Caramel Walnut, Pecan and Cashew Cheesecake Bars
“I use to love to sit and watch grandmother prepare to cook these bars, sitting by the oven, waiting, was often a highlight of the day.”
“It’s almost impossible to improve on cheesecake, but I think this crunchy delicious combo does it.”
Recipe and story by Warren Hayashi
“This one is for you, Randy and your girls Nancy, I hope you enjoy it.”
Warren Hayashi
Preparation time: 15 -20 minutes
Total time: 5 hours (including refrigerating time)
1 cup (250 ml) pecan pieces, divided, chopped
1 cup (250 ml) walnut pieces, divided, chopped
1 cup (250 ml) cashew pieces, divided, chopped
1 ½ cups (375 ml) crushed wafers (about 50 wafers)
¼ cup butter, melted
4 packages (250 grams each) Brick Cream Cheese, softened
1 cup (250 ml) sugar
1 cup (250 ml) sour cream
3 tablespoons (45 ml) flour
1 tablespoon (15 ml) vanilla
4 eggs
24 caramels (Kraft or other brand)
1 tablespoon (15 ml) WATER
3 squares semi-sweet chocolate, melted*
Preheat your oven to 325 degrees Fahrenheit (170 degrees Celsius). Line a 13 by 9 inch baking pan with foil, with ends of the foil extending over sides of pan.
Remove ½ cup of the pecans, walnuts and cashews and set them aside, till later. Now, finely chop the other half cup of pecans, walnuts and cashews.
Mix the three kinds of nuts with wafer crumbs and melted butter and then line the bottom and sides of the prepared pan and refrigerate until you want to use it.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until it is smooth and well blended. Add sour cream, flour, and vanilla and then mix well. Add eggs, one at a time, mixing on low speed after each egg, just until it is blended and then pour over the refrigerated crust.
Bake 45-50 minutes or until centre is almost set and then cool completely. Place caramels in microwavable bowl, add water, and then microwave on high for 1 minute, or until caramel is completely melted when stirred.
Pour this caramel mixture over the cheesecake, top with the remaining three kinds of nuts and then pour the melted chocolate over the top of the cheesecake.
Refrigerate for at least 4 hours.
Remember to use foil handles to remove cheesecake from pan before cutting into pieces to serve to your hungry crowd.
Store leftovers covered in refrigerator.
Will make 32 servings of 1 piece each.
*To easily melt the chocolate unwrap one square of chocolate and place it in a microwavable bowl and then microwave on medium heat for 1 minute, stir it after 30 seconds to check it. Just add 10 seconds of microwave time for each additional bar you melt in the microwave.
