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Praline Crumb Caramel Cheesecake Bars

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“Betty Crocker Cookoff Recipe Winner, 2010. TONS of 5 star reviews on the Betty Crocker site.... Toffee and Caramel and Cheesecake are three of my fave things, so HAD to save the recipe here! Let me know what you think...”
1hr 15mins
36 bars

Ingredients Nutrition

  • Cookie Base and Topping
  • sugar cookie mix (Betty Crocker brand preferred)
  • 12 cup butter or 12 cup margarine, cold
  • 12 cup pecans, chopped
  • 12 cup toffee pieces (Heath brand preferred)
  • Filling
  • 2 (8 ounce) packages cream cheese, softened
  • 12 cup sugar
  • 2 tablespoons all-purpose flour
  • 12 cup caramel topping
  • 1 teaspoon vanilla
  • 1 egg


  1. Heat oven to 350°F
  2. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
  3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
  4. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
  5. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.

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