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HONEY MAID Caramel Cheesecake Bars

Prep time

15 min

Total time

5 hr 30 min

Servings

Makes 32 servings, 1 bar (61 g) each.

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    Ingredients
    • 1-1/2 cups Honey Maid Crumbs
    • 1 cup finely chopped pecans, divided
    • 1/4 cup butter, melted
    • 4 pkg. (250 g each) brick cream cheese, softened
    • 1 cup sugar
    • 1 cup sour cream
    • 1 Tbsp. vanilla
    • 4 eggs
    • 1/4 cup caramel ice cream topping
Preparation
  • Heat  oven to 350°F.
  • Line  13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix 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 min. 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.

Recipe Tips

Size-WiseDessert can be part of a balanced diet but remember to keep tabs on portion size.

How to StoreStore in tightly covered container in refrigerator.

88792

Nutrition Information

Nutrition per serving

  • Calories

    210

  • Fat

    16g

  • Saturated

    8g

  • Cholesterol

    70mg

  • Sodium

    200mg

  • Carbohydrate

    13g

  • Fibre

    1g

  • Sugars

    10g

  • Protein

    4g

  • Vitamin A

    10%DV

  • Vitamin C

    0%DV

  • Calcium

    4%DV

  • Iron

    2%DV

This recipe features:

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