Caramel Pecan Cheesecake Bars

Caramel Pecan Cheesecake Bars

Size-Wise: Make a celebration extra special with these indulgent cheesecake bars!

Jazz It Up: 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.

Ingredients

  • 1 1/2 cups NABISCO Graham Cracker Crumbs
  • 1 cup coarsely chopped PLANTERS Pecans, divided
  • 2 tablespoons granulated sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened
  • 1 cup firmly packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 tablespoon vanilla extract
  • 3 eggs
  • 1 (14 ounce) bag KRAFT Caramels, divided
  • 2 tablespoons water, divided

Instructions

  1. Heat oven to 350 degrees F. Line 13 x 9-inch baking pan with foil, with ends of foil extending over sides of pan.
  2. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan.
  3. Bake for 10 minutes.
  4. Beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended.
  5. Add sour cream and vanilla extract; mix well.
  6. Add eggs, one at a time, mixing on low speed after each addition just until blended.
  7. Place 36 of the caramels in microwaveable bowl. Add 1 tablespoon of the water. Microwave on HIGH 1 minute or until caramels are completely melted when stirred.
  8. Add to cream cheese batter; stir until well blended. Pour over crust.
  9. Bake for 40 minutes or until center is almost set. Sprinkle with remaining 1/2 cup pecans.
  10. Cool completely.
  11. Refrigerate at least 4 hours.
  12. Place remaining caramels in microwaveable bowl. Add remaining 1 tablespoon water. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm.
  13. Use foil handles to remove dessert from pan before cutting into bars to serve.
  14. Store leftovers in refrigerator.

Yield: 32 servings, one bar each

Nutrition (per serving): Calories 250 Total fat 16g Saturated fat 8g Cholesterol 55mg Sodium 200mg Carbohydrate 23g Dietary fiber 1g Sugars 18g Protein 4g

Vitamin A 10%DV Vitamin C 0%DV Calcium 6%DV Iron 4%DV

Recipe and photo used with permission from: Kraft Heinz Company