Name: Decadent Caramel Cheesecake Bars
Prep time: 15 min
Cook time: 45 min
Yield: 32 servings
Ingredients: 1.5 HONEY MAID Graham Crumbs; 1 cup finely chopped pecans, divided; 0.25 cup butter, melted; 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened; 1 cup sugar; 1 cup sour cream; 1 tablespoon vanilla; 4 eggs; 0.25 cup caramel ice cream topping

Ready in: 5h 30 mins

Serves: 32 servings

Ingredients: 9

Elevate your cheesecake experience with a rich caramel drizzle and a sprinkle of chopped pecans.

Ingredients

1 ¹⁄₂	HONEY MAID Graham Crumbs
1	cup finely chopped pecans, divided
¹⁄₄	cup butter, melted
4	(250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1	cup sugar
1	cup sour cream
1	tablespoon vanilla
4	eggs
¹⁄₄	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.