Golden Caramel Cheesecake Bars Recipes

CARAMEL CHEESECAKE BARS RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
• Press into the bottom of a 9 x 13 inch baking dish sprayed with nonstick cooking spray; set aside.
• In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
• Beat in eggs, one at a time.
• Add sour cream and mix again until smooth.
• Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
• Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
• Remove from the oven, and let cool for an hour.
• Combine brown sugar and butter in a saucepan over medium heat.
• Stir continuously until the butter is melted and sugar is dissolved.
• Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
• Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don't have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
• Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake.
• Smooth and let set until cool.
• Cut into squares and serve.

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.

PHILLY CARAMEL CHEESECAKE BARS

Steps:

• Heat oven to 350 degrees F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.

GOLDEN CARAMEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Process 14 cookies in food processor until finely crushed; mix with butter. Press onto bottom of prepared pan. Bake 10 min. or until golden brown. Cool 10 min.
• Meanwhile, microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Coarsely chop remaining cookies.
• Beat cream cheese and marshmallow creme in large bowl with mixer until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of caramel over batter; swirl gently with knife.
• Bake 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.

GOLDEN CARAMEL CHEESECAKE BARS

Steps:

• PREHEAT oven to 350°F.
• Crush 14 cookies in a food processor (or crush with a rolling pin) until crumbs. Mix with butter; press firmly onto bottom of 9-inch square baking pan. Bake 10 minute or until golden brown. Cool 10 minute.
• Mix caramels and water in microwaveable bowl; heat 1 minute or until caramels are completely melted, stirring every 30 sec. Set aside.
• Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg and continue to mix.
• Stir in chopped cookies and pour over crust. Drop spoonfuls of the caramel mixture over batter; swirl gently with knife for marble effect.
• Bake 20 to 25 minute or until center is set. Cool completely.
• Refrigerate 4 hours or overnight.