Carrot Cheesecake Bars

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  • 15 min prep
  • 6 hr 5 min total
  • Makes 24 servings, 1 bar (65 g) each.


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Carrot Cheesecake Bars Recipe

Ingredients

  • 1/4 cup butter, melted
  • 1-1/2 cups Honey Maid Crumbs
  • 3/4 cup sugar, divided
  • 1-1/2 tsp. ground cinnamon, divided
  • 3 pkg. (250 g each) brick cream cheese, softened
  • 3/4 cup sour cream
  • 1 tsp. vanilla
  • 3 eggs
  • 3/4 cup shredded carrots (about 1)
  • 1-1/2 cups thawed Cool Whip Whipped Topping

Instructions

  • Heat  oven to 350ºF.
  • 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 in large bowl with mixer until creamy. Blend in sour cream, vanilla and remaining sugar and cinnamon. 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 centre is almost set. Cool completely. Refrigerate 4 hours. Serve topped with Cool Whip.

Recipe Tips

Special ExtraTop each serving with a pecan half.

Sour Cream-Topped Cheesecake BarsOmit Cool Whip. Prepare and bake cheesecake as directed. Mix 2 cups sour cream and additional 1/4 cup sugar and 1 tsp. vanilla. Spread over warm cheesecake. Bake 5 min. Cool completely. Refrigerate 4 hours. Refrigerate leftovers.

Size-WiseDessert can be part of a balanced diet but remember to keep tabs on portions.

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Nutrition Information

Makes 24 servings, 1 bar (65 g) each.

Nutrition per serving:

  • Calories 200 
  • Total fat 15 g
  • Saturated fat 9 g
  • Cholesterol 70 mg
  • Sodium 210 mg
  • Carbohydrate 14 g
  • Dietary fibre 1 g
  • Sugars 10 g
  • Protein 4 g
  • Vitamin A 20 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 2 %DV

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