Cookie of the Day: Caramel-Pecan Cheesecake bars

2 cups graham cracker crumbs
1/2 cup butter, melted
4 (8 ounce) packages cream cheese, softened
3/4 cup sugar
1/4 cup all-purpose flour
3 large eggs
1 tablespoon vanilla extract
Quick Caramel-Pecan Frosting (recipe below)

Stir together graham cracker crumbs and butter; press into the bottom of a lightly greased 13x9 inch baking pan. n

Bake at 350 degrees for 8 minutes.

Remove from oven, and cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth.

Combine sugar and flour; gradually add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading evently to edges of pan.

Bake at 350 degrees for 40 minutes or until set.

Remove from oven, and cool on a wire rack.

Pour warm Quick Caramel-Pecan frosting over cheesecake, spreading evenly to edges of pan.

Cover and chill for 8 hours.

Cut into bars.

Makes about 2 dozen.

Quick Caramel-Pecan Frosting:
2 (14 ounce) cans sweetened condensed milk
1/2 cup firmly packed light brown sugar
1/2 cup butter
1 teaspoon vanilla extract
1 1/2 cups chopped toasted pecans

Place all ingredients in a heavy 3 quart saucepan; bring to a boil, stirring constantly, over medium-low heat.

Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness.
Remove from heat; stir in pecans.

Makes about 2 1/2 cups.

Southern Living September 2005