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Caramel Cheesecake Bars




Source of Recipe


Katherine


List of Ingredients




1-1/2 cups crushed vanilla wafers (about 50)
1 cup each chopped pecans, divided; sugar; sour cream
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) cream cheese, softened
3 tbsp.flour
1 tbsp.vanilla
4 eggs
1/4 cup caramel ice cream



Recipe




Heat oven to 325° F. Line 13x9" baking pan with foil, with ends of foil extending over sides of pan to form handles. Mix wafer crumbs, 1/2 cup of pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until needed. Beat cream cheese and sugar in large bowl with mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board, using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers refrigerated.