1 package honey graham crackers, (1 sleeve)
1 cup pecans
2 tablespoon butter, melted
16 cream cheese
1 can Eagle Brand® Sweetened Condensed Milk, (14 oz)
1/2 cup caramel
1/4 cup sour cream
1/2 teaspoon salt
1 apple, (large, or 2 smaller)
1/2 cup pecans
2 tablespoon butter
1/4 cup brown sugar
1/4 cup caramel
1/2 teaspoon ground cinnamon
pinch of salt
Begin by preheating oven to 325F & grease & line a 9" pan.
Blend graham crackers in a food processor until fine. Add pecans to food processor & blend until there are no more large chunks.
Mix in melted butter until evenly distributed & press on the bottom of the pan.
Place in the oven to bake for 10 minutes while you make the cheesecake.
Beat cream cheese until smooth.
Add in eggs & beat for a few minutes, making sure the cream cheese doesn't stick to the sides of
Add in sweetened condensed milk & beat until smooth.
Mix in sour cream, caramel & salt until fully combined.
Pour over crust & bake for 35-40 minutes, until edges are golden brown & center is almost firm
(just a tiny bit jiggly).
Allow to cool completely & refrigerate before slicing.
Peel & chop apple/s to desired size.
Place all ingredients, besides pecans, in a pan over medium heat & cook until apples are tender.
Remove from heat & allow to cool completely.
Add in pecans & place on top of cheesecake bars. Top with an extra drizzle of caramel!
*Easiest to make in a spring-form pan so you can easily remove it.*Can be made in a circle pan & cut into slices as well.*Topping is best served fresh.*Best stored refrigerated in an airtight container for up to a week.*
Recipe by our friend Bernice at Baran Bakery