Double Caramel Pecan Cheesecake Bars

Today is an exciting day for me. I finished my thesis at the end of November at have been living with my parents since then while in a "holding period" before I could move into my "new" house, close to the job I will start in January. After nearly a month, moving day has finally come! I just told my parents, "Well, I'm moving away forever" and then I said "but I'll be back on Saturday, and at Christmas time and...". Really though, I am moving away forever, but I'll be less than a two hour drive away. The bad news is that I have not set up internet in my new place, so new posts may be limited until I choose what route to take and set that up.

But for now, how about Double Caramel Pecan Cheesecake?

I chose the recipe from Kraft for Double Caramel-Pecan Cheesecake Bars as a dessert for one of our Thanksgiving gatherings, but it would make a fantastic dessert for a Christmas celebration or other holiday gathering as well. I made some changes, like using caramel ice cream topping instead of melted caramels to spread on top of the bars. I did this because melted caramels will harden when refrigerated while caramel ice cream topping remains soft - which is what I wanted. I did use the melted caramels in the cheesecake. However, if I make this again I will try substituting ~1 cup of caramel ice cream topping in the bars as well. The only other change was that I used more graham cracker crumbs than the recipe calls for.

My recipe:

2 1/2 c. graham cracker crumbs
1/2 c. coarsely chopped pecans
2 Tbsp. sugar
1/4 c. butter

4 8oz pkgs. cream cheese
1 c. brown sugar
2 Tbsp. flour
1/2 c. sour cream
1 Tbsp. vanilla
3 eggs

36 wrapped caramels
1 Tbsp. water
~ 1 c. caramel ice cream topping
1/2 c. coarsely chopped pecans

Mix together the crumbs, pecans, and sugar. Stir in melted butter. Press mixture into the bottom of a 13x9" baking pan. Bake for 10 minutes in preheated 350 degree oven.

Beat cream cheese, brown sugar, and flour in large bowl. Add sour cream and vanilla. Add eggs and mix well after each addition. Melt 36 caramels with water in microwave. Add to cream cheese batter and stir until well blended. Pour over crust. Bake ~40 minutes in preheated 350 degree oven.

Let cool and refrigerate. When ready to serve spread or drizzle caramel ice cream topping over bars and sprinkle remaining 1/2 c. pecans on top.