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

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Recipe Summary

prep:
15 mins
additional:
5 hrs 10 mins
total:
5 hrs 25 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Kraft Kitchens Tips

Size-Wise: Make a celebration extra special with these indulgent cheesecake bars!

Jazz It Up: Melt 3 squares BAKER'S Semi-Sweet Baking Chocolate as directed on package; drizzle over top of prepared cheesecake. Refrigerate at least 4 hours before serving.

Nutrition Facts

240 calories; protein 3.5g 7% DV; carbohydrates 24g 8% DV; fat 14.9g 23% DV; cholesterol 56mg 19% DV; sodium 197.3mg 8% DV. Full Nutrition

Reviews (23)

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Most helpful positive review

Rating: 5 stars
07/20/2009
This cheesecake recipe is wonderful! The texture is perfect and the crust was delicious! One thing I would for sure change is the caramel topping. It was tasty but the caramel hardned once I placed it in the fridge and when I tried to cut it the topping messed up. I suggest a LIQUID CARAMEL TOPPING that is normally for ice cream. That way it is soft. But keep the caramel candy in the cheesecake part it was delicious. Read More
(21)
29 Ratings
  • 5 star values: 25
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/20/2009
This cheesecake recipe is wonderful! The texture is perfect and the crust was delicious! One thing I would for sure change is the caramel topping. It was tasty but the caramel hardned once I placed it in the fridge and when I tried to cut it the topping messed up. I suggest a LIQUID CARAMEL TOPPING that is normally for ice cream. That way it is soft. But keep the caramel candy in the cheesecake part it was delicious. Read More
(21)
Rating: 5 stars
10/15/2009
Oh my goodness! What a wonderful cheesecake! The texture is so creamy and the crust mmm. The pecans just add a special touch to it. I made this recipe almost as exactly stated. The only change I made was the caramel I used. I did not use Kraft caramels I used Praline Sundae Topping (with the nuts omitted - recipe from this site) for the entire recipe. The amount to be used in the batter (36 melted caramels) would be 1 cups. (special thanks to redneck gramma for calling Kraft to find out!) This cheesecake baked up perfectly and I did not top it with the nuts and caramel right away because sometimes I like plain cheesecake. When enjoyed plain you can tell that it is a caramel cheesecake. The flavour is subtle yet noticeable and perfect on it's own. I added caramel and pecans to individual servings and wow just looking at it was like eye candy - digging into it was heavenly! Thanks for the recipe. Delightful! Read More
(12)
Rating: 5 stars
06/18/2009
This is scrummy the only change I made was to use liquid caramel topping it stayed soft and creamy. Read More
(9)
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Rating: 5 stars
05/15/2009
amazing recipe!!! We made it for mother's day and it was the perfect treat - a must-have for cheese cake lovers with a sweet tooth. The only thing was that the caramel on top hardened until it was like toffee so I would suggest leaving it out for a bit before serving so the caramel is soft. I will be making this one again! Read More
(7)
Rating: 5 stars
10/05/2009
This is awesome!!! I decided to take a chance and try it for a dinner party we were invited to (I volunteered to bring dessert); and it was sooooooo good!! And easy. Will make it a part of my standard recipes. I did do like others recommended and used the store bought caramel topping. Thx so much Philadelphia....great recipe!! Read More
(6)
Rating: 5 stars
08/24/2009
This is so good I have made this several times and everyone loves it. Read More
(4)
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Rating: 5 stars
11/19/2009
This cheesecake was yummy and extremely easy to make. I made a mistake in measuring so ended up having to double the recipe which was actually a good thing because it was gone quickly when my husband brought it to work. I ended up making a 9 X 13 inch rectangular pan and a 7 X 11 brownie pan. They came out light and tasty. I did use the melted caramels in the cake but drizzled caramel sundae sauce over the top. Read More
(3)
Rating: 5 stars
12/30/2009
I always heard that making cheesecake was difficult but after making this one I guess I don't understand why. Family and friends said I should sell it... it was that good. It was my first ever try to so it doesn't get much easier or better than that. Thanks for the recipe!!! Read More
(3)
Rating: 4 stars
10/16/2009
Can you say 'pecan crust'?!? I had to try it....this is a fabulous baked cheesecake. Thanks Kraft. Read More
(2)