Caramel Cheesecake Butter Bars
- 1 cup butter
- ½ cup sugar
- ¾ cup powdered sugar
- 1 Tbs vanilla
- 2 cups sifted all-purpose flour
- 2 8 oz packages cream cheese softened
- ½ cup sour cream
- ½ cup sugar
- 2 eggs
- 2 tsp vanilla
- 5 oz caramel candies, unwrapped (approx. 18)
- 2 Tbs cream, half & half or milk
- ¼ tsp vanilla
Preheat oven to 350°F. Lightly spray bottom and sides of 13 x 9-inch pan with cooking spray or line with parchment paper.
In a large mixing bowl, combine the butter and sugars. Mix on medium speed until creamy. Add 1 Tbs. Vanilla and combine. Add the sifted flour 1 cup at a time, beat on low until soft dough forms.
Press dough in bottom and ½ inch up sides of pan.
In medium mixing bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add 2 eggs and 2 teaspoons vanilla; beat until smooth. Spread over crust in pan.
Bake 40-45 minutes, center with still be slightly jiggly. Cool on rack at room temperature for at least 30 minutes. Then refrigerate at least 3 hours to overnight. Store covered in refrigerator.
Serving: 1piece | Calories: 315kcal | Carbohydrates: 40g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 148mg | Potassium: 65mg | Fiber: 1g | Sugar: 26g | Vitamin A: 493IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg