Prep Time
15 Mins
Bake Time
48 Mins
Chill Time
8 Hours
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.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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

Ratings & Reviews


October 19, 2015
These bars are soooo good! Everyone asks for this recipe. Easy to make. Goes great with coffee. The toasted pecans give it such a flavor. Chill before cutting. I like the idea below for lining the pan with foil - I've used this technique before and it's easier to cut bars with the foil method.

DeEtte's Review

November 23, 2008
I found this recipe in the 2005 issue and made the bars from that. Everybody loved them and I have made them several times since. I am always asked for the recipe. That's why I'm back online. Its so easy to just email the link to people. They have always looked and tasted great! But one tip, I always line my cake pan with foil and spray. Then when they are slightly frozen (with the frosting already on) I pull out the whole batch, peel away the foil, and then cut them on a cutting board. Works great!