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    Caramel-Pecan Cheesecake Bars


    Source of Recipe


    southern living

    Recipe Introduction


    Prep: 15 min., Bake: 48 min., Chill: 8 hrs. 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.

    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


    Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13- x 9-inch baking pan.

    Bake at 350 for 8 minutes. Remove from oven, and cool on a wire rack.

    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.

    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.

    Bake at 350 for 40 minutes or until set. Remove from oven, and cool on a wire rack.

    Pour warm Quick Caramel-Pecan Frosting over cheesecake, spreading evenly to edges of pan. Cover and chill 8 hours. Cut into bars.


    Quick Caramel-Pecan Frosting
    2 (14-ounce) cans sweetened condensed milk
    1/2 cup firmly packed light brown sugar
    1/2 cup butter
    1 teaspoon vanilla extract
    1 1/2 cups chopped toasted pecans


    Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat; stir in pecans.



 

 

 


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