Double Caramel Pecan Cheesecake Bars Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
• In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
• Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
• In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

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:

• 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.