Caramel-Pecan Cheesecake Bars
cups NABISCO Graham Cracker Crumbs
1 cup coarsely chopped PLANTERS Pecans, divided
2 Tbsp. granulated sugar
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup firmly packed brown sugar
2 Tbsp. flour
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. vanilla
1 bag (14 oz.) KRAFT Caramels, divided
Preheat oven to 350°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
Beat cream cheese, brown sugar and flour in large bowl with
electric mixer on medium speed until well blended. Add sour cream and vanilla;
mix well. Add eggs, 1 at a time, mixing on low speed after each addition just
until blended. Place 36 of the caramels and 1 Tbsp. 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.
Bake 40 minutes or until center is almost set. Sprinkle
cheesecake with remaining 1/2 cup pecans. Refrigerate at least 4 hours or
Place remaining caramels and additional 1 Tbsp. water in
microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely
melted when stirred. Drizzle over cheesecake; let stand until set. Remove
dessert from pan using foil handles; cut into 32 bars to serve. Store leftover
bars in refrigerator.