Shelly's Recipe

CARAMEL-PECAN CHEESECAKE BARS

Category: Bars

1 1/2 cups graham cracker crumbs
1 cup coarsely chopped pecans, divided
2 tbsp sugar
1/4 cup butter, melted
4 (8 oz) pkg cream cheese, softened
1 cup firmly packed brown sugar
2 tbsp flour
1/2 cup sour cream
1 tbsp vanilla
3 eggs
1 bag (14 oz) caramels, divided

Preheat oven to 350. 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 minutes.

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

Bake 40 minutes or until center is almost set. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate at least 4 hours or overnight. Place remaining caramels and additional 1 Tbsp. water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until set. Remove dessert from pan using foil handles; cut into 32 bars to serve. Store leftover bars in refrigerator.