Caramel Cheesecake Bars
Colleen
ingredients
- 1 1/2 cups crushed Nilla wafers (about 50 wafers)
- 1 cup chopped Planters pecans
- 1/4 cup butter, melted
- 4 packages (8 oz each) Philadelphia Cream Cheese, softened
- 1 cup sugar
- 1 cup Breakstone’s sour cream
- 3 tbsp flour
- 1 tbsp vanilla
- 4 eggs
- 1/4 cup Kraft caramel topping
directions
- 1
Preheat oven to 325°. Line a 13x9 inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handles by crunching up extended foil. Grease foil lining. Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed.
- 2
Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla, mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- 3
Bake 45 minutes or until center is almost set. Refrigerate for 4 hours or overnight. Lift out of pan onto cutting board. Drizzle with topping and remaining 1/2 cup of pecans.
Source: Patty's Catering
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