Ingredients
¼cupbutter
1½cupsHoney Maid® graham cracker crumbs
1cupsugar
1½tspground cinnamon
3pkgsPhiladelphia® cream cheese
1tspvanilla
¾cupBreakstone’s® sour cream,or Knudsen® sour cream
3eggs
¾cupcarrots,(about 2 carrots) finely shredded
1½cupsCool Whip® whipped topping,thawed
Preparation
Heat oven to 325 degrees F.
Mix butter, crumbs, ¼ cup sugar, and ½ teaspoon cinnamon; press onto bottom of 13×9-inch pan. Bake for 10 minutes.
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 minutes or until center is almost set. Cool completely. Refrigerate for 4 hours.
Serve topped with Cool Whip®. Enjoy!
