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Caramel-Pecan Cheesecake Bars




Source of Recipe


southern living


Recipe Introduction


Prep: 15 min., Bake: 48 min., Chill: 8 hrs. 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.

2 cups graham cracker crumbs
1/2 cup butter, melted
4 (8-ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup all-purpose flour
3 large eggs
1 tablespoon vanilla extract
Quick Caramel-Pecan Frosting


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.


Quick Caramel-Pecan Frosting
2 (14-ounce) cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1 1/2 cups chopped toasted pecans


Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat; stir in pecans.