Carrot Cheesecake Bars

• Vegetarian

• Produce

  • 3 4 cup finely shredded carrots (about 2

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 1 1/2 tsp Cinnamon, ground
  • 1 1/2 cups Cool whip whipped topping
  • 1 cup Sugar
  • 1 tsp Vanilla

• Snacks

  • 1 1/2 cups Honey maid graham cracker crumbs

• Dairy

  • 3 pkg. (8 oz. each brick cream cheese
  • 1/4 cup Butter
  • 3/4 cup Sour cream

Found on snackworks.com

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 tsp. ground cinnamon, divided
• 3 pkg. (8 oz. each) brick cream cheese, softened
• 1 tsp. vanilla
• 3/4 cup sour cream
• 3 eggs
• 3/4 cup finely shredded carrots (about 2)
• 1-1/2 cups thawed COOL WHIP Whipped Topping

Directions

• 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.