Caramel Cheesecake Bars

lifesaver91958

Queen of the Jungle
Gold Site Supporter
1 1/2 cups crushed Nilla Wafers
1 cup chopped Planters pecans, divided
1/4 cup butter, melted
4 (8 ounce) packages Philadelphia cream cheese, softened
1 cup sugar
1 cup Breakstones or Knudsen sour cream
3 tablespoons flour
1 tablespoon vanilla extract
4 eggs
1/4vup Kraft caramel topping

Preheat oven to 325 degrees. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan fo form handles. Mix wafer crumbs, 1/2 cup of the pacans and butter. Press firmly into bottom of prepared pan. Refrigerate until needed.

Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla extract; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

Bake 45 minutes or until center is almost set. Refrigerate 4 hours or overnight. Lift out of pan onto cutting board using foil handles. Drizzle with topping and remaining 1/2 cup pecans. Cut into 32 bars. Store leftover bars in refrigerator.
 
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