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Pecan Pie Swirled Cheesecake Bars

Pecan Pie Swirled Cheesecake Bars
 
Yield:
96 servings

Ingredients

Ingredients Weights Measures
Crust
graham cracker crumbs 3.75 lb. 1 gal. + 2 cups
granulated sugar 14 oz. 2 cups
unsalted butter, melted 2 lb. 1 qt.
Pecan Swirl
dark brown sugar 10 oz. 2 cups
pecan halves 8 oz. 1-1/3 cups
light corn syrup 28.8 oz. 2-1/2 cups
water 2 oz. 1/4 cup
PHILADELPHIA Cheesecake Batter 12 lb. 4 pouches

Directions

CRUSTS:
COMBINE cracker crumbs, granulated sugar and butter; press onto bottoms of 4 parchment paper-lined half sheet pans (or 2 half sheet pans for trial recipe).

PECAN Swirl: Process brown sugar, nuts, corn syrup and water in food processor until loose paste is formed.

POUR 1 pouch of Batter into a bowl; stir until creamy. Pour onto 1 prepared crust, spreading evenly with an off-set spatula. Spoon 1 cup pecan mixture into a pastry bag fitted with a plain tip. Insert tip just below surface of cheesecake and swirl mixture into batter while making small circles over the entire surface. Repeat with remaining Batter and crusts.

BAKE in 325ºF standard oven 35 to 40 min. or until cheesecake is set, rotating halfway through baking.

COOL completely on cooling racks. Refrigerate several hours or overnight. Cut each pan into 24 squares.

Kraft Kitchens Tips

Variation
Prepare with walnuts or pistachios in place of the pecans.
K:63802v01:155095
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Nutritional Information

Nutrition Information

Calories
 400
Total fat
 25 g
Saturated fat
 14 g
Cholesterol
 105 mg
Sodium
 260 mg
Carbohydrate
 37 g
Dietary fiber
 1 g
Sugars
 20 g
Protein
 5 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
Calcium
 4 %DV
Iron
 6 %DV