Ingredients
-
1
-
1 1/2
-
1/4
-
32
-
1
-
1
-
3
-
1
-
4
-
24
-
1
-
3
-
-
-
Directions
Caramel Pecan Cheesecake Bars, This looks so awesome and so rich! Am keeping it here for safekeeping These look so good Kraft’s Food & Family Magazine, Fall 2007 Chilling time is 4 hours until overnight , Delicious and easy! used caramel topping instead of melting the caramels, as I had some on hand , This looks so awesome and so rich! Am keeping it here for safekeeping These look so good Kraft’s Food & Family Magazine, Fall 2007 Chilling time is 4 hours until overnight
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Steps
|
1
Done
|
Preheat Oven to 325f |
|
2
Done
|
Line 13x9-Inch Baking Pan With Foil, With Ends of Foil Extending Over Sides of Pan. |
|
3
Done
|
Remove 1/2 Cup of the Pecans; Set Aside. |
|
4
Done
|
Finely Chop Remaining Pecans. |
|
5
Done
|
Mix Wafer Crumbs, Chopped Pecans and Butter. |
|
6
Done
|
Press Firmly Onto Bottom of Prepared Pan. |
|
7
Done
|
Refrigerate Until Ready to Use. |
|
8
Done
|
Beat Cream Cheese and Sugar in Large Bowl With Electric Mixer on Medium Speed Until Well Blended. |
|
9
Done
|
Add Sour Cream, Flour and Vanilla; Mix Well. |
|
10
Done
|
Add Eggs, One at a Time, Mixing on Low Speed After Each Addition Just Until Blended. |
|
11
Done
|
Pour Over Crust. |
|
12
Done
|
Bake 45 Minute or Until Center Is Almost Set. |
|
13
Done
|
Cool Completely. |
|
14
Done
|
Place Caramels in Microwaveable Bowl. |
|
15
Done
|
Add Water. |
