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Carrot Cheesecake Bars
Carrot Cheesecake Bars

Carrot Cheesecake Bars

Two favorite desserts combine for one creamy, cinnamon-spiced bar with fresh grated carrot and a crispy crust. Ingenious, no?
What You Need
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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
1
Heat oven to 325ºF.
2
Mix graham crumbs, 1/4 cup sugar, butter and 1/2 tsp. cinnamon; press onto bottom of 13x9-inch pan. Bake 10 min.
3
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.
4
Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with COOL WHIP.
Kitchen Tips
Tip 1
Size Wise
Since this indulgent recipe makes 24 servings, it's the perfect dessert to serve at your next party.
Tip 2
Variation
Prepare using PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.
Tip 3
Special Extra
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.
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