Caramel-Pecan Cheesecake Bars |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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To make cutting of these bars extra easy, line the baking pan with lightly greased heavy-duty aluminum foil, allowing several inches to extend over sides. After baking and chilling, freeze for several hours. Lift from pan using foil; press foil sides down, and cut while partially frozen into desired sizes and shapes. Ingredients:
2 cups graham cracker crumbs |
1/2 cup butter, melted |
4 (8-ounce) packages cream cheese, softened |
3/4 cup sugar |
1/4 cup all-purpose flour |
3 large eggs |
1 tablespoon vanilla extract |
quick caramel-pecan frosting |
Directions:
1. Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13- x 9-inch baking pan.
2. Bake at 350° for 8 minutes. Remove from oven, and cool on a wire rack.
3. Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended.
4. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading evenly to edges of pan.
5. Bake at 350° for 40 minutes or until set. Remove from oven, and cool on a wire rack.
6. Pour warm Quick Caramel-Pecan Frosting over cheesecake, spreading evenly to edges of pan. Cover and chill 8 hours. Cut into bars.
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