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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened at room temperature - ½ cup granulated sugar - 2 large eggs - 1 teaspoon pure vanilla extract - 1 cup sour cream - ½ cup caramel sauce (reserve some for drizzling) - 1 cup pecans, roughly chopped - Pinch of salt Gathering the right ingredients makes a big difference. I love using fresh, high-quality items. The graham cracker crumbs create a tasty crust. Make sure the butter is unsalted and melted. This gives the crust a rich flavor. Cream cheese must be soft for easy mixing. It helps create a smooth filling. Granulated sugar adds sweetness to balance the flavors. Eggs are key for a perfect texture, making it creamy. The vanilla extract adds warmth and depth. Sour cream makes the filling rich and tangy. Caramel sauce not only sweetens but also gives a lovely swirl. Don't forget the pecans! They add crunch and nuttiness. A pinch of salt enhances all the flavors. - Additional caramel sauce - Chopped pecans - Whipped cream Toppings can take your bars to the next level. A drizzle of caramel sauce adds sweetness and shine. Chopped pecans give a nice crunch on top. Whipped cream adds a light touch that contrasts the bars' richness. Feel free to mix and match these options for a fun twist! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). 2. Prepare a 9x9-inch baking pan. Line it with parchment paper. Leave extra paper on the sides to lift out later. 3. In a medium bowl, mix 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter. Stir until it looks like wet sand. 4. Firmly press this mixture into the bottom of your pan. This will be your crust. 5. Bake the crust for 10 minutes. Then, take it out and let it cool. 1. In a large bowl, beat 1 cup of softened cream cheese with ½ cup of granulated sugar. Use an electric mixer on medium speed. Mix until smooth and creamy. 2. Add in 2 large eggs one at a time. Mix well after each one. 3. Next, blend in 1 teaspoon of pure vanilla extract and 1 cup of sour cream. Mix until smooth. 4. Gently fold in ½ cup of caramel sauce and 1 cup of chopped pecans. Add a pinch of salt to bring out the flavors. 1. Pour the cheesecake filling over your cooled crust. Use a spatula to smooth it out. 2. Bake the cheesecake for about 30-35 minutes. The edges should be set, while the center should still jiggle a bit. 3. Once baked, let it cool at room temperature. Then, chill it in the fridge for at least 3 hours, or better yet, overnight. 4. After chilling, lift the cheesecake out using the parchment paper. Drizzle more caramel sauce on top and slice into bars for serving. Using room temperature ingredients is key. When cream cheese is warm, it blends more easily. This method helps you avoid lumps. It also ensures a smooth and creamy texture. To bake a creamy cheesecake, follow these steps. First, preheat your oven to 350°F. Bake until the edges are set but the center jiggles slightly. This indicates the cheesecake will be creamy, not dry. For a lovely presentation, arrange the bars on a nice platter. You can sprinkle chopped pecans on top. Drizzle some caramel sauce for extra flair. This not only looks good but also adds more flavor. Pair these bars with coffee or tea for a great match. A scoop of vanilla ice cream can also round out the dessert experience. These options enhance flavors and make your treat even more enjoyable. If you see cracks in your cheesecake, don't fret! A simple fix is to cover the cracks with caramel sauce. This adds sweetness while hiding imperfections. If you want to adjust sweetness, taste the batter before baking. Add a little more sugar if needed. You can also add a pinch of salt to balance flavors. This small step can make a big difference in taste. Pro Tips Use Room Temperature Ingredients: Allow your cream cheese and eggs to come to room temperature before mixing. This helps create a smoother, creamier filling without lumps. Don’t Overbake: Keep an eye on the cheesecake while baking. The center should be slightly jiggly when you take it out; it will continue to set as it cools. Chill Overnight: For the best texture and flavor, let your cheesecake bars chill in the refrigerator overnight. This allows the flavors to meld beautifully. Drizzle with Warm Caramel: Warm up your reserved caramel sauce slightly before drizzling it on top. This ensures a beautiful, flowing effect that enhances presentation. {{image_4}} You can change the crust to fit your taste. Instead of graham crackers, try using crushed nuts or cookies. Almonds or walnuts work well and add a nice crunch. If you prefer no nuts, just use plain graham cracker crumbs without any added nuts. Want to mix things up? Add chocolate or coffee to the cream cheese filling. They bring a rich taste that pairs well with caramel. For a warm twist, sprinkle in some cinnamon or nutmeg. Just a little can enhance the flavor and make your bars unique. If you need gluten-free options, use gluten-free graham crackers or nuts for the crust. There are many brands available that taste great. For a dairy-free treat, you can swap cream cheese for a dairy-free cream cheese. Look for brands that are nut-based or coconut-based. These swaps keep your bars tasty while meeting dietary needs. To keep your caramel pecan cheesecake bars fresh, store them in the fridge. Place them in an airtight container. They will stay good for up to five days. If you want to save them longer, you can freeze them. - Cut the bars into pieces before freezing. - Wrap each bar tightly in plastic wrap. - Place the wrapped bars in a freezer-safe container. - They can last for up to three months in the freezer. When you are ready to enjoy them, just take them out and let them thaw in the fridge overnight. If you want to warm up leftover bars, do it gently. The best way is to use the oven. Preheat it to 300°F (150°C). Place the bars on a baking sheet. Heat them for about 10 minutes. You can also enjoy these bars chilled or at room temperature. Chilling enhances the flavors, while room temperature makes them creamy. I suggest trying both ways to see what you prefer! Caramel Pecan Cheesecake Bars last about five days in the fridge. Keep them in an airtight container to maintain freshness. If you want them to last longer, freeze them. In the freezer, they can stay good for up to three months. Just wrap them well in plastic wrap and foil. When you're ready to eat, let them thaw in the fridge overnight. Yes, you can make these bars ahead of time. You can prepare the cheesecake filling and crust the day before. Bake and chill them overnight. This helps the flavors blend well. Just make sure to cover them tightly in the fridge. It makes for an easy dessert when you have guests. If you want a dairy-free option, try using cashew cream or tofu. Both options can give a creamy texture. You can also use vegan cream cheese. This keeps the cheesecake smooth and rich without dairy. Just ensure any replacement has a similar consistency to cream cheese. Chilling the cheesecake is very important. Chilling helps the bars set properly. It also enhances the flavor, making it taste better. If you skip this step, the texture won't be as creamy. Chill them for at least three hours, or overnight for the best results. This blog post covered everything you need to make Caramel Pecan Cheesecake Bars. You learned about the key ingredients, step-by-step baking methods, and tips for a perfect texture. We also explored delicious variations and how to store your cheesecake bars. With these insights, you can create a delightful treat that pleases everyone. Enjoy baking and sharing your cheesecake bars with family and friends!

