Caramel Pecan Cheesecake Bars Recipes

Steps:

• Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Reserve 1/2 cup nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom of prepared pan. Refrigerate until ready to use.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min. or until center is almost set. Cool completely.
• Microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved nuts. Melt chocolate; drizzle over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.

Steps:

• Heat oven to 350 degrees F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 1/2 cup nuts, granulated sugar and butter; press onto bottom of prepared pan. Bake 10 min.
• Meanwhile, beat cream cheese, brown sugar and flour in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Microwave 36 caramels and 1 Tbsp. water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until blended. Pour over crust.
• Bake 40 min. or until center is almost set. Sprinkle with remaining nuts. Cool completely. Refrigerate 4 hours.
• Microwave remaining caramels and remaining water in same microwaveable bowl 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve.

Steps:

• Preheat oven to 325°F
• Line 13x9-inch 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.
• 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 minute or until center is almost set.
• Cool completely.
• 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.
• Melt chocolate as directed on package; drizzle over cheesecake.
• Refrigerate at least 4 hours or overnight.
• Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
• Store in tightly covered container in refrigerator.

Steps:

• Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13- x 9-inch baking pan. Bake at 350° for 8 minutes. Remove from oven, and cool on a wire rack. Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading evenly to edges of pan. Bake at 350° for 40 minutes or until set. Remove from oven, and cool on a wire rack. Pour warm Quick Caramel-Pecan Frosting over cheesecake, spreading evenly to edges of pan. Cover and chill 8 hours. Cut into bars.

Steps:

• In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars.