Double Caramel-Pecan Cheesecake Bars

By lolageorge

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Ingredients

1 1/2 cups NABISCO Graham Cracker Crumbs
1 cup coarsely chopped PLANTERS Pecans, divided
2 tablespoons granulated sugar
1/4 cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup firmly packed brown sugar
2 tablespoons flour
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tablespoon vanilla
3 eggs
1 (14 ounce) bag KRAFT Caramels, divided
2 tablespoons water, divided

Details

Servings 12
Level of difficulty Average
Preparation time 15mins
Cooking time 40mins
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min.

Step 2

Beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 Tbsp. of the water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.

Step 3

Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.

Step 4

Place remaining caramels in microwaveable bowl. Add remaining 1 Tbsp. water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.