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Food Town Caramel-Pecan Cheesecake Bars

Prep: 15 min
Total Time: 6 hrs
Makes 28-32 bars

Ingredients

Directions

  1. Heat oven to 325°F.
  2. Line 13×9-inch pan with foil, ends of foil extending over sides. Finely chop 1/2 cup (4 oz.) nuts; mix nuts, wafer crumbs and butter. (save remaining nuts for topping) Press crust ingredients onto bottom of prepared pan. Refrigerate until ready to use.
  3. Using a mixer, beat cream cheese and sugar in large bowl until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 45 min. or until center is almost set. Cool completely.
  5. Pour caramel over cheesecake; top with remaining chopped nuts.**
  6. Refrigerate 2-4 hours. Use foil handles to remove cheesecake from pan before cutting into squares to serve.

*Other nuts can be substituted for pecans.

**Optional:  Chocolate chips or Butterscotch chips can be used as an additional topping

Normal Operating Hours:
Monday – Sunday | 6 a.m. – 10 p.m.


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Caramel-Pecan Cheesecake Bars

Prep: 15 min
Total Time: 6 hrs
Makes 28-32 bars

Ingredients

  • 6-8 oz pecan pieces, divided*
  • 50 NILLA Wafers, finely crushed (about 1-1/2 cups)
  • ¼ cup butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 4 eggs
  • 1/4 cup ice-cream caramel topping

Directions

  1. Heat oven to 325°F.
  2. Line 13×9-inch pan with foil, ends of foil extending over sides. Finely chop 1/2 cup (4 oz.) nuts; mix nuts, wafer crumbs and butter. (save remaining nuts for topping) Press crust ingredients onto bottom of prepared pan. Refrigerate until ready to use.
  3. Using a mixer, beat cream cheese and sugar in large bowl until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 45 min. or until center is almost set. Cool completely.
  5. Pour caramel over cheesecake; top with remaining chopped nuts.**
  6. Refrigerate 2-4 hours. Use foil handles to remove cheesecake from pan before cutting into squares to serve.

*Other nuts can be substituted for pecans.

**Optional:  Chocolate chips or Butterscotch chips can be used as an additional topping

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OPEN 7 DAYS A WEEK: 6 a.m. - 10 p.m.

27 Houston-Area Locations