Decadent Caramel Cheesecake Bars
Elevate your cheesecake experience with a rich caramel drizzle and a sprinkle of chopped pecans.
Ingredients
| 1 ½ | HONEY MAID Graham Crumbs |
|---|---|
| 1 | cup finely chopped pecans, divided |
| ¼ | cup butter, melted |
| 4 | (250 g) packages PHILADELPHIA Brick Cream Cheese, softened |
| 1 | cup sugar |
| 1 | cup sour cream |
| 1 | tablespoon vanilla |
| 4 | eggs |
| ¼ | cup caramel ice cream topping |
Instructions
| 1. | Preheat the oven to 350 degrees F. |
|---|---|
| 2. | Prepare a 13x9-inch pan by lining it with foil, ensuring the foil extends over the sides. Lightly coat with cooking spray. Mix together HONEY MAID Graham Crumbs, 1 cup of chopped pecans, and melted butter; firmly press the mixture onto the bottom of the pan. |
| 3. | In a large bowl, beat the softened PHILADELPHIA Brick Cream Cheese and sugar with a mixer until smooth and well combined. Add sour cream and vanilla, mixing thoroughly. One at a time, add the eggs, mixing on low speed after each addition until just incorporated. Pour this creamy mixture over the prepared crust. |
| 4. | Bake for 45 minutes or until the center is nearly set. Allow the cheesecake to cool completely, then refrigerate for at least 4 hours. Drizzle the top with caramel ice cream topping and sprinkle with the remaining chopped pecans. Lift the dessert from the pan using the foil handles before cutting it into bars. |
Published on Jul 20, 2024 by Luminița