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