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Prep Time
15 Mins
Yield
Makes 24 servings

How to Make It

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

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