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CARAMEL-PECAN CHEESECAKE BARS

Source of Recipe

Mark


List of Ingredients

2 cups graham cracker crumbs
1/2 cup butter, melted
4 (8 oz) packages cream cheese, softened
3/4 cup sugar
1/4 cup all-purpose flour
3 lg eggs
1 tbsp vanilla extract

Quick Caramel-Pecan Frosting:

2 14-oz cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 tsp vanilla extract

Place all ingredients in a heavy 3-qt 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.





Recipe

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

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

Beat cream cheese at med. 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 degrees 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.

Makes 2 dozen. Prep: 15 min., Bake: 48 min., chill: 8 hrs.