PHILLY Caramel Cheesecake Bars
Description
Take cheesecake bars over-the-top with a drizzle of caramel and a dusting of chopped pecans.
Ingredients
•
1 1/2 cups HONEY MAID Graham Crumbs
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1 cup finely chopped pecans, divided
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1/4 cup butter, melted
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4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
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1 cup sugar
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1 cup sour cream
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1 tablespoon vanilla
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4 eggs
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1/4 cup caramel ice cream topping
Directions
1
Heat oven to 350 degrees F.
2
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.
3
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.
4
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.