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Caramel-Pecan Cheesecake Bars

Caramel-Pecan Cheesecake Bars recipe
photo by:kraft
Turtle, meet cheesecake. A luscious, fluffy filling topped with caramel, pecans and a chocolate drizzle, these bars will bring the most reluctant guests out of their shells.
15 min
6 hr
32 servings
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This recipe is out of this world. I always get asked to make this at work. Everyone loves it and I even have some of them making it now for their families.
I have made this recipe twice, and have thoroughly enjoyed it both times. The pecans in the crust add a very nice texture to the dessert. I have only two problems with this recipe, however. The first is that the recipe calls for far too much chocolate to be drizzled atop the cake. Next time I make it, I will use less. The second problem is that the caramel mixture is far to watery. I will also change this the next time by using caramel topping instead. All in all, this is a great recipe that requires very minor tweaking.
I make this recipe all the time. My husbands friends request it everytime we have a get together.
These were delicious! Would definitely make again, in fact I'm thinking about trying it as a round cheesecake. Too good!
It looked beautiful, unlit I tired to cut it. The chocolate broke while I was cutting it. The carmel disappeared after a few hours and kind of melted into the cheesecake. Tasted ok, but disappointed in the presentation.
I made these and took them to work one morning, they were gone by 9:00 am! I also put the caramel & chocolate on right before serving them and they were delicious!
I guess I am not a big cheesecake fan because I wasn't too impressed with these bars. I couldn't taste the caramel and they were really hard to cut. In the end they just tasted like plain cheesecake to me.
I have made this twice, using lower fat ingredients and substituting Splenda for the sugar. It turned out great!
It was easy and delicious! I used caramel topping instead of melting caramels since I already had some in the fridge.
SO glad I read other's comments before making this recipe on Thanksgiving. I refrigerated the cheesecake overnight and added the caramel and chocolate immediately before serving. Was AWESOME! The leftovers were not so good as the caramel all soaked down into the crust and made it soggy (just as everyone else said it would).
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