Caramel- Pecan Cheesecake Bars
Yield: 32 servings
Prep Time: 20 min + chill time
Cook Time: 45 min
1 cup pecan pieces, divided
1 1/2 cups crushed vanilla wafers (about 50 wafers)
4 tablespoons (1/2 stick) salted butter, melted
Four 8-ounce packages cream cheese, softened
1 cup granulated white sugar
1 cup sour cream
3 tablespoons all-purpose flour
1 tablespoon vanilla extract
4 large eggs
24 individually wrapped caramels, unwrapped
1 tablespoon water
Three 1-ounce squares semi-sweet baking chocolate
1. Preheat oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
2. Remove 1/2 cup of the pecans; set aside. Finely chop remaining pecans. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.
3. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well-blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
4. Bake 45 minutes or until center is almost set. Cool completely. Place caramels in microwavable bowl. Add water. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Melt chocolate as directed on package; drizzle over cheesecake. Refrigerate at least 4 hours or overnight. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store in tightly covered container in refrigerator.
*To save calories, use reduced-fat vanilla wafers, light cream cheese, and low fat sour cream.
Source: RecipeGirl.com (via Kraft Foods)