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Ingredients

1 ½ cups HONEY MAID Graham Crumbs 1 cup finely chopped pecans, divided ¼ cup butter, melted 4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened 1 cup sugar 1 cup sour cream 1 tablespoon vanilla 4 eggs ¼ cup caramel ice cream topping

Nutrition Info

202.4 calories carbohydrate: 13.8 g cholesterol: 65.5 mg fat: 15.7 g fiber: 0.4 g protein: 3.7 g saturatedFat: 7.3 g servingSize: - sodium: 182.3 mg sugar: 7.5 g transFat: : - unsaturatedFat: : -

Heat oven to 350 degrees F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Spray with cooking spray. Mix graham 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 minutes 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.

32 bars

Take cheesecake bars over-the-top with a drizzle of caramel and a dusting of chopped pecans.