Desserts

Double Caramel-Pecan Cheesecake Bars

Double Caramel-Pecan Cheesecake Bars recipe

photo by:

kraft

This turned out great! The only change I made was to use caramel sause instead of the candies and I cooked in a springform pan and not a 13x9 pan. This recipe is a keeper!

posted by

a cook

on 11/15/2010

time

prep:

15 min

total:

5 hr 25 min

servings

total:

32 servings, one bar each

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What You Need

1-1/2

cups NABISCO Graham Cracker Crumbs

cup coarsely chopped PLANTERS Pecans, divided

Tbsp. granulated sugar

1/4

cup (1/2 stick) butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup firmly packed brown sugar

Tbsp. flour

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Tbsp. vanilla

eggs

bag (14 oz.) KRAFT Caramels, divided

Tbsp. water, divided

Make It

PREHEAT oven to 350°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.

Kraft Kitchens Tips

Size-Wise

Make a celebration extra special with these indulgent cheesecake bars!

Special Extra

Melt 3 squares BAKER'S Semi-Sweet Baking Chocolate as directed on package; drizzle over top of prepared cheesecake. Refrigerate at least 4 hours before serving.

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a cook

posted:11/15/2010

This turned out great! The only change I made was to use caramel sause instead of the candies and I cooked in a springform pan and not a 13x9 pan. This recipe is a keeper!

cassandra1974

posted:1/27/2010

I used 1/2 cup caramel sundae topping because I didnt have the caramels on hand, and it turned out great. It only had one small crack in it when it baked, which was covered up nicely by the topping.

KLALENA

posted:11/26/2008

I thought this was excellent! The only thing I would do is not use wrapped caramels...mine apparently didn't melt all of the way, and clumped up in the batter.

cdl0006

posted:11/21/2008

Co-workers rave everytime, caution: on the sweet side.

kafeene22288

posted:4/1/2008

I made this for Easter dinner and my family all agreed this was the best dessert I have ever made. My sister even said it was the best cheesecake she had ever eaten. No one could get enough of this! I can't wait to make this for my friends too

a cook

posted:1/6/2008

This was great!

hmurrayo

posted:11/19/2007

Awesome!!! I love cheesecake and these top the list as one of the best!!!!!! Very easy to make. A real winner with everyone.

a cook

posted:11/6/2007

This was such a wonderful cheesecake receipe and oh so delicious! Next time, I would double the crust recipe because this is a huge recipe and I felt a thicker crust would be great.

ogtaylor

posted:10/26/2007

This is a wonderful receipe. It has become one of my families favorites. I made one for a church dinner and everyone raved. I use the ice cream carmel topping instead of the carmel candy. I found it is quicker and easier and the cake will cut easy. I love your web site. Gloria

Cheesecake-pro

posted:10/1/2007

I make cheesecakes - a lot. I enjoy the delight from others when they eat my cheesecake creations. I saw this recipe in your magazine and, being a cheesecake recipe, it intrigued me, so I made it. I generally use my co-workers as "guinea pigs" for new recipies BEFORE taking them to any other function. My co-workers LOVED this recipe! I, too, thought it was good. However, the bars were extremely difficult to cut after refrigeration, as the caramel got hard and gummy. They didn't cut "cleanly" (as the ones in your photo show)...Even when I used a very sharp "hot" chef's knife to cut them. I will definitely make these again, however, I will combine the caramels with evaporated milk instead of water, which will make the sauce creamier and much easier to cut after refrigeration.