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Carrot Cheesecake Bars

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

Prep time

15 min

Total time

6 hr 5 min

Servings

Makes 24 servings.

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    Ingredients
    • 1/4 cup (1/2 stick) butter, melted
    • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
    • 1 cup sugar, divided
    • 1-1/2 tsp. ground cinnamon, divided
    • 3 pkg. (8 oz. each) brick cream cheese, softened
    • 1 tsp. vanilla
    • 3/4 cup sour cream
    • 3 eggs
    • 3/4 cup finely shredded carrots (about 2)
    • 1-1/2 cups thawed frozen whipped topping
Preparation
  • 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 whipped topping.

Recipe Tips

Sour Cream-Topped Cheesecake BarsOmit whipped topping. Prepare and bake cheesecake as directed. Mix 1 container (16 oz.) 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-WiseSince this indulgent recipe makes 24 servings, it is the perfect dessert to serve at your next party.

Special ExtraTop each serving with a pecan half.

115437
Calories 210
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Cholesterol 75mg
Sodium 170mg
Total Carbohydrate 16g
Dietary Fiber 0g
Total Sugars 12g
Protein 3g
Vitamin A 20% DV
Vitamin C 0% DV
Calcium 4% DV
Iron 2% DV

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