Go Back
- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons brown sugar - 2 packages (8 oz each) cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 cup pecans, chopped - 1 cup caramel sauce - 1 teaspoon sea salt (for garnish) Graham cracker crumbs form a sweet crust that holds the bars together. Use fresh, unsalted butter for the best flavor. Cream cheese is the star of the filling, making it rich and creamy. Choose high-quality vanilla extract for a deeper taste. Pecans add crunch and flavor, so chop them well. Caramel sauce can be homemade or store-bought, depending on your time. Sea salt adds a nice contrast to the sweet topping. If you lack graham cracker crumbs, use crushed cookies or oats. Coconut oil can replace butter for a dairy-free option. For a lighter option, try using Neufchâtel cheese instead of cream cheese. Maple syrup could replace granulated sugar, but it might change the texture. If you want a nut-free version, leave out the pecans or replace them with pumpkin seeds. For a different flavor, you can use almond or hazelnut extract in place of vanilla. First, preheat your oven to 350°F (175°C). While the oven warms, grab a 9x9 inch baking dish. Lightly grease it with cooking spray or butter. This step helps the bars come out easily later. In a medium bowl, mix together the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture looks like wet sand. Press this mixture firmly into the bottom of your greased dish. Make sure it is even and compact. This crust will hold everything together. In a large bowl, use an electric mixer to beat the softened cream cheese and granulated sugar. Mix for 2-3 minutes until smooth and creamy. Add in the vanilla extract and mix it well. This creates a rich base for your cheesecake. With the mixer on low speed, add the eggs one at a time. Mix just until incorporated after each egg. Avoid overmixing to keep the cheesecake light. Pour the cheesecake filling over the crust. Bake for about 30-35 minutes. The edges should be set, but the center can jiggle a bit. It will firm up as it cools. Once baked, take the dish out of the oven. Let it cool at room temperature for about 30 minutes. After that, move the dish to the fridge. Chill for at least 2 hours. This helps the cheesecake set and makes it easier to cut. When making caramel pecan pie cheesecake bars, avoid some common pitfalls: - Overmixing: Mix the batter just enough. Too much mixing can make it dense. - Skipping the chill: Don’t skip chilling the bars. This step helps them set properly. - Ignoring the jiggle: When baking, the center should jiggle slightly. It will firm up later. To get that creamy and smooth texture in your cheesecake bars: - Room temperature ingredients: Make sure your cream cheese is soft. This helps it blend well. - Fold gently: When adding pecans, fold gently to keep the air in the batter. - Avoid high heat: Bake at 350°F. Too high can cause cracks and uneven texture. For a stunning presentation of your cheesecake bars: - Use a nice platter: Arrange the bars on a decorative dish for a great look. - Add extra caramel: Serve with extra caramel sauce in a small bowl for drizzling. - Garnish well: Top each bar with a whole pecan. This adds charm and flavor. {{image_4}} You can change the nuts in this recipe for a new taste. Walnuts or almonds work well. Both add a nice crunch. If you want a twist, try hazelnuts. They have a rich flavor that pairs nicely with caramel. Just chop them up like you do with pecans. While caramel sauce is a classic topping, you can mix it up. Try a chocolate ganache for a sweet twist. Melt dark chocolate and mix with cream for a rich topping. You can also use fresh fruit, like sliced strawberries or raspberries. They add freshness and a pop of color. Making mini cheesecake bars is easy and fun. Use a muffin tin lined with paper cups. This way, each bar is a perfect bite. Adjust the baking time to about 20-25 minutes. They will be cute and can be great for parties or snacks. To keep your caramel pecan pie cheesecake bars fresh, store them in an airtight container. Place a piece of wax paper between the bars and the lid. This will help prevent sticking. You can keep the bars in the fridge for up to five days. Make sure they are completely cool before storing. This will help them set and taste better. If you want to save some for later, you can freeze these cheesecake bars. First, cut them into squares. Wrap each square tightly in plastic wrap. Then, place the wrapped bars in a freezer-safe bag. They can last for up to three months in the freezer. When you are ready to eat them, just thaw them in the fridge overnight. If you want to enjoy them warm, you can reheat the cheesecake bars. Place a bar on a microwave-safe plate. Heat it in the microwave for about 10-15 seconds. Check to see if it is warm enough for you. Avoid overheating, as that can change the texture. Enjoy your delicious treat! Yes, you can make these cheesecake bars ahead of time. They taste even better after chilling. I suggest making them a day before your event. This gives the flavors time to blend. Just be sure to cover them well in the fridge. If you need a cream cheese substitute, try using mascarpone or ricotta cheese. Both provide a creamy texture. Another option is vegan cream cheese for a dairy-free choice. Just ensure that the substitute you select has a similar fat content. To prevent cracking, mix the batter on low speed. Avoid overmixing, as this adds too much air. Bake at a lower temperature, and do not open the oven door while baking. Cooling the cheesecake slowly helps, too. Let it cool at room temperature first. Yes, you can use a different type of crust. Options include an Oreo crust or a nut-based crust. Just make sure the crust holds up. If using a different crust, adjust the baking time if needed. Enjoy experimenting with flavors! You learned all about making cheesecake bars from ingredients to storage. We covered key notes, tips, tricks, and variations. With this guide, you can make delicious bars and impress everyone. Remember to avoid common mistakes for a great texture. Enjoy the process and feel free to experiment with flavors. Cheesecake bars are fun to make and share. Now, you’re ready to enjoy your tasty creation!

