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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened - ½ cup granulated sugar - 2 eggs - 1 teaspoon vanilla extract - 1 cup sour cream - ½ cup caramel sauce (plus extra for drizzling) - 1 cup pecans, roughly chopped - Pinch of salt - Use gluten-free graham crackers for a gluten-free option. - For a dairy-free choice, try using cashew cream instead of cream cheese. - You can also swap out the eggs with flaxseed meal for a vegan version. When you gather these ingredients, think about how they work together. The graham cracker crumbs make a sweet, crunchy crust. The cream cheese adds smoothness, while the caramel gives a rich flavor. Adding pecans adds a nutty crunch. You can adjust these ingredients to suit your taste or dietary needs. {{ingredient_image_1}} 1. Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper. Leave some paper hanging over the edges. This helps lift the bars out later. 2. Mix the graham cracker crumbs with the melted butter. Stir until it looks like wet sand. 3. Press the crumb mixture into the bottom of the pan. Make it firm and even. Bake for 10 minutes, then set aside. 1. Beat the cream cheese with granulated sugar in a large bowl. Mix until it is smooth and creamy. 2. Add the eggs one at a time. Mix well after each egg. Then, stir in the vanilla extract and sour cream. 3. Fold in the caramel sauce and chopped pecans. Add a pinch of salt to bring out all the flavors. 1. Pour the filling over the pre-baked crust. Spread it out evenly. 2. Bake in the oven for 30-35 minutes. The edges should be set, but the center can jiggle a little. 3. Cool the cheesecake completely at room temperature. Then, chill it in the refrigerator for at least 3 hours or overnight. 4. Lift the cheesecake out of the pan using the parchment paper. Drizzle extra caramel sauce on top and slice into bars. To get the best texture for your cheesecake bars, start with room temperature cream cheese. Cold cream cheese does not blend well. It can lead to lumps in your filling. Let it sit out for about 30 minutes before you start. To avoid cracks in your cheesecake, don’t overmix the batter. Mix just until smooth. Also, bake at a lower temperature. If the edges set but the center jiggles a bit, it’s done. Let it cool slowly. Rapid cooling can cause cracks. Garnishing makes your cheesecake bars shine. Drizzle extra caramel sauce over the top for a sweet touch. Add a sprinkle of chopped pecans for a crunchy finish. For special occasions, serve these bars on a fancy platter. You can also pair them with fresh fruit, like berries, to add color and flavor. If your crust is soggy, you might not have baked it long enough. Make sure to bake it for 10 minutes before adding the filling. You can also try using less butter in the crust. If your cheesecake doesn’t set, check your oven temperature. It might be too low. You can also let it chill longer in the fridge. Overnight is best for firmer bars. Pro Tips Chill for Best Texture: Make sure to chill the cheesecake bars for at least 3 hours or overnight. This allows the flavors to meld and the texture to firm up, making them easier to slice. Use Room Temperature Ingredients: For a smooth batter, ensure that your cream cheese and eggs are at room temperature before mixing. This prevents lumps and creates a creamy consistency. Customize the Toppings: Feel free to add other toppings like whipped cream or chocolate drizzle for extra flavor. You can also substitute pecans with walnuts or almonds for a different crunch. Check for Doneness: The cheesecake is done when the edges are set and the center is slightly jiggly. Overbaking can lead to cracks, so keep an eye on it! {{image_2}} You can change the taste of your caramel pecan cheesecake bars easily. - Adding chocolate or espresso: Mix in chocolate chips or a spoon of espresso. This gives a rich, deep flavor. - Incorporating different nuts: Try walnuts or almonds instead of pecans. Each nut brings a new twist and texture. These bars can fit many diets. - Low-carb or keto options: Use almond flour for the crust instead of graham crackers. This keeps the carbs low. - Dairy-free or vegan cheesecake bars: Substitute cream cheese with a vegan cream cheese. You can use coconut cream for a creamy texture. You can also make these bars fit the seasons. - Fall-inspired pumpkin cheesecake bars: Add pumpkin puree and spices like cinnamon. This gives a warm, cozy feel for fall. - Summer berry cheesecake bars: Top the bars with fresh berries like strawberries or blueberries. This adds a refreshing taste for summer fun. To keep your caramel pecan cheesecake bars fresh, store them in the refrigerator. Place them in an airtight container or wrap them tightly in plastic wrap. This helps to maintain their creamy texture and flavor. If you want to store them for a longer time, you can freeze them. Cut the cheesecake into bars and wrap each piece in plastic wrap. Then, place them in a freezer-safe bag or container. This protects them from freezer burn. When stored correctly, these cheesecake bars last about 5-7 days in the fridge. They can stay fresh in the freezer for about 2-3 months. To check for spoilage, look for signs like a change in smell or color. If they feel slimy or dry, it’s best to throw them away. Always trust your senses; if something seems off, don’t eat it! You can check the cheesecake bars by looking for a few signs. The edges should be set, while the center will still jiggle slightly. This means it is creamy inside. If you insert a toothpick, it should come out mostly clean, with just a little filling sticking to it. This shows that the bars are ready to cool. If the center is too firm or cracks appear, it might be overbaked. Yes, you can make these cheesecake bars ahead of time. They store well in the fridge for up to five days. To prepare them in advance, follow the recipe and chill them completely. Cover the bars tightly with plastic wrap after cooling. This keeps them fresh and tasty. For longer storage, you can freeze them for up to three months. Just wrap them well and label them. To cut cheesecake bars neatly, use a sharp knife. Warm the knife in hot water, then dry it before making cuts. This helps prevent sticking. Start by cutting the edges first, then slice into even squares. Wipe the knife clean after each cut. This method keeps your bars looking great and avoids messy edges. This blog post shares a simple way to make delicious cheesecake bars. We started with the right ingredients and step-by-step instructions. Tips helped you get perfect texture and suggested ways to serve them nicely. Variations add exciting flavors, while storage tips keep your bars fresh. Now you can create and enjoy these treats anytime! With a bit of practice, you’ll impress yourself and others. Happy baking!

Caramel Pecan Cheesecake Bars

Delicious cheesecake bars with a caramel and pecan topping, perfect for dessert.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 1 cups cream cheese, softened
  • 0.5 cups granulated sugar
  • 2 units eggs
  • 1 teaspoon vanilla extract
  • 1 cups sour cream
  • 0.5 cups caramel sauce (plus extra for drizzling)
  • 1 cups pecans, roughly chopped
  • 1 pinch salt

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy lifting later.
  • In a mixing bowl, combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan to form a crust. Bake for 10 minutes and set aside.
  • In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
  • Add in the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract and sour cream until fully combined.
  • Gently fold in the caramel sauce and chopped pecans into the cheesecake batter. Add a pinch of salt to enhance the flavors.
  • Pour the cheesecake mixture over the pre-baked crust, spreading it evenly.
  • Bake in the preheated oven for about 30-35 minutes, or until the edges are set and the center slightly jiggles.
  • Allow the cheesecake to cool completely at room temperature, then chill in the refrigerator for at least 3 hours or preferably overnight.
  • Once chilled, lift the cheesecake out of the pan using the parchment overhang. Drizzle additional caramel sauce over the top and slice into bars.

Notes

Arrange the bars on a serving platter, garnished with a sprinkle of chopped pecans and a drizzle of caramel sauce to make them visually appealing.
Keyword bars, caramel, cheesecake, dessert, pecan