CARAMEL-PECAN CHEESECAKE BARS

Caramel-Pecan Cheesecake Bars image

These creamy cheesecake bars were yummy all on their own. Then we decided to add pecans, caramel and chocolate. Surprise! They're even yummier.

Provided by My Food and Family

Categories Dairy

Time 6h

Yield Makes 32 servings.

Number Of Ingredients 12

Ingredients

1 cup pecan pieces, divided
50 vanilla wafers, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
24 KRAFT Caramels
1 Tbsp. water
3 oz. BAKER'S Semi-Sweet Chocolate

Steps:

Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Reserve 1/2 cup nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom of prepared pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 45 min. or until center is almost set. Cool completely.
Microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved nuts. Melt chocolate; drizzle over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 250, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g