Praline Crumb Caramel Cheesecake Bars

Enjoy cheesecake in the form of an easy bar with layers of caramel, rich toffee and crunchy nuts. ...MORE + LESS -

1 pouch Betty Crocker™ sugar cookie mix

1/2 cup cold butter or margarine

1/2 cup chopped pecans

1/2 cup toffee bits

2 pkgs (250 g each) cream cheese, softened

1/2 cup sugar

2 tablespoons all-purpose flour

1/2 cup caramel topping

1 teaspoon vanilla

1 egg

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1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes.
2

Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
3

Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
4

Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.