Carrot Cheesecake Bars

photo by:kraft

Two favorite desserts combine for one creamy, cinnamon-spiced bar with fresh grated carrot and a crispy crust. Ingenious, no?

time

prep:

15 min

total:

6 hr 5 min

servings

total:

24 servings

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What You Need

1/4

cup (1/2 stick) butter, melted

1-1/2

cups HONEY MAID Graham Cracker Crumbs

cup sugar, divided

1-1/2

tsp. ground cinnamon, divided

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

tsp. vanilla

3/4

cup BREAKSTONE'S or KNUDSEN Sour Cream

eggs

3/4

cup finely shredded carrots (about 2)

1-1/2

cups thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 325ºF.

MIX butter, crumbs, 1/4 cup sugar and 1/2 tsp. cinnamon; press onto bottom of 13x9-inch pan. Bake 10 min.

BEAT cream cheese, vanilla and the remaining sugar and cinnamon in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating 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.

Kraft Kitchens Tips

Sour Cream-Topped Cheesecake Bars

Omit COOL WHIP. Prepare and bake cheesecake as directed. Mix 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, 1/4 cup sugar and 1 tsp. vanilla. Spread over warm cheesecake. Bake 5 min. Cool completely. Refrigerate 4 hours. Refrigerate leftovers.

Size-Wise

Since this indulgent recipe makes 24 servings, it is the perfect dessert to serve at your next party.

Special Extra

Top each serving with a PLANTERS Pecan Half.

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