Philly Caramel Cheesecake Bars Recipes

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PHILLY CARAMEL CHEESECAKE BARS



PHILLY Caramel Cheesecake Bars image

Take cheesecake bars over-the-top with a drizzle of caramel and a dusting of chopped pecans.

Provided by Philadelphia Cream Cheese

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 5h30m

Yield 32

Number Of Ingredients 9

1 ½ cups HONEY MAID Graham Crumbs
1 cup finely chopped pecans, divided
¼ cup butter, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
1 cup sour cream
1 tablespoon vanilla
4 large eggs eggs
¼ cup caramel ice cream topping

Steps:

  • Heat oven to 350 degrees F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
  • Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 13.8 g, Cholesterol 65.5 mg, Fat 15.7 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 7.3 g, Sodium 182.3 mg, Sugar 7.5 g

PHILADELPHIA 3-STEP CHEESECAKE BARS



PHILADELPHIA 3-Step Cheesecake Bars image

Discover everything that's awesome about cheesecake in these easy-to-make, easy-to-transport PHILADELPHIA cheesecake bars! These PHILADELPHIA 3-Step Cheesecake Bars are perfect for potlucks, bake sales and more.

Provided by My Food and Family

Categories     Dairy

Time 4h35m

Yield 16 servings

Number Of Ingredients 6

1-1/2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs

Steps:

  • Heat oven to 350°F.
  • Combine graham crumbs and butter; press onto bottom of 8- or 9-inch square pan. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool.
  • Refrigerate 3 hours.

Nutrition Facts : Calories 200, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CARAMEL CHEESECAKE BARS



Caramel Cheesecake Bars image

A delicious nut crust, topped with a creamy caramel layer is a hand-held version of everyone's favorite dessert.

Provided by My Food and Family

Categories     Cheesecake

Time 5h50m

Yield 32 servings

Number Of Ingredients 8

50 vanilla wafers, crushed (about 1-1/2 cups)
1 cup chopped PLANTERS Pecans, divided
1/4 cup butter or margarine, melted
1 pkg. (11 oz.) KRAFT Caramels
1/3 cup whipping cream
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 eggs

Steps:

  • Heat oven to 350°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine wafer crumbs, 1/2 cup nuts and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
  • Microwave caramels and cream in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring after each minute; pour over crust.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; sprinkle with remaining nuts.
  • Bake 30 to 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove dessert from pan before cutting into bars.

Nutrition Facts : Calories 240, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CARAMEL CHEESECAKE BARS RECIPE



Caramel Cheesecake Bars Recipe image

These Caramel Cheesecake Bars are so easy to throw together, and have the best flavor! We highly recommend them!

Provided by Elyse Ellis

Categories     Dessert

Time 3h25m

Number Of Ingredients 13

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter (melted)
8 ounces cream cheese
1 1/2 cups sugar
2 teaspoons vanilla
4 eggs
1/2 cup sour cream
1/2 cup brown sugar
6 Tablespoons butter
14 ounces sweetened condensed milk
2 Tablespoons corn syrup
1 teaspoon vanilla

Steps:

  • Preheat oven to 350 degrees F.
  • In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
  • Press into the bottom of a 9 x 13 inch baking dish sprayed with nonstick cooking spray; set aside.
  • In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
  • Beat in eggs, one at a time.
  • Add sour cream and mix again until smooth.
  • Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
  • Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
  • Remove from the oven, and let cool for an hour.
  • Combine brown sugar and butter in a saucepan over medium heat.
  • Stir continuously until the butter is melted and sugar is dissolved.
  • Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
  • Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don't have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
  • Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake.
  • Smooth and let set until cool.
  • Cut into squares and serve.

Nutrition Facts : Calories 411 kcal, Carbohydrate 53 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 95 mg, Sodium 260 mg, Fiber 1 g, Sugar 47 g, ServingSize 1 serving

PHILADELPHIA CARAMEL CHEESECAKE BARS



PHILADELPHIA Caramel Cheesecake Bars image

Take cheesecake bars over-the-top with a drizzle of caramel and a dusting of chopped pecans.

Provided by Allrecipes Member

Time 5h30m

Yield 32

Number Of Ingredients 9

1 ½ cups Honey Maid Graham Crumbs
1 cup finely ground pecans, divided
¼ cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup sour cream
1 tablespoon vanilla
4 large eggs eggs
¼ cup caramel ice cream topping

Steps:

  • Heat oven to 350 degrees F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
  • Beat cream cheese and sugar in large bowl with mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours. Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift dessert from pan before cutting into bars.

Nutrition Facts : Calories 190.8 calories, Carbohydrate 13.6 g, Cholesterol 61.9 mg, Fat 14.5 g, Fiber 0.3 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 169.2 mg, Sugar 7.5 g

CARAMEL PECAN CHEESECAKE BARS



Caramel Pecan Cheesecake Bars image

This looks so awesome and so rich! Am keeping it here for safekeeping. These look so good. Kraft's Food & Family Magazine, Fall 2007. Chilling time is 4 hours until overnight.

Provided by Manami

Categories     Bar Cookie

Time 1h

Yield 32

Number Of Ingredients 12

1 cup pecan pieces, divided (Planter's were used)
1 1/2 cups crushed vanilla wafers (about 50 Nilla wafers)
1/4 cup butter, melted
32 ounces cream cheese, softened (Philadelphia was used)
1 cup sugar
1 cup sour cream (Breakstone's or Knudsen was used)
3 tablespoons flour
1 tablespoon vanilla
4 eggs
24 caramels (Kraft's were used)
1 tablespoon water
3 semi-sweet chocolate baking squares (Baker's was used)

Steps:

  • Preheat oven to 325°F
  • Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
  • Remove 1/2 cup of the pecans; set aside.
  • Finely chop remaining pecans.
  • Mix wafer crumbs, chopped pecans and butter.
  • Press firmly onto bottom of prepared pan.
  • Refrigerate until ready to use.
  • Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended.
  • Add sour cream, flour and vanilla; mix well.
  • Add eggs, one at a time, mixing on low speed after each addition just until blended.
  • Pour over crust.
  • Bake 45 minute or until center is almost set.
  • Cool completely.
  • Place caramels in microwaveable bowl.
  • Add water.
  • Microwave on HIGH 1 minute or until caramels are completely melted when stirred.
  • Pour over cheesecake; top with the reserved pecans.
  • Melt chocolate as directed on package; drizzle over cheesecake.
  • Refrigerate at least 4 hours or overnight.
  • Use foil handles to remove cheesecake from pan before cutting into pieces to serve.
  • Store in tightly covered container in refrigerator.

Nutrition Facts : Calories 229.4, Fat 17.3, SaturatedFat 9.1, Cholesterol 65.1, Sodium 125.6, Carbohydrate 15.9, Fiber 0.5, Sugar 13, Protein 4

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