Wednesday, May 5, 2010

Carrot Cheesecake Bars

Carrot Cheesecake Bars

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 eggs --you can use 1/2 block tofu instead of 3 eggs.
3/4 cup finely shredded carrots (about 2)
1-1/2 cups thawed Whipped Topping

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.

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