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Double Caramel-Pecan Cheesecake Bars

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Double Caramel-Pecan Cheesecake Bars

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    Directions

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    Ingredients :

  • 1 ½ cups NABISCO Graham Cracker Crumbs
  • 1 cup coarsely chopped PLANTERS Pecans, divided
  • 2 tablespoons granulated sugar
  • ¼ cup butter, melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 1 cup firmly packed brown sugar
  • 2 tablespoons flour
  • ½ cup BREAKSTONE'S or KNUDSEN Sour Cream
  • 1 tablespoon vanilla
  • 3 eggs
  • 1 (14 ounce) bag KRAFT Caramels, divided
  • 2 tablespoons water, divided
  • Methods :

  • Step 1

    Preheat oven to 350 degrees F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min.

  • Step 2

    Beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 Tbsp. of the water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.

  • Step 3

    Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.

  • Step 4

    Place remaining caramels in microwaveable bowl. Add remaining 1 Tbsp. water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.

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