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Caramel-Pecan Cheesecake Bars Recipe

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

Eldon and Verda Heinrichs
Added: Monday, June 8, 2009



1 cup pecan pieces, divided
1/4 cup butter, melted
1 1/2 cups crushed Nilla Wafers (about 50 wafers)


4 pkg (250g) cream cheese, softened
1 cup sugar
1 cup sour cream
3 Tbsp flour
1 Tbsp vanilla
4 eggs


24 Kraft Caramels
1 Tbsp water
3 squares Baker's Semi-Sweet Chocolate, melted.

Crust: Line 9x13" 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. Cheesecake: 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 at 325 for 45 minutes or until center is almost set. Cool completely. Topping: 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. Drizzle chocolate over cheesecake. Refrigerate at least 4 hours. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store any leftovers in tightly covered container in refrigerator.




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