DOUBLE CARAMEL-PECAN CHEESECAKE BARS

Double Caramel-Pecan Cheesecake Bars image

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

Ingredients

1-1/2 cups graham cracker crumbs
1 cup coarsely chopped pecans, divided
2 Tbsp. granulated sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup packed brown sugar
2 Tbsp. flour
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. vanilla
3 eggs
50 KRAFT Caramels, divided
2 Tbsp. water, divided

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