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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. Combine crumbs, 1/2 cup nuts and butter; press onto bottom of pan.
  • Beat  cream cheese and sugar in large bowl with mixer until 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  cheesecake 4 hours.  Drizzle with caramel topping; sprinkle with remaining nuts. Use foil handles to lift cheesecake 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 cheesecake in tightly covered container in refrigerator.

88792
Amount per serving Calories 210
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Carbohydrate 13g
Fibre 1g
Sugars 10g
Protein 4g
Cholesterol 65mg
Sodium 190mg
Potassium 2% DV
Calcium 4% DV
Iron 2% DV

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