"The belly rules the mind."--Spanish Proverb

Caramel Cheesecake Bars Recipe

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

Julie Adrian
Added: Wednesday, July 1, 2009


1-1/2 cups crushed NILLA Wafers (about 50)
1 cup chopped Planters Pecans, divided
cup (1 stick) butter, melted
4 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup sugar
1 cup Sour Cream
3 TBSP. flour
1 TBSP. vanilla
4 eggs
cup caramel ice cream topping

Preheat oven to 325. Line 9x13 baking pan with foil, with ends of foil extending over sides of pan to form handles. Mix wafer crumbs, cup of the pecans and the 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 just until blended. Pour over crust.
Bake 45 min. 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 cup pecans. Let stand until topping is set. Store leftovers in refrigerator.




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