"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

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.


Added: Saturday, September 8, 2007


2 cups Graham cracker crumbs
cup butter, melted
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

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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