double caramel-pecan cheesecake bars

Ingredients

• Servings: 32
• 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

Recipe

Preparation Time: 15 mins Ready Time: 5 hrs 25 mins


• 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 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.