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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Caramel Cheesecake Bars Recipe

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This recipe for Caramel Cheesecake Bars is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups crushed vanilla wafers (about 50 wafers)
1 cup chopped pecans, divided
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz each) cream cheese, softened
1 cup sugar
1 cup sour cream
3 tbsp. flour
1 tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping
Directions:
Directions:
Preheat oven to 325º. Line 13x9 inch baking dish with foil, with ends of foil extending over sides of pan to form handles. Mix wafer crumbs, 1/2 cup of pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed. 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 until blended. Pour over crust. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers in refrigerator. Makes 32 bars.
Number Of Servings:
Number Of Servings:
32
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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