Great Recipe: Double Caramel-Pecan Cheesecake Bars
- By Tracy Ames
- Published October 17, 2009
Tracy Ames
Mrs. Ames is an international bestselling author of interracial erotic fiction and a former columnist for several newsletters and magazines.
A native of the San Francisco Bay Area, Tracy currently split time between CT & New York City with her husband, children and a host of pets.
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Double Caramel-Pecan Cheesecake Bars
I know, this post is sooo not sexy but so what, I'm a foodie. I love this recipe and made it tonight. It came out awesome. Just thought I'd pass it along especially with the holidays around the cornerDouble Caramel-Pecan Cheesecake Bars
INGREDIENTS
* 1 1/2 cups NABISCO Graham Cracker Crumbs
* 1 cup coarsely chopped PLANTERS Pecans, divided
* 2 tablespoons granulated sugar
* 1/4 cup butter, melted
* 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
* 1 cup firmly packed brown sugar
* 2 tablespoons flour
* 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
* 1 tablespoon vanilla
* 3 eggs
* 1 (14 ounce) bag KRAFT Caramels, divided
* 2 tablespoons water, divided
**Update**
If you have Watkin's maple, caramel, vanilla nut, or butter nuts extracts you may want to toss them in there as well. I tend to blend my extracts so go wild!
DIRECTIONS
1. Preheat oven to 350 degrees 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.
2. 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.
3. Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.
4. 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.
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