Caramel Pecan Cheesecake Bars

Recipe by Manami
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READY IN: 1hr
YIELD: 32
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup pecan pieces, divided (Planter's were used)
  • 1 12
    cups crushed vanilla wafers (about 50 Nilla wafers)
  • 14
    cup butter, melted
  • 32
    ounces cream cheese, softened (Philadelphia was used)
  • 1
    cup sugar
  • 1
    cup sour cream (Breakstone's or Knudsen was used)
  • 3
    tablespoons flour
  • 1
    tablespoon vanilla
  • 24
    caramels (Kraft's were used)
  • 1
    tablespoon water
  • 3
    semi-sweet chocolate baking squares (Baker's was used)
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DIRECTIONS

  • Preheat oven to 325°F
  • Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
  • Remove 1/2 cup of the pecans; set aside.
  • Finely chop remaining pecans.
  • Mix wafer crumbs, chopped pecans and butter.
  • Press firmly onto bottom of prepared pan.
  • Refrigerate until ready to use.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
  • Add sour cream, flour and vanilla; mix well.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended.
  • Pour over crust.
  • Bake 45 minute or until center is almost set.
  • Cool completely.
  • Place caramels in microwaveable bowl.
  • Add water.
  • Microwave on HIGH 1 minute or until caramels are completely melted when stirred.
  • Pour over cheesecake; top with the reserved pecans.
  • Melt chocolate as directed on package; drizzle over cheesecake.
  • Refrigerate at least 4 hours or overnight.
  • Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
  • Store in tightly covered container in refrigerator.
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