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Caramel-Pecan Cheesecake Bars

Prep time 15 mins
Bake time 48 mins
Chill time 8 hrs
Yield Makes 2 dozen
To make cutting of these bars extra easy, line the baking pan with lightly greased heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and chilling, freeze for several hours. Lift from pan using foil; press foil sides down, and cut while partially frozen into desired sizes and shapes.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • Quick Caramel-Pecan Frosting

How to Make It

  1. Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13- x 9-inch baking pan.

  2. Bake at 350° for 8 minutes. Remove from oven, and cool on a wire rack.

  3. 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.

  4. 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.

  5. Bake at 350° for 40 minutes or until set. Remove from oven, and cool on a wire rack.

  6. Pour warm Quick Caramel-Pecan Frosting over cheesecake, spreading evenly to edges of pan. Cover and chill 8 hours. Cut into bars.