(by Shirley McNevich)
1 1/2 cups crushed vanilla wafers
1 cup chopped pecans
1/4 cup butter, melted
4 - 8oz. packages softened Philly cream cheese
1 cup sugar
1 cup sour cream
3 TBSP flour
1 TBSP vanilla
4 eggs
1/4 cup caramel topping
Preheat oven to 325 degrees. Line 13 x 9 x 2 baking pan with foil, with ends of foil extending over sides of pan to form handles . Mix vanilla wafer crumbs, 1/2 cup of the pecans and the butter. Press firmly onto bottom of prepared pan. Refrigerate until needed. Beat cream cheese and sugar in a mixer on medium speed until well blended. Add sour cream, flour and vanilla - mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour this mixture over the crust. Bake at 325 degrees for 45 minutes or until center is almost set. Refrigerate overnight. Use the foil to lift out of pan onto cutting board. Drizzle with caramel topping and remaining 1/2 cup pecans. Cut into bars. Store leftover bars in refrigerator.
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