Caramel Pecan Cheesecake Bars are a decadent treat that combines creamy cheesecake, a buttery crust, and a sweet caramel-pecan topping. They’re perfect for special occasions or just to indulge in something delicious! Here’s how you can make them:
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers, crushed)
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream (optional, for extra creaminess)
For the Caramel Pecan Topping:
- 1/2 cup unsalted butter
- 1/2 cup packed brown sugar
- 2 tbsp heavy cream
- 1/4 tsp vanilla extract
- 1 1/2 cups chopped pecans (toasted, if preferred)
- A pinch of salt (optional)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- Grease or line an 8×8-inch (or 9×9-inch) baking dish with parchment paper for easy removal.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
- Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for about 10-12 minutes or until the crust is set and lightly golden. Remove from the oven and set aside.
2. Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Add the granulated sugar and beat until fully incorporated.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract and sour cream (if using) until smooth.
- Pour the cheesecake mixture over the baked crust, spreading it out evenly.
3. Bake the Cheesecake Bars:
- Bake the cheesecake at 325°F (165°C) for 25-30 minutes, or until the edges are set and the center is slightly jiggly. It should not be fully firm yet, as it will set more as it cools.
- Remove from the oven and allow it to cool completely at room temperature. Once cooled, transfer it to the fridge to chill for at least 2-3 hours, or overnight for best results.
4. Prepare the Caramel Pecan Topping:
- In a medium saucepan, melt the butter over medium heat. Add the brown sugar and heavy cream, stirring until the mixture is smooth and bubbly.
- Allow the mixture to cook for about 2-3 minutes, stirring occasionally. The caramel should slightly thicken.
- Remove from heat and stir in the vanilla extract and a pinch of salt (if using). Then, fold in the chopped pecans, mixing them until they are evenly coated in the caramel sauce.
5. Assemble the Bars:
- Once the cheesecake has fully chilled, spread the caramel pecan topping evenly over the cheesecake layer.
- Place the bars back in the fridge for another 30 minutes to an hour to set the topping.
6. Serve:
- Cut into squares or bars and serve chilled.
- Enjoy these rich, creamy, and indulgent caramel pecan cheesecake bars!
Tips:
- Make-ahead: These bars can be made a day or two ahead of time and stored in the refrigerator.
- Toasting the pecans: Toasting the pecans in a dry pan for 3-5 minutes until fragrant enhances their flavor and adds crunch.
- Extra caramel: If you love caramel, drizzle some extra caramel sauce over the bars before serving!
These Caramel Pecan Cheesecake Bars are a show-stopper dessert that combines the best of cheesecake and caramel with crunchy pecans for added texture. Perfect for any occasion!