Caramel-Pecan Cheesecake Bars

Turtle, meet cheesecake. A luscious, fluffy filling topped with caramel, pecans and a chocolate drizzle, these bars will bring the most reluctant guests out of their shells.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1 cup pecan pieces, divided
  • 50 NILLA Wafers, finely crushed (about 1-1/2 cups)
  • ¼ cup butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 4 egg s
  • 24 caramels
  • 1 Tbsp. water
  • 3 oz. semi-sweet baking chocolate

Nutrition facts

Recipe Tips

1

Heat oven to 325°F.

2

Line 13x9-inch pan with foil, with ends of foil extending over sides. Reserve 1/2 cup nuts. Finely chop remaining nuts; mix with wafer crumbs and butter. Press onto bottom of prepared pan. Refrigerate until ready to use.

3

Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

4

Bake 45 min. or until center is almost set. Cool completely.

5

Microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with reserved nuts. Melt chocolate; drizzle over cheesecake. Refrigerate 4 hours. Use foil handles to remove cheesecake from pan before cutting to serve.