HONEY MAID Caramel Cheesecake Bars

HONEY MAID Caramel Cheesecake Bars

Prep time15 min
Total time5hr 30min
ServingsMakes 32 servings, 1 bar (61 g) each.
  • 1½ cups Honey Maid Crumbs
  • 1 cup finely chopped pecans, divided
  • ¼ cup butter, melted
  • 4 pkg. (250 g each) brick cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 Tbsp. vanilla
  • 4 eggs
  • ¼ cup caramel ice cream topping
  • 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-Wise
    Dessert can be part of a balanced diet but remember to keep tabs on portion size.
  • How to Store
    Store cheesecake in tightly covered container in refrigerator.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 16g 
   Saturated 8g 
Cholesterol 65mg 
Sodium 190mg 
Carbohydrate 13g 
   Dietary fiber 1g 
   Sugars 10g 
Protein 4g 
Calcium4 %DV
Iron2 %DV
Potassium2 %DV

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