Double Caramel-Pecan Cheesecake Bars18 Reviews
- Prep: 15 min
- Ready In: 5 hr 25 min
“A dreamy cheesecake with caramel on a pecan crust is topped with more chopped pecans and drizzled with caramel.” - by Philadelphia Cream Cheese
Original recipe yields 32 servings
- 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.
- 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.
- Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.
- 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.
Amount Per Serving (32 total)
- 233 cal
- 14.1 g
- 23.9 g
Based on a 2,000 calorie diet
Reviews (18)Rate This Recipe
"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..." See more 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. "
"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..." See more 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!"
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