Caramel-Pecan Cheesecake Bars

Name: Caramel-Pecan Cheesecake Bars
Prep time: 15 min
Total time: 360 min
Yield: 32
Ingredients: 1 cup pecan pieces, divided; 50 NILLA Wafers, finely crushed (about 1-1/2 cups); ¼ cup butter, melted; 4 pkg. brick cream cheese, softened; 1 cup sugar; 1 cup sour cream; 3 Tbsp. flour; 1 Tbsp. vanilla; 4 eggs; 24 caramels; 1 Tbsp. water; 3 oz. semi-sweet baking chocolate

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:

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 eggs
24 caramels
1 Tbsp. water
3 oz. semi-sweet baking chocolate

Nutrition factsNutrition information

Recipe Tips

Heat oven to 325°F.

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.

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.

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

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.