Caramel Pecan Cheesecake Bars Recipes

CARAMEL-PECAN CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Reserve 1/2 cup nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom of prepared pan. Refrigerate until ready to use.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min. or until center is almost set. Cool completely.
• Microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved nuts. Melt chocolate; drizzle over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.

CARAMEL PECAN CHEESECAKE

Steps:

• Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

CARAMEL PECAN CHEESECAKE BARS

Steps:

• 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 pecans.
• 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 minute or until center is almost set.
• Cool completely.
• Place caramels in microwaveable bowl.
• Add water.
• Microwave on HIGH 1 minute 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.

CARAMEL-APPLE CHEESECAKE BARS

Steps:

• In a small bowl, combine the cracker crumbs, pecans, butter and brown sugar. Press onto the bottom of a well-greased 13-in. x 9-in. baking pan. Bake at 350° for 8-10 minutes. Cool on a wire rack., In a small bowl, combine the apples, flour and sugar; spoon over crust. In a small bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Pour over apples., In a small saucepan, combine caramels and milk. Cook and stir over medium heat until smooth; pour over cream cheese layer. In a small bowl, combine topping ingredients; sprinkle over caramel., Bake at 350° until center is almost set, 35-40 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate for at least 2 hours. Cut into bars.

PRALINE CRUMB CARAMEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F
• Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
• Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
• Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
• Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.

DOUBLE CARAMEL-PECAN CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 1/2 cup nuts, granulated sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Meanwhile, beat cream cheese, brown sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Microwave 36 caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Sprinkle with remaining nuts. Cool completely. Refrigerate 4 hours.
• Microwave remaining caramels and remaining water in same microwaveable bowl 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.