Comida Kraft
Recipe Box

Double Caramel-Pecan Cheesecake Bars

Prep Time
20
min.
Total Time
6
hr.
Servings

32 servings

This cheesecake was perfection even before we added the double caramel-pecan topping. In other words: The final dish surpasses perfection.

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What You Need

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Make It

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  • 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.

Size Wise

Make your next celebration extra special with these indulgent cheesecake bars.

Important Note

To get the 50 caramels needed to prepare this recipe, you will need to purchase 2 pkg. (11 oz. each) KRAFT Caramels. Reserve the remaining caramels for another use.

Servings

  • 32 servings

Nutritional Information

Serving Size 32 servings
AMOUNT PER SERVING
Calories 250
Total fat 16g
Saturated fat 8g
Cholesterol 60mg
Sodium 190mg
Carbohydrate 23g
Dietary fiber 1g
Sugars 18g
Protein 4g
% Daily Value
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %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 make cheesecakes - a lot. 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.
Date published: 2007-10-01
Rated 5 out of 5 by from This decadent recipe was a big hit on our dessert buffet on Christmas eve! This decadent recipe was a big hit on our dessert buffet on Christmas eve! A couple of suggestions: I start every cheesecake recipe with ingredients that are @ room temperature. Secondly, I put a small pan of water in the bottom of the oven when baking cheesecakes - These two steps will insure a better end result.
Date published: 2005-12-27
Rated 4 out of 5 by from we have made this twice. we have made this twice. it is very good but the drizzled caramel gets to hard to cut through. We also decided to use caramel sauce the second time. Another tip-make sure your caramels are well melted before putting in the cheesecake mixture or it will lump up when added to cold ingredients.
Date published: 2005-11-27
Rated 5 out of 5 by from This recipe is absolutely delicious! This recipe is absolutely delicious!! Easy to make looks just as elegant as the picture shows.... except the caramel does not drip down the sides... It becomes firm and with the walnuts the topping is wonderful... I will make the recipe over and over again. It was a hit at the party.... jad
Date published: 2005-04-20
Rated 5 out of 5 by from I made this for Christmas and was loved by all! I made this for Christmas and was loved by all! The texture of the cheesecake is perfect. Recipe was very easy to understand. I didn't put tin foil in the pan and the bars still cut very easy. I would suggest this recipe to anyone who loves cheesecake. I will definately make it again!
Date published: 2004-12-29
Rated 4 out of 5 by from This was a really good cheesecake recipe. This was a really good cheesecake recipe. This recipe and the one that came out in the book are different. Looks like the one in the book is easier as it does not require the caramels to be added to the cheesecake(made it lumpy) and you drizzle the caramels first then the precans.
Date published: 2005-12-05
Rated 5 out of 5 by from This is a wonderful receipe. 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
Date published: 2007-10-26
Rated 5 out of 5 by from This recipe is a really nice dessert to take to a reunion, or for that special holiday. This recipe is a really nice dessert to take to a reunion, or for that special holiday. I made it just to have in the refigerator for a dessert and we still have half of it left over. Definantely serves alot of people. Very rich & creamy !!
Date published: 2005-11-14
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