- 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
- 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.
- 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.
- Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.
- 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.
03/31/2018
recipepes.com
Double Caramel-Pecan Cheesecake Bars, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
