Caramel Cheesecake Bars

READY IN: 55mins
Recipe by Chris Reynolds

I found this recipe in a Kraft magazine.

Top Review by Cats Eye

EXCELLENT!!!! I can't say enough about this recipe. I took this to my son's house for Christmas dinner and it was a huge hit. I can't believe I hadn't reviewed this already. I made it as written and it was wonderful! Thanks Chris for posting.

Ingredients Nutrition

Directions

  1. Preheat oven to 325 degrees. Lightly grease the bottom of a 9"x13" pan.
  2. Mix wafer crumbs, 1/2 C of the pecans, and the butter. Press firmly into the bottom of the prepared pan. Refrigerate.
  3. Beat the cream cheese and sugar in large bowl with mixer until smooth.
  4. Add the sour cream, flour, and vanilla.
  5. Add the eggs, 1 at a time, mixing on low speed after each addition until well-blended.
  6. Pour over crust.
  7. Bake 45 minutes or until center is almost set. Refrigerate 4 hours or overnight.
  8. Drizzle with topping and remaining 1/2 C of the pecans.
  9. Cut into 32 bars. Store leftovers in the refrigerator.

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