- This topic has 1 reply, 1 voice, and was last updated November 18, 2015 at 11:46 pm by .
- November 18, 2015 at 11:46 pm #366576
Caramel-Pecan Cheesecake Bars
1 cup pecan pieces, divided
50 vanilla wafers, finely crushed
1/4 cup butter, melted
4 8-oz pkgs cream cheese, softened
1 cup sugar
1 cup sour cream
3 tbs flour
1 tbs vanilla
1 tbs water
3 oz semi-sweet chocolate
Heat oven to 325°F.
Line 13×9-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.
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