Richpralinecreamcheesebars Recipes

PRALINE CRUMB CARAMEL CHEESECAKE BARS

Praline Crumb Caramel Cheesecake Bars image

Enjoy cheesecake in the form of an easy bar with layers of caramel, rich toffee and crunchy nuts.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h35m

Yield 36

Number Of Ingredients 10

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2 cup cold butter or margarine
1/2 cup chopped pecans
1/2 cup toffee bits
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup caramel topping
1 teaspoon vanilla
1 egg

Steps:

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 15 g, TransFat 1 g

PRALINE CRUMB CARAMEL CHEESECAKE BARS

Praline Crumb Caramel Cheesecake Bars image

Betty Crocker Cookoff Recipe Winner, 2010. TONS of 5 star reviews on the Betty Crocker site.... Toffee and Caramel and Cheesecake are three of my fave things, so HAD to save the recipe here! Let me know what you think...

Provided by Raquel Grinnell

Categories Dessert

Time 1h15m

Yield 36 bars, 36 serving(s)

Number Of Ingredients 10

Ingredients

sugar cookie mix (Betty Crocker brand preferred)
1/2 cup butter or 1/2 cup margarine, cold
1/2 cup pecans, chopped
1/2 cup toffee pieces (Heath brand preferred)
2 (8 ounce) packages cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 cup caramel topping
1 teaspoon vanilla
1 egg

Steps:

Heat oven to 350°F
Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.

Nutrition Facts : Calories 102.3, Fat 8.1, SaturatedFat 4.2, Cholesterol 25.9, Sodium 81, Carbohydrate 6.8, Fiber 0.2, Sugar 3.3, Protein 1.2

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