Decadent Caramel Pecan Cheesecake Bars

Rich and creamy cheesecake bars with a buttery graham cracker crust, topped with caramel and pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 cups cream cheese, softened at room temperature
  • 0.5 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cups sour cream
  • 0.5 cups caramel sauce (reserve some for drizzling)
  • 1 cups pecans, roughly chopped
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by lining it with parchment paper, allowing some excess paper to hang over the edges for easy removal later.
  • In a medium mixing bowl, combine the graham cracker crumbs with the melted butter. Stir until the mixture resembles wet sand. Firmly press this crumb mixture into the bottom of your prepared pan to create a consolidated crust. Bake in the oven for 10 minutes, then remove and set aside to cool.
  • In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric mixer on medium speed until the mixture is smooth and creamy, free of lumps.
  • Carefully add the eggs one at a time, ensuring to mix thoroughly after each addition, until fully incorporated. Then, blend in the vanilla extract and the sour cream until the mixture is homogeneous.
  • Gently fold in the caramel sauce and chopped pecans into the cheesecake batter using a spatula. Season with a pinch of salt to enhance the overall flavors.
  • Pour the cheesecake filling over the cooled pre-baked crust in the pan, smoothing the top with a spatula to ensure even distribution.
  • Bake the assembled cheesecake in the preheated oven for approximately 30-35 minutes, or until the edges are set while the center retains a slight jiggle, indicating creaminess.
  • Once baked, allow the cheesecake to cool at room temperature. Then, chill it in the refrigerator for a minimum of 3 hours or ideally overnight to set completely.
  • After chilling, carefully lift the cheesecake out of the pan using the parchment paper overhang. Drizzle the reserved caramel sauce generously over the top and slice into bars for serving.

Notes

Arrange the bars on a beautiful serving platter. Garnish with a light sprinkle of chopped pecans and additional drizzles of caramel sauce for an enticing visual appeal.
Keyword bars, caramel, cheesecake, pecan