Caramel Pecan Cheesecake Squares are perfect with a strong coffee or espresso for an evening dessert, and fun for the kiddies with milk. The richness of cheesecake is greatly enhanced by the glory of the caramel pecan topping that accompanies this delightful recipe.

Caramel Pecan Cheesecake Squares

Caramel Pecan Cheesecake Squares
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baked Goods
Cuisine: American
Serves: 32
Ingredients
  • 1-1/2 Cups Graham cracker crumbs
  • 1 Cup coarsely chopped pecans, divided
  • 2 Tablespoons granulated sugar
  • 1/4 Cup (1/2 stick) butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1 Cup firmly packed brown sugar
  • 2 Tablespoons flour
  • 1 Tablespoon vanilla
  • 1/2 Cup sour cream
  • 3 eggs
  • 1 bag (14 ounces) Kraft Caramels, divided
  • 2 Tablespoons water, divided
Instructions
  1. Mix crumbs, 1/2 cup pecans, granulated sugar and butter. Line 13x9-inch baking pan with foil; press crumbs firmly onto bottom of pan. Bake at 350 degrees F for 10 minutes.
  2. Beat cream cheese, brown sugar, flour and vanilla with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended.
  3. Place 36 caramels and 1 tablespoon 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.
  4. Bake at 350 degrees F for 40 minutes or until center is almost set.
  5. Sprinkle cheesecake with remaining 1/2 cup pecans. Refrigerate 4 hours or overnight.
  6. Place remaining caramels and 1 tablespoon water in microwavable bowl. Microwave 1 minute. Drizzle over cheesecake. Cut into 32 pieces.
Nutrition Information
Serving size: per square Calories: 234 Fat: 14g Carbohydrates: 24g Protein: 4g

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