Caramel-Pecan Cheesecake Bars
Heather cranford
ingredients
- 1 1/2 cups graham cracker crumbs
- 1 cup coarsely chopped pecans, divided
- 2 Tbsp. granulated sugar
- 1/4 cup (1/2 stick) butter, melted
- 4 pkg. (8oz each) cream cheese, softened
- 1 cup firmly packed brown sugar
- 2 Tbsp. all-purpose flour
- 1/2 cup sour cream
- 1 Tbsp. vanilla
- 1 bag (14oz) caramels, divided
directions
- 1
preheat oven to 350. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup pecans, granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min.
- 2
Beat cream cheese, brown sugar and flour in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed just until blended. Microwave 36 of the caramels and 1 Tbsp. water on high for 1 min. or until caramels are completely melted when stirred. Add to batter. Pour over crust. Bake 40 min. or until center is almost set and sprinkle with pecans. Refrigerate at least 4 hours or overnight.
- 3
Microwave remaining caramels and water on high 1 min. or until caramels are melted. Drizzle over cheesecake.
Source: Kraft Cream Cheese
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