Nutty Crumb Caramel Cheesecake Bars Recipes

Steps:

• 1. First pre-heat the oven to 350F. Then spray the bottom & sides of a 13x9 inch baking pan with cooking spray. Then placethe cookie mix in a medium bowl & cut in the butter until mixture is crumbly. Reserve 1 1/2 cups of the mixture forthe topping. Then press the remaining mixture into the bottom of the baking pan. Then Bakefor about 10 mins.
• 2. Next in a large bowl beat the cream cheese,sugar, flour,1/4 cup of the caramel topping ,vanilla & egg with an electric mixer on medium speed until smooth.
• 3. Next spread the cream cheese mixture evenly overthe partially baked cookie base. Then sprinkle with the reserved crumb topping,almonds & toffee bits.
• 4. Then bake for about 35 to 30 minsor until lightly golden brown. Let fully cool about 30 mins. Then refrigerate for about 2 hours or until fully chilled. The drizzle with the remaining 1/4 cup caramel topping. Then cut into 9 rows by 4 rows to make the bars. Store in the refrigerator.

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Combine wafer crumbs, 1/2 cup nuts and butter; press onto bottom of prepared pan. Refrigerate until ready to use.
• Microwave caramels and cream in microwaveable bowl on HIGH 2 to 3 min. or until caramels are completely melted, stirring after each minute; pour over crust.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust; sprinkle with remaining nuts.
• Bake 30 to 35 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to remove dessert from pan before cutting into bars.

Steps:

• 1. Unwrap 12 Nutty Bar, chop in blender until finely crushed. Pour into bowl.
• 2. Add butter to crushed bars & mix well. Press into bottom of 12" spring form pan. Set aside.
• 3. Unwrap remaining Nutty Bars. Cut in half. Line rim of pan with the Nutty Bars.
• 4. In a separate bowl, whip cream cheese, milk, peanut butter, & sugar together until fluffy.
• 5. Add whipping cream, pudding mix & vanilla to cream cheese filling. Mix two minutes.
• 6. Pour filling into crust. Chill overnight.

Steps:

• Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond pan sides. Prepare CRUMB CRUST.
• CRUMB CRUST: Stir together 1-1/2 cups graham cracker crumbs and 3 tablespoons sugar in medium bowl; blend in 6 tablespoons melted butter or margarine, mixing well. Press mixture onto bottom of 13x9x2-inch baking pan.
• Beat cream cheese, sugar and salt in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Set aside 3-1/2 cups batter; blend light cream and rum extract into remaining batter. Stir in walnuts, if desired.
• Place caramel chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Gradually stir rum and nut batter into melted chips, stirring until well blended.
• Alternately drop vanilla batter and caramel nut batter by heaping tablespoons onto crumb crust. With knife or small spatula swirl batters for marbled effect. (Batters will flatten and smooth as cheesecake batter bakes.)
• Bake 35 to 40 minutes or until center is set and edges puff and begin to crack. Cool in pan on wire rack. Refrigerate until chilled. Using foil as handles, lift from pan. Cut into bars.

Steps:

• Preheat oven to 350°. In a small bowl, combine flour and brown sugar; cut in butter until crumbly. Press into a well-greased 13x9-in. baking pan. Bake 15-18 minutes or until lightly browned., Meanwhile, in a large bowl, beat cream cheese, 1/2 cup sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Spread over crust., In a small bowl, toss apples with cinnamon, nutmeg and remaining sugar; spoon over cream cheese layer. In another bowl, mix flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over apple layer., Bake 25-30 minutes or until filling is set. Drizzle with caramel topping; cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars.

Steps:

• In a large bowl, combine the flour, walnuts, brown sugar and salt; cut in butter until the mixture resembles coarse crumbs. Set half aside; press remaining crumb mixture onto the bottom of a greased 13x9-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. , In a large bowl, beat filling ingredients until smooth; pour over crust. Sprinkle with reserved crumb mixture. , Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.