PECAN CHEESECAKE BARS RECIPES
PECAN CHEESECAKE BARS RECIPE | LAND O’LAKES
Steps:
- Heat oven to 350°F.
- Combine flour, brown sugar and butter in bowl. Beat at low speed until mixture resembles coarse crumbs. Stir in pecans. Reserve 3/4 cup crumb mixture; set aside.
- Press remaining crumb mixture onto bottom of ungreased 8-inch square baking pan. Bake 12-15 minutes or until lightly browned.
- Combine all filling ingredients in bowl. Beat at low speed until well mixed. Spread filling over hot, partially baked crust. Sprinkle with reserved crumb mixture; press lightly into filling.
- Continue baking 30-40 minutes or until filling is set. Cool completely; cut into bars. Store refrigerated.
Nutrition Facts : Calories 80 calories, FatContent 6 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 45 milligrams, CarbohydrateContent 7 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
CARAMEL PECAN CHEESECAKE BARS RECIPE - FOOD.COM
This looks so awesome and so rich! Am keeping it here for safekeeping. These look so good. Kraft's Food & Family Magazine, Fall 2007. Chilling time is 4 hours until overnight.
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 32
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F
- Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
- Remove 1/2 cup of the pecans; set aside.
- Finely chop remaining pecans.
- Mix wafer crumbs, chopped pecans and butter.
- Press firmly onto bottom of prepared pan.
- Refrigerate until ready to use.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
- Add sour cream, flour and vanilla; mix well.
- Add eggs, one at a time, mixing on low speed after each addition just until blended.
- Pour over crust.
- Bake 45 minute or until center is almost set.
- Cool completely.
- Place caramels in microwaveable bowl.
- Add water.
- Microwave on HIGH 1 minute or until caramels are completely melted when stirred.
- Pour over cheesecake; top with the reserved pecans.
- Melt chocolate as directed on package; drizzle over cheesecake.
- Refrigerate at least 4 hours or overnight.
- Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
- Store in tightly covered container in refrigerator.
Nutrition Facts : Calories 229.4, FatContent 17.3, SaturatedFatContent 9.1, CholesterolContent 65.1, SodiumContent 125.6, CarbohydrateContent 15.9, FiberContent 0.5, SugarContent 13, ProteinContent 4
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Category Desserts, Nut Dessert Recipes, Pecan Dessert Recipes
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Reviews 4.5
Category Desserts, Nut Dessert Recipes, Pecan Dessert Recipes
Calories 493 calories per serving
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