PHILADELPHIA Caramel Cheesecake Bars

PHILADELPHIA Caramel Cheesecake Bars

"Take cheesecake bars over-the-top with a drizzle of caramel and a dusting of chopped pecans."
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5 h 30 m servings 191 cals
Serving size has been adjusted!
Original recipe yields 32 servings


  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.


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I loved them! i just tweeked the recipe to they were strawberry instead of caramel :)