Sunday, August 3, 2008

Cheesecake/ Caramel Cheesecake Bars

-Food and Family, Fall 2005

1-1/2 cups crushed Nilla Wafers (about 50 wafers)
1 cup chopped pecans, divided
1/4 cup butter, melted
4 pkg (8 oz. each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel topping

Preheat oven to 325. Line 13x9-inch baking pan with foil, leaving 3 inches of foil extending over short sides of pan. Create handles by crunching up extended foil; grease foil lining. Mix wafer crumbs, 1/2 cup of the pecans and butter. Press firmly onto bottom of prepared pan. refrigerate until needed.

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, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 minutes or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.

Makes 32 servings, 1 bar each.

1 comment:

Meghan said...

Per Brandon we don't need to look for another cheesecake recipe.

Halved recipe(except crust)and made in 8x8 Pyrex. Baked an extra 3-4 minutes.