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Wednesday, Aug. 27, 2014

The best he ever had...

Posted Wednesday, October 31, 2007, at 4:30 PM

Carmel-pecan Cheesecake Bars
That's what our production manager, Lloyd Shields said about these Caramel-Pecan Cheesecake Bars.

I used "real" everything in them, (vanilla, butter...) so they were just as decadent in calorie content as they what they were in flavor.

These were easy, and fun to make!

Caramel-Pecan Cheesecake Bars

1 cup PLANTERS Pecan Pieces, divided

1-1/2 cups crushed NILLA Wafers (about 50 wafers)

1/4 cup (1/2 stick) butter, melted

4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 cup sugar

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

3 Tbsp. flour

1 Tbsp. vanilla

4 eggs

24 KRAFT Caramels

1 Tbsp. water

3 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 325°F.

Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.

Remove 1/2 cup of the pecans; set aside.

Finely chop remaining 1/2 C pecans.

Mix 1 1/2 C wafer crumbs, chopped pecans and 1/4 C melted butter.

Press firmly onto bottom of prepared pan.

(Note: I used a food processor for the pecan chopping and the wafer crumbs. Pressing crumb mixture into bottom of pan is quick, easy & mess-free if you use the bottom of your dry ingredients measuring cup as your press.)

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 center 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.

Melt chocolate as directed on package; drizzle over cheesecake.

Refrigerate at least 4 hours or overnight.

Use foil handles to remove cheesecake from pan before cutting into pieces to serve.

Store in tightly covered container in refrigerator.

(Dorie Note: Cheesecake has a tendency to crack when it cools. If you have this problem you can try several things to help avoid it - like: Spray the inside of your pan with a non-stick vegetable sray, just on the sides - then upon removing the finished cake take it's temperature, it should be around 150-155 degrees in the center, hotter than that may mean you've over baked. Over baked will crack more readily. Once you've got it out of the oven... Run a thin bladed knife around the sides of the cake pan to loosen it from the pan and repeat this a couple different times during the 1-2 hour cooling process.)

This really was a great recipe.

I give it 5 stars and a new spot in my recipe box - "favorites" category.

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