Two of my favorite things . . . cheesecake and caramel . . . these cheesecake bars have got to be awesome with that combination!
The recipe is courtesy of Philadelphia Cream Cheese.
If you want to attempt to make a lighter version, Philadelphia Cream Cheese with no fat is a great substitute. I'm very picky about "no fat" items and it passed my test.
- 24 Golden OREO Cookies, divided
- 2 Tbsp. butter or margarine, melted
- 25 KRAFT Caramels (1/2 of 14-oz. bag)
- 1 Tbsp. water
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 egg
PREHEAT oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch square baking pan. Bake 10 min. or until golden brown. Cool 10 min.
PLACE caramels and water in microwaveable bowl. Microwave on HIGH 1 min. or until caramels are completely melted, stirring every 30 sec. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of the caramel mixture over batter; swirl gently with knife for marble effect.
BAKE 20 to 25 min. or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 bars. Store in tightly covered container in refrigerator.
Click here for the Nutritional Information
Source: Philadelphia Cream Cheese Facebook Fan Page