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Prep Time: 0 Minutes Cook Time: 345 Minutes |
Ready In: 345 Minutes Servings: 32 |
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Like little individual cheesecakes. Great for packed lunches. Cook time includes resting time Ingredients:
1-1/2 cups graham cracker crumbs |
1 cup chopped pecans, divided |
1/4 cup butter, melted |
4 pkg. (8oz each) brick cream cheese, softened |
1 cup sugar |
1 cup sour cream |
1 tbsp. vanilla |
4 eggs |
1/4 cup dulce de leche or caramel ice cream topping |
Directions:
1. Preheat oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. Mix graham crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 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. Pour over crust.
3. Bake 45 min. or until centre is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift bars from pan onto cutting board, using foil handles. Drizzle with topping; sprinkle with remaining 1/2 cup pecans. Let stand until topping is set. Store any leftovers in refrigerator.
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