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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.

Recipe by Southern Living September 2005

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Recipe Summary

prep:
15 mins
bake:
48 mins
chill:
8 hrs
total:
9 hrs 3 mins
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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