Caramel Pecan Cheesecake Bars

$To make these tasty caramel pecan cheesecake bars, you will need: - 1 and 1/2 cups graham cracker crumbs - 1/3 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon salt - 1 cup pecans, chopped - 1/2 cup caramel sauce (store-bought or homemade) - Extra pecan halves for garnish (optional) You will need a few tools to make these bars: - A 9x9-inch baking pan - Mixing bowls - An electric mixer - A spatula - A knife for swirling - Measuring cups and spoons If you run out of something, here are some swaps: - Use digestive biscuits instead of graham crackers for the crust. - Coconut oil can replace unsalted butter if needed. - For a lighter option, use reduced-fat cream cheese. - Maple syrup or honey can replace the caramel sauce for a different taste. - If you don’t have pecans, walnuts or almonds work well too. {{ingredient_image_1}} Start by preheating your oven to 325°F (160°C). In a mixing bowl, add 1 and 1/2 cups of graham cracker crumbs, 1/3 cup of granulated sugar, and 1/2 cup of melted unsalted butter. Mix it well until you see a sandy texture. This will form your crust. Next, take a greased 9x9-inch baking pan. Press the crumb mixture evenly into the bottom. Make sure it is compact and covers the entire base. In a large bowl, beat 2 cups of softened cream cheese with 1 cup of powdered sugar. Use an electric mixer on medium speed until the mixture is smooth and creamy. Add 2 large eggs, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt. Mix everything until it's well combined. This is your cheesecake filling. Gently fold 1 cup of chopped pecans into the cream cheese mixture. Pour this cheesecake filling over your prepared crust. Use a spatula to smooth the top. Drizzle 1/2 cup of caramel sauce over the filling. Take a knife and swirl it through the mixture for a marbled look. Bake in the preheated oven for 30-35 minutes. The edges should be set, and the center will be slightly jiggly. Once baked, let it cool at room temperature before refrigerating for at least 4 hours or overnight. To get the perfect texture for your caramel pecan cheesecake bars, start with softened cream cheese. This helps mix smoothly with the sugar. Beat the cream cheese well until there are no lumps. Use an electric mixer for the best results. Avoid over-mixing once you add the eggs to keep the filling light. Bake until the edges are set but the center still jiggles slightly. This ensures a creamy, not dry, texture. These bars are great served cold right from the fridge. For extra flair, drizzle some warm caramel sauce on top before serving. You can also add whole pecan halves for a nice touch. Pair them with a scoop of vanilla ice cream for a yummy dessert. Serve them at parties or as a sweet treat after dinner. Everyone will love them! One common mistake is not letting the cream cheese soften enough. Cold cream cheese does not mix well and can cause lumps. Also, don’t skip chilling the bars. They need time in the fridge to set properly. Avoid over-baking; check them at 30 minutes. They should be slightly jiggly in the center. Lastly, be careful when swirling the caramel. Too much mixing can ruin the pretty marbled look. Pro Tips Chill for Best Texture: Make sure to chill the cheesecake bars for at least 4 hours, or overnight if possible, to ensure they set properly and achieve the best texture. Use Room Temperature Ingredients: Allow the cream cheese and eggs to come to room temperature before mixing. This will help create a smoother, creamier filling without lumps. Swirl the Caramel Wisely: When drizzling caramel over the filling, use a knife to swirl it gently. Avoid overmixing to keep the beautiful marbled effect. Garnish for Presentation: For a more appealing presentation, add extra pecan halves on top before serving. They not only enhance the look but also add a delightful crunch. {{image_2}} You can make your caramel pecan cheesecake bars even better with extra toppings. Try adding chocolate chips for a sweet twist. You can also sprinkle some sea salt on top for a savory touch. If you love fruit, add fresh berries or sliced bananas. These toppings will add color and flavor to your bars. Don't be afraid to mix and match them! Want to change the flavor? You can easily do that! For a rich chocolate taste, mix in cocoa powder or melted chocolate into the cream cheese. If you prefer a citrusy vibe, add lemon zest or a splash of lemon juice. This brightens the flavor and gives a fresh taste. You can even try adding pumpkin spice for a fall-inspired treat! While the graham cracker crust is classic, there are other options. You can use crushed Oreo cookies for a chocolatey base. If you want a gluten-free option, try almond flour or gluten-free cookies. For a nutty flavor, use crushed pecans or walnuts mixed with butter. These crusts can change the taste and texture of your cheesecake bars. You can store leftover caramel pecan cheesecake bars in the fridge. Place them in an airtight container. This keeps them fresh for up to five days. Make sure to separate layers with parchment paper to avoid sticking. If you want to freeze the bars, wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight before serving. Reheating cheesecake bars is easy. Simply let them sit at room temperature for about 20 minutes. If you prefer them warm, use the microwave. Heat each piece for about 10-15 seconds. Keep an eye on them to avoid overheating. Enjoy your delicious treats! Caramel pecan cheesecake bars can last up to one week in the fridge. Store them in an airtight container. This keeps them fresh and tasty. If you freeze them, they can last for three months. Just wrap them tightly in plastic wrap and foil. Yes, you can make these bars ahead of time. Prepare them the day before you plan to serve them. Once baked and cooled, chill them in the fridge for at least four hours. This helps them firm up. It's a great way to save time on busy days or special occasions. The main difference is the shape and serving style. Cheesecake bars are cut into squares. They are easier to serve and eat. Traditional cheesecake is round and often served in slices. Both have similar flavors and textures, but bars are more portable. We covered the key steps to make delicious cheesecake bars. You learned about ingredients, necessary tools, and helpful tips. Remember to try different flavors and toppings for a fun twist. Avoid common mistakes to ensure great results. Store leftovers properly to keep them fresh. These cheesecake bars are fun and simple to make, so dive in and enjoy! Cooking can be a joyful experience; make it yours.$

Caramel Pecan Cheesecake Bars

Delicious cheesecake bars with a caramel and pecan topping, perfect for dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 35

Total Time 4 55

Course Dessert

Cuisine American

Servings 16

Calories 250 kcal

Ingredients

1.5 cups graham cracker crumbs
1.3 cup granulated sugar
0.5 cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
2 large eggs
1 teaspoon vanilla extract
0.5 teaspoon salt
1 cup pecans, chopped
0.5 cup caramel sauce
to taste extra pecan halves for garnish

Instructions

Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, 1/3 cup of granulated sugar, and melted butter until well mixed. Press the mixture evenly into the bottom of a greased 9x9-inch baking pan to form a crust.
In a separate large bowl, beat together the softened cream cheese and powdered sugar until smooth using an electric mixer. Add in the eggs, vanilla extract, and salt, mixing until incorporated.
Gently fold the chopped pecans into the cream cheese mixture until evenly distributed.
Pour the cheesecake mixture over the prepared crust, smoothing the top with a spatula. Drizzle the caramel sauce over the cheesecake layer, and use a knife to swirl it gently into the filling for a marbled effect.
Bake in the preheated oven for 30-35 minutes or until the edges are set and the center is slightly jiggly. Remove from the oven and let cool at room temperature.
Once cooled, refrigerate the cheesecake bars for at least 4 hours or overnight to set completely.
To serve, cut the chilled cheesecake into squares. Drizzle with additional caramel sauce and garnish with pecan halves if desired.

Notes

Chill overnight for best results.

Keyword bars, caramel, cheesecake, pecan