Carrot Cheesecake Bars

Name: Carrot Cheesecake Bars
Prep time: 15 min
Total time: 365 min
Yield: 24
Ingredients: 12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs); ¼ cup butter, melted; 1 cup sugar, divided; 1½ tsp. ground cinnamon, divided; 3 pkg. brick cream cheese, softened; 1 tsp. vanilla; ¾ cup sour cream; 3 eggs; ¾ cup carrots (about 2); 1½ cups frozen whipped topping

Celebrate spring with this cinnamon-spiced carrot cheesecake dessert made in a 13x9 inch pan so it's easy to serve. Your guests won't have to know how quick it is to make!

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
¼ cup butter, melted
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

Directions

Heat oven to 325ºF.

Combine graham crumbs and butter with 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 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 cheesecake 4 hours.

Serve topped with the whipped topping.