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Desserts

Carrot Cheesecake Bars

Carrot Cheesecake Bars recipe
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 15 min
servings
total:
24 servings
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What You Need

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
 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 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.

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.
Make Ahead
Dessert can be stored in refrigerator up to 24 hours before serving.
Variation
Prepare using PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and COOL WHIP LITE Whipped Topping.
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