Comida Kraft
Recipe Box

Caramel-Pecan Cheesecake Bars

Prep Time
15
min.
Total Time
6
hr.
Servings

32 servings

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

Read MoreRead Less

What You Need

Showing deals in Winnetka, IL 60093
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • 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.

Easy Microwave Melting of BAKER'S Chocolate

Microwave BAKER'S Chocolate to be used in microwaveable bowl on HIGH 30 sec.; stir. Microwave 30 sec. more; stir. Continue heating and stirring in 10-sec. increments until chocolate is completely melted.

Healthy Living

Save 40 calories and 5 grams of fat per serving by preparing with reduced-fat vanilla wafers, PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.

Substitute

Substitute 1 cup KRAFT Caramel Bits for the KRAFT Caramels.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 250
Total fat 18g
Saturated fat 9g
Cholesterol 75mg
Sodium 170mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 15g
Protein 4g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I have made this recipe twice, and have thoroughly enjoyed it both times. 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.
Date published: 2008-10-07
Rated 5 out of 5 by from Instead of making bars, I make it into 2 cheesecakes. Instead of making bars, I make it into 2 cheesecakes. One 8" and one 6". Rave reviews!! Everyone that has had says it's the best!
Date published: 2012-12-02
Rated 5 out of 5 by from I found the chocolate squares melted like the recipe says was hard to cut later on. I found the chocolate squares melted like the recipe says was hard to cut later on. The chocolate needs to be softer to make cutting the bars easier. That's the only change I would make next time. I made this for a senior's potluck my Sunday school class sponsors and the ladies were eating it out of the pan as I was cutting it! LOL
Date published: 2007-10-31
Rated 4 out of 5 by from SO glad I read other's comments before making this recipe on Thanksgiving. 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).
Date published: 2007-11-26
Rated 5 out of 5 by from This recipe rocks! This recipe rocks!!! I will totally make this again.. I would change one thing.. I would make the caramel topping. I would melt the caramels in the double boiler along with a can of sweetened condense milk and 2 table spoons of water.. That would keep the caramel from getting too hard.. But loved this!
Date published: 2011-01-02
Rated 3 out of 5 by from Yes - I would make this recipe again but would not use the caramels. Yes - I would make this recipe again but would not use the caramels. Really very hard to cut after all has cooled off. Will try substituting while chocolate morsels, melted, instead. Think about it, can you cut through a hard caramel with a knife, very sharp or warmed up. It does not work.
Date published: 2007-09-24
Rated 4 out of 5 by from I like most of you loved this recipie but was not impressed with the way the carmel turned out... I like most of you loved this recipie but was not impressed with the way the carmel turned out going to try ice cream carmel next time to see if i get a better out come, after setting in my fridge the carmel went liquid in so places and hard in others.
Date published: 2007-10-02
Rated 4 out of 5 by from Very good and very rich. Very good and very rich. I liked the caramel flavor but the crust got soggy because all the caramel had run to the bottom of the bars. Next time not going to put on caramel until until about 30 to 45 minutes before I serve it.
Date published: 2007-10-02
  • y_2016, m_12, d_9, h_16
  • bvseo_bulk, prod_bvrr, vn_bulk_0.0
  • cp_1, bvpage1
  • co_hasreviews, tv_5, tr_42
  • loc_en_US, sid_107333, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm

K:46492v3:107333

>