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Friday, 7 October 2011

Golden Caramel Cheesecake Bars

For all occasions my kids have certain requests for dessert from pies, to tarts, to cakes including cheese cake.  So for thanksgiving my youngest daughter asked for pumpkin cheese cake.  So what I decided to do was a bit of a compromise....I would do pumpkin pies and a cheese cake separately.  For the pumpkin pie, I cheated and bought the pies but the cheesecake I am making and I decided on these delicious Golden Caramel Cheesecake Bars.

Golden Caramel Cheesecake Bars

24 Golden Oreo Cookies, divided
2 Tbsp. butter, melted
25 Kraft Caramels
1 Tbsp. water
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
1 egg

HEAT oven to 350°F.
LINE 9-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray. Process 14 cookies in food processor until finely crushed; mix with butter. Press onto bottom of prepared pan. Bake 10 min. or until golden brown. Cool 10 min.
MEANWHILE, microwave caramels and water in microwaveable bowl on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Coarsely chop remaining cookies.
BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of caramel over batter; swirl gently with knife.
BAKE 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars.

Store in tightly covered container in refrigerator.
Make Ahead - Bars can be stored in refrigerator overnight before serving.


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