philly caramel cheesecake bars

Ingredients

• Servings: 32
• 1 1/2 cups honey maid graham crumbs
• 1 cup finely chopped pecans, divided
• 1/4 cup butter, melted
• 4 (250 g) packages philadelphia brick cream cheese, softened
• 1 cup sugar
• 1 cup sour cream
• 1 tablespoon vanilla
• 4 eggs
• 1/4 cup caramel ice cream topping

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 5 hrs 30 mins


• heat oven to 350 degrees f.
• line 13x9-inch pan with foil, with ends of foil extending over sides. spray with cooking spray. mix graham crumbs, 1/2 cup nuts and butter; press bottom of pan.
• beat cream cheese and sugar in large bowl with mixer until well blended. add sour cream and vanilla; mix well. add eggs, 1 at a time, mixing on low speed after each just until blended. pour over crust.
• bake 45 minutes or until centre is almost set. cool completely. refrigerate 4 hours. drizzle with caramel topping; sprinkle with remaining nuts. use foil handles to lift dessert from pan before cutting into bars.