~Savory Sunday~ Carrot Cheesecake Bars
This week's recipe comes from Kraft Recipes for Carrot Cheesecake Bars. The recipe is as follows:
Prep Time: 15 minutes
Total Time 6hrs 5 min
Makes 24 servings
What You Need:
1/4 cup (1/2 stick) butter, melted
1-1/2 cup HONEY MAID graham cracker crumbs
1 cup sugar, divided
1-1/2 tsp. ground cinnamon divided
3 pckg. (8 oz. each) PHILADELPHIA cream cheese, softened
1 tsp. vanilla
3/4 cup finely shredded carrots (about 2)
1-1/2 cups thawed COOL WHIP whipped topping
Heat oven to 325 degrees
Mix butter, crumbs, 1/4 cup sugar, and 1/2 tsp. cinnamon: press onto bottom of 13X9 inch pan. Bake 10 mins.
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 mins. or until center is almost set. Cool completely. Refrigerate 4 hrs. Serve topped with COOL WHIP.
Kraft kitchen tips
SOUR CREAM-TOPPED CHEESECAKE BARS
Omit COOL WHIP. Prepare and bake cheesecake as directed. Mix 1 container (16 oz.) BREAKSTONE'S or KNUDSEN sour cream, 1/4 cup sugar and 1 tsp. vanilla. Spread over warm cheesecake. Bake 5 mins. Cool completely. Refrigerate 4 hrs. Refrigerate leftovers.
Top each serving with a PLANTERS Pecan Half.
For my last ~Savory Sunday~ I posted the recipe for Chocolate Dipped Peanut Butter Cookies. I made them last week, but hubby took off with my camera in the truck, and I wasn't going to wait around for him to return before my daughter and I devoured the batch! Fortunately, Krystel at Army Wife 101 made them also. I'm stealing this pic from her Facebook Page. I'm sure she won't mind!