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DESSERTS: BARS:
Caramel Pecan Cheesecake Bars
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Caramel
Pecan Cheesecake Bars |
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Oh so
delicious...
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1
cup |
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pecan pieces, divided |
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1½
cups |
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crushed vanilla wafers (about 50 wafers) |
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¼
cup |
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(½
stick) butter, melted |
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Four
8-ounce |
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packages cream cheese, softened |
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1
cup |
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granulated sugar |
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1
cup |
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sour
cream |
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3
Tbs |
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flour |
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1
Tbs |
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vanilla extract |
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4
large |
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eggs |
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24
individually |
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wrapped caramels, unwrapped |
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1
Tbs |
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water |
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3
squares |
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semi-sweet baking chocolate |
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1 |
Preheat oven
to 325°F. Line 13x9-inch baking pan with foil,
with ends of foil extending over sides of pan. |
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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. |
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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. |
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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. |
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Servings: 32 |
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Cooking Tips |
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*To save calories,
use reduced-fat vanilla wafers, light cream cheese, and
low fat sour cream. |
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Recipe Source |
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Kraft Foods |
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