Two favorite desserts combine for one creamy, cinnamon-spiced bar with fresh grated carrot and a crispy crust. Ingenious, no?
What You Need
Original recipe yields 24 servings
1-1/2 cups graham cracker crumbs
1 cup sugar, divided
1/4 cup butter, melted
1-1/2 tsp. ground cinnamon, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 egg s
3/4 cup finely shredded carrot s (about 2)
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Heat oven to 325ºF.
Mix graham crumbs, 1/4 cup sugar, butter and 1/2 tsp. cinnamon; press onto bottom of 13x9-inch pan. Bake 10 min.
Beat cream cheese, vanilla, remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in carrots; spread over crust.
Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.
Since this indulgent recipe makes 24 servings, it's the perfect dessert to serve at your next party.
Prepare using PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.