Caramel Pecan Pie Cheesecake Bars

Indulge in the deliciousness of Caramel Pecan Pie Cheesecake Bars that will delight your taste buds! This easy recipe combines a rich cheesecake filling with a buttery pecan crust and a drizzle of caramel sauce. Perfect for gatherings or satisfying your sweet cravings, these bars are sure to impress. Click to explore this delectable recipe and create a dessert that everyone will love! Enjoy a slice of heaven today!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

2 packages (8 oz each) cream cheese, softened to room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 cup pecans, chopped

1 cup caramel sauce (store-bought or homemade)

1 teaspoon sea salt (for garnish)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven heats, take a 9x9 inch baking dish and lightly grease it with cooking spray or butter to prevent sticking.

    Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the mixture is well blended and resembles wet sand. Firmly press this mixture into the bottom of the greased baking dish to form an even layer for your crust.

      Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together. Mix for about 2-3 minutes until the mixture is smooth and creamy. Add the vanilla extract, mixing until fully incorporated.

        Incorporate the Eggs: With the mixer on low speed, add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix the batter, as this can affect the texture of the cheesecake.

          Fold in Pecans: Using a spatula, gently fold the chopped pecans into the cheesecake batter. Ensure they are evenly distributed throughout the mixture without overworking the batter.

            Bake the Cheesecake: Pour the cheesecake filling over the prepared crust in the baking dish. Bake in the preheated oven for approximately 30-35 minutes. The edges should be set, but the center should still have a slight jiggle. It will firm up as it cools.

              Cool and Chill: After baking, remove the dish from the oven and let it cool at room temperature for about 30 minutes. Following this, transfer the dish to the refrigerator and chill for a minimum of 2 hours to allow it to set properly.

                Add Caramel Topping: Once the cheesecake has chilled, drizzle the caramel sauce generously over the top. If desired, warm the caramel slightly in the microwave for easier drizzling.

                  Cut and Serve: Carefully slice the chilled cheesecake into bars. Before serving, sprinkle each bar with a pinch of sea salt to enhance the flavors and contrast with the sweetness.

                    - Prep Time: 15 min | Total Time: 3 hrs | Servings: 16 bars

                      Presentation Tips: Arrange the cheesecake bars on a decorative platter, accompanied by a small bowl of additional caramel sauce for drizzling. For a touch of elegance, garnish each bar with a whole pecan on top before serving!