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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar To start, the crust holds everything together. I use graham cracker crumbs for a sweet crunch. Melted butter binds the crumbs and sugar, creating a rich base. Just mix these three ingredients until they look like wet sand. - 16 oz cream cheese, softened - ¾ cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - ½ cup sour cream Next, we make the creamy cheesecake layer. I use softened cream cheese for the best texture. Mixing it with sugar creates sweetness. Adding eggs at room temperature ensures a smooth batter. Vanilla extract adds flavor, while sour cream gives it a nice tang. - ½ cup light corn syrup - ½ cup packed brown sugar - ½ cup chopped pecans - 3 tablespoons unsalted butter, melted - 1 teaspoon vanilla extract The pecan pie layer makes this dessert special. Light corn syrup adds sweetness and helps hold it all together. Brown sugar deepens the flavor, while chopped pecans add crunch. Melted butter and vanilla give richness. - ½ cup caramel sauce - Extra chopped pecans for garnish Finally, the topping brings it all together. Caramel sauce adds a sweet finish, and extra pecans make it look pretty. Drizzling caramel on top makes every bite feel luxurious. 1. Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper. Let some paper hang over the sides for easy removal. 2. In a large bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and ¼ cup of granulated sugar. Stir well until it looks like wet sand. 3. Press the crust mixture firmly into the bottom of the prepared pan. Make it even across the surface. Bake for 10 minutes. Let the crust cool while you make the next layer. 1. In another bowl, beat 16 oz of softened cream cheese with ¾ cup of granulated sugar. Use a hand mixer or stand mixer on medium speed until it’s smooth. 2. Add 2 large eggs, one at a time. Mix well after each egg. Next, stir in 1 teaspoon of vanilla extract and ½ cup of sour cream. Mix until smooth. 3. Pour the cheesecake mixture over the cooled crust. Spread it evenly with a spatula if needed. 1. In a separate bowl, combine ½ cup of light corn syrup, ½ cup of packed brown sugar, ½ cup of chopped pecans, and 3 tablespoons of melted unsalted butter. Add 1 teaspoon of vanilla extract. Stir until everything is mixed well. 2. Carefully pour this pecan filling over the cheesecake layer. Use a spatula to spread it evenly. 1. Bake the layered dessert for 30-35 minutes. Look for bubbles in the filling. The edges should be set, but the center may jiggle a bit. 2. Remove from the oven and let it cool at room temperature for a while. After cooling, cover the pan and refrigerate for at least 3 hours. Overnight chilling is best for flavor and texture. Using room temperature ingredients makes a big difference. Take your cream cheese and eggs out early. This helps them blend better. If they are cold, you may get lumps. To avoid lumps, beat the cream cheese and sugar well. Use a hand mixer or stand mixer. Mix until it’s smooth and creamy. To check for doneness, look for bubbly filling. The edges should be set, but the center can jiggle a bit. This means it’s done. For best results, chill the bars for at least three hours. Overnight chilling is even better. This helps the flavors blend and improves the texture. You can use store-bought caramel sauce for ease. If you want to make it from scratch, that adds a nice touch. Drizzling the sauce is key for a pretty finish. Use a spoon or squeeze bottle for control. Start in the center and move outward. This way, each piece gets its fair share of caramel. {{image_4}} You can change the flavors of your Caramel Pecan Pie Cheesecake Bars. Adding chocolate or coffee can give them a new twist. For chocolate, mix in some cocoa powder or chocolate chips into the cheesecake layer. For coffee flavor, add a teaspoon of espresso powder to the cheesecake mix. You can also use instant coffee granules in the pecan layer for a rich depth. Incorporating different nuts is another fun way to mix things up. Try using walnuts, hazelnuts, or almonds instead of pecans. Each nut brings its own unique flavor and crunch. Just chop the nuts and replace them in the recipe. If you need a gluten-free option, use gluten-free graham cracker crumbs for the crust. You can also make a nut-based crust from crushed almonds or cashews. This adds a nice flavor and keeps the bars gluten-free. For a vegan alternative, swap the cream cheese with a plant-based cream cheese. You can also use flaxseed or chia seeds to replace the eggs. Mix one tablespoon of flaxseed or chia seeds with three tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind the cheesecake together. To serve your cheesecake bars, add a scoop of ice cream or whipped cream on the side. This makes a delightful pairing. Drizzle some extra caramel sauce on top for a beautiful finish. For gatherings, dress up the dessert by cutting the bars into fun shapes. Use cookie cutters to create festive designs. You can also sprinkle some chocolate shavings or edible glitter on top to impress guests. Serve the bars on a decorative platter for an elegant touch. To keep your Caramel Pecan Pie Cheesecake Bars fresh, store them in the fridge. Use a tight lid or plastic wrap to cover them. This protects the bars from air and keeps them moist. They will stay fresh for about five days in the fridge. Make sure to let them cool completely before storing. You can freeze these cheesecake bars for longer storage. Cut them into squares and place them in a single layer on a baking sheet. Freeze for about two hours until firm. Then, wrap each square tightly in plastic wrap. Place them in a freezer bag for extra protection. They can last up to three months in the freezer. To thaw, take the bars out of the freezer and place them in the fridge for several hours or overnight. This keeps their smooth texture intact. Avoid thawing at room temperature, as it can make them too soft. You can tell the cheesecake bars are done when the edges look set and the center has a slight jiggle. The filling should be bubbly. A toothpick inserted in the center should come out mostly clean. If it has some filling clinging to it, that's okay. The bars will firm up as they cool. Yes, you can make these bars ahead of time! They store well in the fridge. I suggest letting them chill overnight for the best taste and texture. Just cover them gently with plastic wrap after they cool. This keeps them fresh and ready for serving. If you have a nut allergy or just prefer not to use pecans, you can try using walnuts or almonds instead. You can also leave them out entirely for a simpler cheesecake bar. The dessert will still be delicious without the nuts. For a lovely presentation, serve the bars on a nice platter. Drizzle caramel sauce over the top right before serving. You can also add a scoop of vanilla ice cream on the side for an extra treat. Sprinkle some extra chopped pecans on top for a nice look. This blog post covered how to make delicious Caramel Pecan Pie Cheesecake Bars. We discussed crusts, cheesecake layers, and the pecan topping. You learned tips for perfect texture and presentation. Remember, using room temperature ingredients is key. Consider flavor variations to excite your taste buds. Store leftovers properly to maintain freshness. With these steps, you can enjoy a delightful dessert that impresses everyone. Happy baking!

