Caramel- Pecan Cheesecake Bars

CARAMEL- PECAN CHEESECAKE BARS
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1 cup pecan pieces, divided
1½ cups crushed vanilla wafers (about 50 wafers)
¼ cup (½ stick) butter, melted
Four 8-ounce packages cream cheese, softened
1 cup granulated sugar
1 cup sour cream
3 Tbs flour
1 Tbs vanilla extract
4 large eggs
24 individually wrapped caramels, unwrapped
1 Tbs water
3 squares semi-sweet baking chocolate

1. Preheat oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan.

2. Remove ½ 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.

Servings: 32

Cooking Tips
*To save calories, use reduced-fat vanilla wafers, light cream cheese, and low fat sour cream.

Recipe Source: Kraft Foods

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