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To make these caramel pecan cheesecake bars, you'll need some simple ingredients. Here’s the full list: - 1 and 1/2 cups graham cracker crumbs - 1/3 cup granulated sugar - 1/2 cup unsalted butter, melted - 2 cups cream cheese, softened to room temperature - 1 cup powdered sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1/2 teaspoon salt - 1 cup pecans, chopped into small pieces - 1/2 cup caramel sauce (store-bought or homemade) - Extra pecan halves for garnish (optional) Each item plays a key role. The graham cracker crumbs create a crunchy base. The cream cheese gives a rich and creamy filling. The pecans add texture and flavor. Finally, the caramel sauce brings a sweet touch. You can find all these ingredients at your local grocery store. Make sure they are fresh for the best taste. {{ingredient_image_2}} First, preheat your oven to 325°F (160°C). In a medium bowl, mix the graham cracker crumbs with 1/3 cup of granulated sugar. Pour in the melted butter and stir until the crumbs are well coated. Next, press this mixture firmly into the bottom of a greased 9x9-inch baking pan. This creates a sturdy crust for your bars. In a large bowl, beat the softened cream cheese and powdered sugar together. Use an electric mixer for about 2-3 minutes until smooth and creamy. Now, add the two room-temperature eggs, vanilla extract, and salt. Mix until the filling is fully combined and smooth again. Take chopped pecans and gently fold them into the cream cheese mixture. Use a spatula and be careful not to overmix. This helps keep the texture light and airy while adding a great crunch. Carefully pour the cheesecake filling over your prepared crust. Smooth the top with a spatula. Drizzle the caramel sauce on top. Use a knife to swirl it gently, creating a marbled effect. Place the pan in the preheated oven and bake for 30-35 minutes. The edges should be set, but the center can still jiggle slightly. After baking, let the pan cool at room temperature for at least 30 minutes. Once cooled, transfer the bars to the fridge. Chill for a minimum of 4 hours, but overnight is best. This allows the bars to set firmly. When ready to serve, cut the chilled cheesecake into squares. For a lovely touch, drizzle more caramel sauce over each bar. You can also add pecan halves for garnish if you like. Arrange the bars on a platter with a drizzle of extra caramel around the edges for a stylish presentation. To avoid cracks in your cheesecake filling, make sure not to overmix. Overmixing adds air, which can cause cracks as the cheesecake bakes and cools. Mix until smooth, but stop once the ingredients blend well. Measuring ingredients accurately is key. Use dry measuring cups for solids like graham cracker crumbs and sugar. For liquids, use a liquid measuring cup. Always level off dry ingredients with a knife for precision. Making caramel sauce at home is easy. You need just sugar and water. Here’s a quick recipe: - 1 cup granulated sugar - 1/4 cup water 1. Combine sugar and water in a saucepan over medium heat. 2. Stir until the sugar dissolves. 3. Let it cook without stirring until it turns golden brown. 4. Remove from heat and let it cool. Keep an eye on it; sugar can burn fast! For serving, arrange the cheesecake bars on a fancy platter. Drizzle extra caramel sauce around the edges for flair. Sprinkle finely chopped pecans on top for a nice crunch. You can also add pecan halves on each slice for a beautiful look. A touch of whipped cream on the side enhances the dessert's appeal. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This ensures a smoother batter and prevents lumps. Don’t Overmix: When incorporating the eggs and pecans, mix just until combined. Overmixing can lead to a denser cheesecake texture. Chill Overnight: For the best flavor and texture, allow the cheesecake bars to chill in the refrigerator overnight. This helps them set properly and enhances the taste. Use Quality Caramel Sauce: Whether store-bought or homemade, choose a high-quality caramel sauce for drizzling. It makes a significant difference in flavor! {{image_4}} You can easily change the flavor of these bars. Adding chocolate chips gives a rich twist. Use about 1 cup of semi-sweet or dark chocolate chips. Just sprinkle them into the cream cheese mix before pouring it over the crust. This makes the bars even more decadent. You can also substitute nuts. If you don’t have pecans, try walnuts or almonds. Just chop them up like you would the pecans. This keeps the texture and adds new flavors. If you need gluten-free options, use gluten-free graham crackers. They work just like regular ones. You can also check for gluten-free caramel sauce. This way, everyone can enjoy the treat. For a vegan version, swap cream cheese with a vegan alternative. You can use cashew cream or tofu blended smooth. Replace eggs with flax eggs or applesauce. For the crust, use vegan butter or coconut oil instead of regular butter. When serving, drinks can enhance the experience. I recommend pairing these bars with coffee or chai tea. The warm flavors blend well with the sweet caramel. These bars are perfect for special occasions. Serve them at birthdays, holidays, or family gatherings. They also work well at potlucks or bake sales. Everyone will love these sweet treats! To keep your caramel pecan cheesecake bars fresh, use airtight containers. Glass or plastic containers work well. Make sure they are sealed tightly to keep out air. Store the bars in the refrigerator at a temperature of 40°F (4°C) or lower. This helps maintain their creamy texture and flavor. In the fridge, these bars last about five days. If you want to save them for later, freezing is a great option. Wrap each bar in plastic wrap and place them in a freezer bag. They can stay in the freezer for up to three months. To warm up the bars, simply take them out of the fridge. Let them sit at room temperature for about 15 minutes. If you prefer them warm, you can microwave them for 10-15 seconds. Check to make sure they don’t get too hot. Enjoy them as a delightful treat! Yes, you can use low-fat cream cheese. It will still work. The texture might be a bit different. Low-fat cream cheese can make the bars less rich. You can use crushed cookies or vanilla wafers instead. Almond flour also works for a gluten-free option. Just make sure to adjust the sugar if needed. The edges should look set. The center will have a slight jiggle. This shows they are done but not overbaked. Yes, you can make them a day or two ahead. Just store them in the fridge. They taste great after sitting for a while. Chilling overnight gives the bars the best texture. It helps them firm up nicely. If you're in a hurry, chill for at least four hours. You now have a clear plan for making delicious cheesecake bars. From the ingredients to baking and serving, each step counts. Remember to follow the tips for a perfect texture and stunning presentation. You can get creative with flavors and dietary changes too. These bars are great for any event or a cozy night at home. Enjoy making them, sharing them, and savoring every bite!

