Recipes

Stir together graham cracker crumbs & butter; press into the bottom of a lightly greased 13" x 9" baking pan.

Bake at 350°F for 8 minutes. Remove from oven, & cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth.

Combine sugar & flour; gradually add to cream cheese, beating just until blended.

Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Pour mixture over prepared crust, spreading evenly to edges of pan.

Bake at 350°F for 40 minutes or until set. Remove from oven, & cool on a wire rack.

Pour warm Quick Caramel-Pecan Frosting over cheesecake, spreading evenly to edges of pan. Cover & chill 8 hours. Cut into bars.

Yield: Makes 2 dozen

*To make cutting of these bars extra easy, line the baking pan with lightly greased heavy-duty aluminum foil, allowing several inches to extend over sides. After baking & chilling, freeze for several hours. Lift from pan using foil; press foil sides down, & cut while partially frozen into desired sizes & shapes.