Caramel Pecan Cheesecake Bars
Indulge in the irresistible decadence of Caramel Pecan Cheesecake Bars—a dessert that masterfully combines the creamy richness of cheesecake with the gooey sweetness of caramel and the crunchy nuttiness of pecans. Featuring a buttery, lightly golden crust as the base, this recipe layers on a luxurious cream cheese filling that bakes to perfection before being topped with a luscious caramel drizzle and generous sprinkling of chopped pecans. A hint of optional sea salt elevates the flavors with a delightful salted caramel twist. Perfect for parties, potlucks, or simply treating yourself, these bars are easy to slice and serve, making them as convenient as they are delicious. Ready in under an hour of active time and ideal for make-ahead prep, this crowd-pleaser will quickly become a favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsalted butter
- 0.25 cups granulated sugar
- 16 ounces cream cheese (softened)
- 0.75 cups powdered sugar
- 1 teaspoons vanilla extract
- 2 eggs
- 0.75 cups caramel sauce
- 1 cup pecan halves (chopped)
- 0.25 teaspoons sea salt (optional)
Instructions
Preheat your oven to 325°F (163°C) and line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Combine the all-purpose flour, 1/2 cup of unsalted butter (cubed), and 1/4 cup of granulated sugar in a mixing bowl. Mix using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared pan. Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Let it cool slightly while you prepare the filling.
In a large mixing bowl, beat 16 ounces of softened cream cheese until smooth and creamy. Add 3/4 cup of powdered sugar and 1 teaspoon of vanilla extract, and beat until fluffy.
Add 2 eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure an even consistency.
Pour the cream cheese mixture over the pre-baked crust, spreading it into an even layer.
Return the pan to the oven and bake for 25-30 minutes, or until the cheesecake layer is set and slightly jiggly in the center.
Remove the pan from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set completely.
Once the bars are chilled, pour 3/4 cup of caramel sauce evenly over the cheesecake layer. Sprinkle 1 cup of chopped pecans over the caramel, pressing them gently into the sauce.
If desired, sprinkle 1/4 teaspoon of sea salt over the top for a salted caramel finish.
Carefully lift the bars out of the pan using the parchment paper overhang. Slice into 16 squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 327.5 g | 420% | |
| Saturated Fat | 150.6 g | 753% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 1082 mg | 361% | |
| Sodium | 3063 mg | 133% | |
| Total Carbohydrate | 436.8 g | 159% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 275.9 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 736 mg | 57% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1415 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
