingly exploding in my oven.. I am thinking some of the ounces are wrong but am not sure. (I have checked the recipe about 5 times to make sure i measured correctly too…)
    Quite disappointed but hopefully I can still salvage something from it.

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    Margaret Jimenez — March 26, 2016 at 8:22 am

    hi! I wanted to make this for Easter tmrw..but I only have 10″ pans..both for the cheesecake & cake..can u PLEASE help me w/ the adjustments? I tried googling it, but it’s just not happening & I WANT to make this recipe..it has 5 stars! THANK U, THANK U!

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    Margaret Jimenez — March 26, 2016 at 8:24 am

    what I left out, was, I don’t want my cakes to be thin..I LOVE/prefer a high cake 🙂

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    Lani — September 22, 2016 at 6:55 pm

    Hello! Will the cheesecake tend to soften and tilt or sink in if it’s in a slightly warm environment or if I make it into a 5-6″ layer cake? I’m thinking of having one cake layer at the bottom, then the cheesecake, then the rest of the 2-4 layers cake layers. I am wondering if the cake will hold (with the cheesecake layer) if I put a center dowel?

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