Caramel Cheesecake Bars


(5 votes) 4 5

A vanilla wafer crust, pecans, and caramel topping add the extra touch to cheesecake.

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  • 1 1/2 C. crushed NILLA Wafers
  • 1 C. chopped  Pecans, divided
  • 1/4 C. butter, melted
  • 4 8 oz. packages Cream Cheese, softened
  • 1 C. sugar
  • 1 C.  Sour Cream
  • 3 Tbs. flour
  • 1 Tbs. vanilla
  • 4 eggs
  • 1/4 C.  Caramel Topping

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Preheat oven to 325 degrees F. Line 13x9inch baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix wafer crumbs, 1/2 C. of the pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed. 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, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 45 min. Or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 12 C. pecans. Cut into 32 bars. Store leftover bars in refrigerator.Dorothy Hadler, Menasha, Wisconsin  

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