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Caramel-Pecan Cheesecake Bars

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.

Southern Living SEPTEMBER 2005

  • Yield: Makes 2 dozen
  • Prep time: 15 Minutes
  • Bake: 48 Minutes
  • Chill: 8 Hours

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 4 (8-ounce) packages cream cheese, softened
  • 3/4 cup sugar

Preparation

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

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

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.

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.

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

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

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Caramel-Pecan Cheesecake Bars Recipe

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