Carrot cake is often served at Easter celebrations but these carrot cheesecake bars will give it a run for its money. It's easy to prepare and although unusual, a guaranteed winner. If you are counting calories, you can use low cat sour cream and cream cheese for this recipe.
Carrot Cheesecake Bars
Prep time: 15 min
Total time: 6 hr 5 min
Servings: 24
¼ cup (1/2 stick) butter, melted
1-1/2 cups HONEY MAID Graham Cracker Crumbs
1 cup sugar, divided
1-1/2 tsp. ground cinnamon, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 tsp. vanilla
¾ cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs
¾ cup finely shredded carrots (about 2)
1-1/2 cups thawed COOL WHIP Whipped Topping
Heat oven to 325ºF.
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.
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