Carrot Cheesecake Bars

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!

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 egg s
  • ¾ cup finely shredded carrot s (about 2)
  • 1½ cups thawed frozen whipped topping

Nutrition facts

Recipe Tips


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.