Caramel Pecan Pie Cheesecake Bars

Indulge in the ultimate dessert experience with these Caramel Pecan Pie Cheesecake Bars! With a graham cracker crust, creamy cheesecake layer, and gooey pecan pie topping, they're perfect for any occasion. Follow our easy step-by-step recipe to create this delightful treat that balances sweetness and crunch. Don't wait—click through to explore the full recipe and be the star of your next gathering with these irresistible bars!
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Ingredients
  

Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

Cheesecake Layer:

16 oz cream cheese, softened at room temperature

¾ cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup sour cream

Pecan Pie Layer:

½ cup light corn syrup

½ cup packed brown sugar

½ cup chopped pecans

3 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

Topping:

½ cup caramel sauce (store-bought or homemade)

Extra chopped pecans for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by lining it with parchment paper, allowing some overhang on the sides for easy removal later.

    In a large mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix thoroughly until the crumbs are completely moistened, resembling wet sand.

      Firmly press the crust mixture into the bottom of the prepared baking pan, ensuring an even layer. Bake in the preheated oven for 10 minutes. Once baked, remove from the oven and set aside to cool while you prepare the next layers.

        In a separate large bowl, beat the softened cream cheese and granulated sugar together using a hand mixer or stand mixer on medium speed until smooth and creamy, with no lumps remaining.

          Add the eggs, one at a time, ensuring to beat well after each addition to incorporate thoroughly. Then, mix in the vanilla extract and sour cream until the cheesecake mixture is fully combined and smooth.

            Pour the cheesecake mixture over the cooled crust in an even layer, using a spatula to spread it if needed.

              In another bowl, prepare the pecan pie layer by combining the corn syrup, packed brown sugar, melted butter, chopped pecans, and vanilla extract. Stir well until all ingredients are fully combined and no dry ingredients remain.

                Carefully pour the pecan filling over the cheesecake layer, gently spreading it out to cover the surface evenly.

                  Bake the entire dessert in the oven for an additional 30-35 minutes, or until the filling is bubbly and the edges are set, but the center may still have a slight jiggle. Remove from the oven and let cool at room temperature.

                    After cooling, cover gently and refrigerate for at least 3 hours, though overnight chilling is recommended for the best texture and flavor.

                      When ready to serve, drizzle the caramel sauce generously over the top of the chilled dessert and sprinkle with extra chopped pecans for an attractive garnish.

                        Prep Time: 30 minutes | Total Time: 4 hours (including refrigeration) | Servings: 12 bars

                          - Presentation Tips: For an elegant touch, serve the bars on a decorative platter, and consider adding a scoop of vanilla ice cream alongside each bar.