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Double Caramel-Pecan Cheesecake Bars

Double Caramel-Pecan Cheesecake Bars

  • Prep

    15 m
  • Ready In

    5 h 25 m
PHILADELPHIA Cream Cheese

PHILADELPHIA Cream Cheese

A dreamy cheesecake with caramel on a pecan crust is topped with more chopped pecans and drizzled with caramel.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the 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 until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 Tbsp. of the water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
  3. Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.
  4. Place remaining caramels in microwaveable bowl. Add remaining 1 Tbsp. water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.
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Reviews

Caitlin
15

Caitlin

7/20/2009

This cheesecake recipe is wonderful! The texture is perfect and the crust was delicious! One thing I would for sure change is the caramel topping. It was tasty, but the caramel hardned once I placed it in the fridge and when I tried to cut it, the topping messed up. I suggest a LIQUID CARAMEL TOPPING that is normally for ice cream. That way it is soft. But keep the caramel candy in the cheesecake part, it was delicious.

Roxanne J.R.
12

Roxanne J.R.

10/15/2009

Oh my goodness! What a wonderful cheesecake! The texture is so creamy and the crust, mmm. The pecans just add a special touch to it. I made this recipe almost as exactly stated. The only change I made was the caramel I used. I did not use Kraft caramels, I used Praline Sundae Topping (with the nuts omitted - recipe from this site) for the entire recipe. The amount to be used in the batter (36 melted caramels) would be 1¼ cups. (special thanks to redneck gramma for calling Kraft to find out!) This cheesecake baked up perfectly and I did not top it with the nuts and caramel right away because sometimes I like plain cheesecake. When enjoyed plain, you can tell that it is a caramel cheesecake. The flavour is subtle yet noticeable and perfect on it's own. I added caramel and pecans to individual servings and wow, just looking at it was like eye candy - digging into it was heavenly! Thanks for the recipe. Delightful!

Dee
9

Dee

6/18/2009

This is scrummy, the only change I made was to use liquid caramel topping, it stayed soft and creamy.

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