"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bars - Caramel Pecan Cheesecake Recipe

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This recipe for Bars - Caramel Pecan Cheesecake, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 cups Graham cracker crumbs
cup butter, melted
Filling:
4 8-ounce packages cream cheese, softened
cup sugar
cup all-purpose flour
3 large eggs
1 tablespoon vanilla

Quick Caramel Pecan Frosting
2 - 14-ounce cans condensed milk
1/2 cup light brown sugar, firmly packed
1/2 cup butter
1 teaspoon vanilla
1 1/2 cups pecans, chopped

Directions:
Directions:
Crust: Stir together Graham cracker crumbs and butter. Lightly grease 9X13-inch baking pan or dish. Press crumbs into bottom. Bake at 350 for 8 minutes. Cool.
Filling: Beat cream cheese on medium speed with mixer until smooth. Combine sugar and flour. Gradually add to cream cheese, beating until smooth. Add eggs, 1 at a time, beating after each one. Stir in vanilla. Spread evenly over baked crust. Bake for 40 minutes or until set. Cool.

Quick Caramel Pecan Frosting:
Place all ingredients in 3-quart saucepan. Bring to a boil. Cook, stirring constantly for 3 - 5 minutes. Remove from heat. Should have a pudding-like consistency. Pour warm frosting over cheesecake. Spread evenly. Cover and chill for 8 hours. Cut into bars.

 

 

 

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