For the Cheesecake Squares:
(Crust)
2 Sleeves Graham Crackers
1/2 c. Butter, Melted
1 tsp. Vanilla Extract
(Filling)
3 packages Cream Cheese, Softened
1 1/2 c. Sugar
1 1/2 tsp. Vanilla Extract
4 whole Eggs
1/2 c. Sour Cream
-To Make:
Preheat the oven to 350 degrees. Place a 9 x 13 inch pan (or other ovenproof pan) of hot water into the bottom rack.
For the crust, line a separate 9 x 13 inch baking pan with foil. Spray with cooking spray. Add the graham crackers and pecans to the bowl of a food processor. Pulse them until they’re fine crumbs. Drizzle in melted butter, pulsing until it’s all incorporated. Pulse in the vanilla. Pour the crumbs into the prepared pan and press the crumbs firmly into an even layer. Set aside.
Beat cream cheese, sugar, and vanilla together until smooth. Add eggs one at a time, beating after each addition. Add sour cream and beat until incorporated.
Pour the filling into the crust and smooth the surface. Bake for 45 minutes, then turn off the oven and leave the door closed for an additional 10 minutes. Finally, open the door halfway and leave it in the oven for an additional 10 minutes. Remove the cheesecake and let it cool completely. Refrigerate for 4 hours or overnight.
-For the Caramel Sauce:
1 c. Brown Sugar
1/2 stick Butter (4 Tablespoons)
1/2 c. Half-and-half Or Cream (cream Will Make It Thicker)
1 tbsp. Vanilla
Pinch Of Salt
-To Make:
Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. If sauce is thin, just continue cooking for a few more minutes.
