Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups crushed vanilla wafers
- ¼ cup chopped pecans
- 3 tablespoons butter softened
- 32 ounces cream cheese softened
- 1 cup granulated sugar
- 8 ounces sour cream
- 3 tablespoons unbleached flour
- 1 tablespoon pure vanilla extract
- 4 eggs
- ¼ cup caramel topping
- ¼ cup chopped pecans
Directions
Preheat oven to 325°F.
Prepare a rectangular cake pan with cooking spray then set aside.
Combine wafers, ¼ cup pecans and butter then mix until crumbly then press mixture onto bottom of prepared pans then set aside.
In another mixing bowl combine cream cheese, sugar, sour cream, flour, vanilla extract and eggs then mix until smooth then pour over crust in pan.
Bake for 45 minutes then cool and refrigerate for hours.
Drizzle top with caramel topping and sprinkle with remaining pecans.
Category:Cathy's Recipes
Category:Bar Cookies
Category:Pecan Recipes
Category:Cream cheese Recipes
Category:Sour cream Recipes
Category:Egg Recipes