Ingredients
1/4 c. butter
1 1/2 c. Honey Maid® Graham Cracker Crumbs
1 c. sugar
1 1/2 tsp. ground cinnamon
3 package Philadelphia® Cream Cheese
1 tsp. vanilla
3/4 c. Breakstone’s® or Knudsen® Sour Cream
3 eggs
3/4 c. finely shredded carrots (about 2 carrots)
1 1/2 c. thawed Cool Whip® Whipped Topping
Preparation
Step 1Heat oven to 325 degrees F.Step 2Mix butter, crumbs, 1/4 cup sugar, and 1/2 teaspoon cinnamon; press onto bottom of 13- x 9-inch pan. Bake 10 minutes.Step 3Beat 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.Step 4Bake 45 to 50 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Serve topped with Cool Whip®.Variation: Sour Cream-Topped Cheesecake Bars. Omit Cool Whip®. Prepare and bake cheesecake as directed. Mix 1 container (16 ounces) Breakstone’s® or Knudsen® Sour Cream, 1/4 cup sugar, and 1 teaspoon vanilla. Spread over warm cheesecake. Bake 5 minutes. Cool completely. Refrigerate 4 hours. Refrigerate leftovers.Each serving of pie made with regular products and Cool Whip® provides: 20%DV vitamin A, 0%DV vitamin C, 4% DV calcium, and 2%DV iron.Nutrition Information per Serving (Neufchâtel and reduced-fat sour cream-bar only, no Cool Whip®): 170 calories, 10g total fat, 6g saturated fat, 0g trans fat, 55mg cholesterol, 190mg sodium, 15g carbohydrate, 0g dietary fiber, 11g sugars, 4g protein, 20%DV vitamin A, 0%DV vitamin C, 4% DV calcium, and 2%DV iron.Nutrition Information per Serving (Neufchâtel cheese and reduced-fat sour cream-bar, light Cool Whip® dollop): 180 calories, 11g total fat, 6g saturated fat, 0g trans fat, 55mg cholesterol, 190mg sodium, 17g carbohydrate, 0g dietary fiber, 12g sugars, 4g protein, 20%DV vitamin A, 0%DV vitamin C, 4% DV calcium, and 2%DV iron.
