Carrot Cheesecake Bars
Two favorite desserts combine for one creamy, cinnamon-spiced bar with fresh grated carrot and a crispy crust. Ingenious, no?
Prep time15 min
Total time6hr 5min
ServingsMakes 24 servings.
Ingredients
- ¼ cup (1/2 stick) butter, melted
- 1½ cups HONEY MAID Graham Cracker Crumbs
- 1 cup sugar, divided
- 1½ tsp. ground cinnamon, divided
- 3 pkg. (8 oz. each) brick cream cheese, softened
- 1 tsp. vanilla
- ¾ cup sour cream
- 3 eggs
- ¾ cup finely shredded carrots (about 2)
- 1½ 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 Bars
Omit 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-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 pecan half.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 210 |
| % Daily Value* | |
| Total fat 15g | |
| Saturated fat 9g | |
| Cholesterol 75mg | |
| Sodium 170mg | |
| Carbohydrate 16g | |
| Dietary fiber 0g | |
| Total sugars 12g | |
| Protein 3g | |
| Vitamin A | 20 %DV |
| Vitamin C | 0 %DV |
| Calcium | 4 %DV |
| Iron | 2 %DV |
