Take cheesecake bars over-the-top with a drizzle of caramel and a dusting of chopped pecans.
Original recipe makes 32 bars
1 1/2 cups HONEY MAID Graham Crumbs
1 cup finely chopped pecans, divided
1/4 cup butter, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
1 cup sour cream
1 tablespoon vanilla
1/4 cup caramel ice cream topping
5 hrs 30 mins
- Heat oven to 350 degrees F.
- Line 13×9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
- Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.
Calories: 202 kcal
Carbohydrates: 13.8 g
Cholesterol: 69 mg
Fat: 15.7 g
Fiber: 0.4 g
Protein: 3.7 g
Sodium: 182 mg