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PHILLY Caramel Cheesecake Bars
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
330 minutes
Elevate cheesecake bars with caramel drizzle and chopped pecans.
Ingredients:
  • 1.5 cups HONEY MAID Graham Crumbs
  • 1 cup finely chopped pecans, divided
  • 0.25 cup butter, melted
  • 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 tablespoon vanilla
  • 4 eggs
  • 0.25 cup caramel ice cream topping
Instructions:
  • Preheat your oven to 350°F.
  • Line a 13x9-inch pan with foil, leaving the ends extending over the sides, and then spray it with cooking spray. Combine graham crumbs, 1/2 cup nuts, and butter, then firmly press onto the bottom of the pan.
  • In a large bowl, whisk cream cheese and sugar until smooth. Stir in sour cream and vanilla until combined. Add eggs one at a time, mixing on low speed just until incorporated. Pour the mixture over the crust.
  • Bake for 45 minutes or until the center is almost set. Allow it to cool completely, then refrigerate for 4 hours. Drizzle with caramel topping and sprinkle with the remaining nuts. Use the foil handles to lift the dessert from the pan before cutting into bars.

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