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Carrot Cheesecake Bars

Prep time 15 mins
Yield Makes 24 servings

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 teaspoons ground cinnamon, divided
  • 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
  • 1 teaspoon vanilla
  • 3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 3 eggs
  • 3/4 cup finely shredded carrots (about 2)
  • 1 1/2 cups thawed COOL WHIP Whipped Topping

How to Make It

  1. HEAT oven to 325° F.

    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 COOL WHIP.

    Nutritional Information
    Calories: 210
    Total fat: 15 g
    Saturated fat: 9 g
    Cholesterol: 75 mg
    Sodium: 170 mg
    Carbohydrate: 16 g
    Dietary Fiber: 0 g
    Sugars: 12 g
    Protein: 3 g
    Vitamin A: 20% DV
    Vitamin C: 0% DV
    Calcium: 4% DV
    Iron: 2% DV