Caramel Pecan Cheesecake Bars

Delicious cheesecake bars with a graham cracker crust, creamy filling, and a swirl of caramel and pecans.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours 55 minutes
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 to room temperature
  • 1 cup powdered sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 0.5 teaspoon salt
  • 1 cup pecans, chopped into small pieces
  • 0.5 cup caramel sauce (store-bought or homemade)
  • as needed extra pecan halves for garnish (optional)

Instructions
 

  • Prepare the Base: Begin by preheating your oven to 325°F (160°C). In a medium mixing bowl, combine the graham cracker crumbs and 1/3 cup of granulated sugar. Pour in the melted butter and mix thoroughly until all crumbs are coated. Press this mixture firmly and evenly into the bottom of a greased 9x9-inch baking pan to create a solid crust layer.
  • Mix the Cheesecake Filling: In a separate large mixing bowl, use an electric mixer to beat together the softened cream cheese and powdered sugar until the mixture is completely smooth and creamy, about 2-3 minutes. Add the room temperature eggs, vanilla extract, and salt to the bowl, mixing until fully combined and smooth again.
  • Incorporate Pecans: Gently fold the chopped pecans into the cream cheese mixture using a spatula, ensuring they are evenly distributed throughout the filling for texture and flavor.
  • Assemble the Bars: Carefully pour the cheesecake mixture over the prepared graham cracker crust, using a spatula to smooth the surface. Drizzle the caramel sauce over the top of the cheesecake layer. Take a knife and gently swirl it through the filling to create a beautiful marbled effect.
  • Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The edges should be set, while the center will still have a slight jiggle. Once baked, remove the pan from the oven and let it cool at room temperature for at least 30 minutes.
  • Chill: After the bars have cooled, transfer them to the refrigerator and chill for a minimum of 4 hours, or ideally overnight, until they are completely set and firm.
  • Serve: When ready to serve, cut the chilled cheesecake into squares. For an extra touch, drizzle additional caramel sauce over the top of each bar and garnish with pecan halves if you desire.

Notes

For an elegant presentation, drizzle extra caramel and sprinkle finely chopped pecans on top.
Keyword bars, caramel, cheesecake, pecans