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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?

Prep time15 min
Total time6hr 5min
ServingsMakes 24 servings.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 15g 
   Saturated fat 9g 
Cholesterol 75mg 
Sodium 170mg 
Carbohydrate 16g 
   Dietary fiber 0g 
   Total sugars 12g 
Protein 3g 
Vitamin A20 %DV
Vitamin C0 %DV
Calcium4 %DV
Iron2 %DV

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