Ingredients:
50 vanilla wafers, crushed ( 1 1/2 cups)
1 cup pecans, chopped
1/4 cup butter, melted ( 1/2 stick)
4 (8 ounce) packages cream cheese, softened
1 cup sugar
1 cup sour cream
3 tablespoons flour
1 tablespoon vanilla
4 eggs
1/4 cup caramel topping
Directions:
Preheat oven to 325 degrees. Lightly grease the bottom of a 9″x13″ pan.
Mix wafer crumbs, 1/2 C of the pecans, and the butter. Press firmly into the bottom of the prepared pan. Refrigerate.
Beat the cream cheese and sugar in large bowl with mixer until smooth.
Add the sour cream, flour, and vanilla.
Add the eggs, 1 at a time, mixing on low speed after each addition until well-blended.
Pour over crust.
Bake 45 minutes or until center is almost set. Refrigerate 4 hours or overnight.
Drizzle with topping and remaining 1/2 C of the pecans.
Cut into 32 bars. Store leftovers in the refrigerator.
Servings: 32
Time preparation: 10 min.
Time total: 55 min.