Carrot cake is often served at Easter celebrations but these carrot cheesecake bars will give it a run for its money. They are easy to prepare and a guaranteed winner.
1 hour, 15 minutes
1/4 cup (1/2 stick) butter, melted
1-1/2 cups Graham Cracker Crumbs
1 cup sugar, divided
1-1/2 tsp. ground cinnamon, divided
3 pkg. (8 oz. each) Cream Cheese, softened
1 tsp. vanilla
3/4 cup Sour Cream
3/4 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 13×9-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.