Double Caramel-Pecan Cheesecake Bars

A dreamy cheesecake with caramel on a pecan crust is topped with more chopped pecans and drizzled with caramel.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 240 Calories

Ingredients

• 3 eggs
• ¼ cup butter, melted
• 2 tablespoons granulated sugar
• 2 tablespoons water, divided
• 1 tablespoon vanilla
• 1 cup firmly packed brown sugar
• 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
• 2 tablespoons flour
• 1 ½ cups NABISCO Graham Cracker Crumbs
• 1 cup coarsely chopped PLANTERS Pecans, divided
• ½ cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 (14 ounce) bag KRAFT Caramels, divided

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. 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 min.

Step 2

Beat cream cheese, brown sugar and flour in large bowl with electric mixer 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. Place 36 of the caramels in microwaveable bowl. Add 1 Tbsp. of the water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.

Step 3

Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.

Step 4

Place remaining caramels in microwaveable bowl. Add remaining 1 Tbsp. water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.