Caramel-Pecan Cheesecake Bars
Dec. 8th, 2007 11:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
minxybabyThis cheesecake is very rich and makes quite a few pieces. I individually wrapped each piece and put them in freezer so we can enjoy them for a couple of weeks.
This recipe is from KraftCanada.com.
Caramel-Pecan Cheesecake Bars
Yield: 32 bars
INGREDIENTS
DIRECTIONS
Preheat oven to 325°F. Remove 1/2 cup of the pecans; set aside. Chop remaining pecans. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45 min. or until centre is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Drizzle chocolate over cheesecake. Refrigerate at least 4 hours. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store in tightly covered container in refrigerator.
Note:
The caramels start to get thick and hard fairly fast. Drop small amounts at a time when you spread it, and work quickly.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
This recipe is from KraftCanada.com.
Caramel-Pecan Cheesecake Bars
Yield: 32 bars
INGREDIENTS
- 1 cup pecan pieces, divided
1 1/2 cups crushed NILLA Vanilla Wafers (about 50 wafers)
1/4 cup butter, melted
4 packages (250 g each) brick cream cheese, softened
1 cup sugar
1 cup sour cream
3 tablespoons flour
1 tablespoon vanilla
4 eggs
24 KRAFT Caramels
1 tablespoon water
3 squares BAKER'S Semi-Sweet Chocolate, melted
DIRECTIONS
Preheat oven to 325°F. Remove 1/2 cup of the pecans; set aside. Chop remaining pecans. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 45 min. or until centre is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Drizzle chocolate over cheesecake. Refrigerate at least 4 hours. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store in tightly covered container in refrigerator.
Note:
The caramels start to get thick and hard fairly fast. Drop small amounts at a time when you spread it, and work quickly.
Find my growing recipe collection here: Minxy's Recipes
It is updated as new recipes are posted.
