Description
These decadent Caramel Pecan Cheesecake Bars combine a buttery shortbread crust, creamy cheesecake filling, crunchy pecans, and a rich caramel drizzle for the ultimate dessert experience.
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the topping:
- 1 cup chopped pecans
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup melted butter
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- Make the crust: In a food processor, pulse flour and sugar until combined. Add cold butter and pulse until mixture resembles coarse crumbs.
- Press crust mixture firmly into the prepared pan. Bake for 15 minutes until lightly golden. Let cool slightly.
- Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing until just combined.
- Pour cheesecake batter over the crust. Sprinkle chopped pecans evenly over the top.
- Bake for 30-35 minutes until edges are set but center still jiggles slightly. Cool completely in pan.
- Drizzle caramel sauce over cooled bars. Refrigerate for at least 4 hours or overnight before slicing.
Notes
For cleaner slices, dip your knife in hot water and wipe clean between cuts. Bars can be stored in refrigerator for up to 5 days. For extra caramel flavor, warm the caramel sauce slightly before drizzling.