Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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This decadent cheesecake bar combines the irresistible flavors of cheesecake, pecan and caramel. Bars are easier to serve to a crowd than cake, so bring them to your next Thanksgiving or Christmas party!
Heat oven 350°F. Line 8- or 9-inch square baking pan with aluminum foil, extending foil over edges. Butter foil; set aside.
Combine all crust ingredients in bowl; mix well. Press evenly into prepared pan.
Combine brown sugar, cream cheese and flour in bowl; beat at medium speed, scraping bowl often, until creamy. Add sour cream, egg and 1 1/2 teaspoons vanilla; continue beating until well mixed. Add 1/3 cup caramel dip; continue beating until well mixed.
Spread filling evenly over crust. Bake 40-50 minutes or until edges are lightly browned. (Center will appear slightly soft.) Cool 15 minutes.
Combine 1/2 cup caramel dip and pecans in bowl; spread over cheesecake. Refrigerate at least 4 hours or overnight.
Lift bars from pan, using foil ends. Cut into bars. Store refrigerated.
Dietary Fiber: 0g
I made this recipe today and we loved it. Making it is very easy, but heating the caramel would be so much easier to spread and I will certainly try that the next time I make the bars.
I made this recipe over the weekend and it turned out great! Everyone from family members to co-workers (I had to bring some into work to share) loved these bars and commented on how good they tasted, They are also very easy to make. To make mine a little more diet friendly, I used fat-free sour cream and light cream cheese and it didn't compromise anything on the taste! I also heated the caramel dip for 30 seconds in the microwave before stirring in the pecans, which made it easier to spread on top of the cheesecake. So happy I found this recipe!
This recipe is surprisingly easy the only hard part is the 4 hour wait while it "sets" so I made mine at night before bed and it was ready the next morning to go with my husbands morning coffee he described it as "heaven" I will definitely be making this recipe for many years to come and Iv already thought of a few variations to try out such as crushing toffee on the top with the caramel instead of just the pecans.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3034
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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