Praline Crumb Caramel Cheesecake Bars Recipes

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PRALINE CRUMB CARAMEL CHEESECAKE BARS



Praline Crumb Caramel Cheesecake Bars image

Enjoy cheesecake in the form of an easy bar with layers of caramel, rich toffee and crunchy nuts.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h35m

Yield 36

Number Of Ingredients 10

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1/2 cup toffee bits
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup caramel topping
1 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
  • Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
  • Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 15 g, TransFat 1 g

CARAMEL PRALINE CHEESECAKE



Caramel Praline Cheesecake image

I wowed my wife, Carla, and a group of her friends with this luscious dessert, the finale to a meal I catered at church. - Mark Jones, Clovis, California

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12-14 servings.

Number Of Ingredients 18

7 whole graham crackers
1/2 cup chopped pecans, toasted
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
2 cups sour cream
1/4 cup milk
1/4 cup all-purpose flour
1 tablespoon vanilla extract
5 large eggs, lightly beaten
TOPPING:
1 cup sugar
1/4 cup water
1 cup heavy whipping cream
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup pecan halves, toasted

Steps:

  • Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a food processor, combine graham crackers and pecans; cover and process until fine and crumbly. Stir in butter. Press onto the bottom of prepared pan. Chill for 30 minutes., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour, milk and vanilla. Add eggs, beating on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 75-80 minutes or until center is almost set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill., For topping, in a small heavy saucepan over medium-low heat, combine sugar and water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until dark reddish brown, about 15 minutes., Reduce heat to low; gradually whisk in cream. Cook and stir over medium heat until a candy thermometer reads 225°. Remove from the heat; stir in butter and vanilla. Cool to room temperature., Spread topping evenly over cheesecake (do not scrape sides of pan). Garnish with pecan halves. Refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 497 calories, Fat 32g fat (16g saturated fat), Cholesterol 155mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (39g sugars, Fiber 1g fiber), Protein 7g protein.

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

PRALINE CRUMB CARAMEL CHEESECAKE BARS



Praline Crumb Caramel Cheesecake Bars image

Betty Crocker Cookoff Recipe Winner, 2010. TONS of 5 star reviews on the Betty Crocker site.... Toffee and Caramel and Cheesecake are three of my fave things, so HAD to save the recipe here! Let me know what you think...

Provided by Raquel Grinnell

Categories     Dessert

Time 1h15m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 10

sugar cookie mix (Betty Crocker brand preferred)
1/2 cup butter or 1/2 cup margarine, cold
1/2 cup pecans, chopped
1/2 cup toffee pieces (Heath brand preferred)
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup caramel topping
1 teaspoon vanilla
1 egg

Steps:

  • Heat oven to 350°F
  • Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
  • Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
  • Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
  • Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.

Nutrition Facts : Calories 102.3, Fat 8.1, SaturatedFat 4.2, Cholesterol 25.9, Sodium 81, Carbohydrate 6.8, Fiber 0.2, Sugar 3.3, Protein 1.2

PRALINE CHEESECAKE BARS



Praline Cheesecake Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 3h45m

Yield 9 bars

Number Of Ingredients 10

Nonstick cooking spray, for spraying the pan
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons salted butter, melted
Three 8-ounce packages cream cheese, softened
1 cup firmly packed dark brown sugar
2 tablespoons all-purpose flour
3 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1/2 cup finely chopped pecans

Steps:

  • Preheat the oven to 350 degrees F. Line the bottom of a 9-by-9-inch square pan with parchment paper and spray with cooking spray.
  • In a medium bowl, combine the crumbs, granulated sugar and melted butter and press into the bottom of the prepared pan. Bake until browned, 8 to 10 minutes. Set aside.
  • Increase the oven temperature to 450 degrees F and make the filling.
  • Using an electric mixer, beat the cream cheese until fluffy, then add the brown sugar and flour. Add the eggs 1 at a time, beating well after each addition. Add the vanilla. Fold in the chopped pecans.
  • Pour the batter into the crust and bake for 10 minutes. Reduce the oven temperature to 250 degrees F and bake until slightly browned on top, an additional 50 minutes. Allow to cool completely, about 20 minutes, then refrigerate for at least 2 hours. Cut into 9 bars before serving.

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

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