DOUBLE CARAMEL-PECAN CHEESECAKE BARS
A dreamy cheesecake with caramel on a pecan crust is topped with more chopped pecans and drizzled with caramel.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h25m
Yield 32
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 240 calories, Carbohydrate 24 g, Cholesterol 56 mg, Fat 14.9 g, Fiber 0.3 g, Protein 3.5 g, SaturatedFat 6.5 g, Sodium 197.3 mg, Sugar 16.1 g
DOUBLE CARAMEL-PECAN CHEESECAKE BARS
This cheesecake was perfection even before we added the double caramel-pecan topping. In other words: The final dish surpasses perfection.
Provided by My Food and Family
Categories Recipes
Time 6h
Yield 32 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 1/2 cup nuts, granulated sugar and butter; press onto bottom of prepared pan. Bake 10 min.
- Meanwhile, beat cream cheese, brown sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Microwave 36 caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Sprinkle with remaining nuts. Cool completely. Refrigerate 4 hours.
- Microwave remaining caramels and remaining water in same microwaveable bowl 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.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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