~Savory Sunday~ Carrot Cheesecake Bars

~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 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 BREAKSTONE'S or KNUDSEN sour cream

3 eggs

3/4 cup finely shredded carrots (about 2)

1-1/2 cups thawed COOL WHIP whipped topping
Make it!

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


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!

DON'T FORGET to enter the Outback Steakhouse Gift Certificate Giveaway and the UPrinting Business Cards Giveaway!

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