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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - ¼ cup granulated sugar - 16 oz cream cheese, softened - ½ cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ½ cup sour cream - 1 cup pecans, chopped - ½ cup brown sugar - ¼ cup unsalted butter - ½ cup corn syrup - 1 teaspoon vanilla extract - ½ cup caramel sauce I love how each ingredient plays a role in this treat. For the crust, graham cracker crumbs give a sweet crunch. Melted butter binds it all together. A bit of sugar adds sweetness to balance the flavors. The cheesecake layer is the heart of the bars. Cream cheese gives it that creamy texture. The sugar sweetens it, while eggs add structure. Vanilla extract brings warmth, and sour cream adds a slight tang. The pecan topping is where the magic happens. Chopped pecans add crunch and flavor. Brown sugar and corn syrup create a rich, sweet sauce. Butter helps it all meld together, while more vanilla adds depth. Finally, caramel sauce drizzled on top makes it even better. Gather these ingredients, and you’re ready to create a dessert that everyone will love. - Preheat the oven to 350°F (175°C). - Line a 9x13-inch baking pan with parchment paper. - In a bowl, combine 1 ½ cups graham cracker crumbs, ½ cup melted butter, and ¼ cup sugar. - Mix until the crumbs are coated. Press this mixture into the bottom of the pan. Bake for 10 minutes, then let it cool slightly. - In a large bowl, beat 16 oz softened cream cheese and ½ cup sugar until smooth. - Add 2 large eggs one at a time, then mix in 1 teaspoon vanilla and ½ cup sour cream. Beat until creamy. - Pour the cheesecake mixture over the cooled crust, spreading it evenly. - Bake for 25-30 minutes. The cheesecake should be slightly wobbly in the center. Cool it on a wire rack while you make the pecan topping. - In a saucepan over medium heat, melt ¼ cup butter. Stir in ½ cup brown sugar and ½ cup corn syrup. - Cook for 3-4 minutes until bubbly and smooth. Remove from heat and stir in 1 teaspoon vanilla and 1 cup chopped pecans. - Pour the pecan mixture over the cheesecake layer. Drizzle ½ cup caramel sauce on top. - Bake for another 15-20 minutes until the topping is bubbly and set. To get the best cheesecake texture, start with room temperature cream cheese. Cold cream cheese makes it hard to mix well. Next, when you add eggs, mix gently. Overmixing can make the cheesecake too airy, which is not what we want. For a crisp crust, press the graham cracker mixture firmly into the pan. This helps it hold together well. Bake it until it turns light golden. This adds extra crunch and flavor to your base. I love serving these bars chilled, drizzled with more caramel and extra pecans on top. It looks fancy and tastes amazing! Pairing them with whipped cream adds an indulgent touch that everyone enjoys. {{image_2}} You can add a twist by making chocolate caramel pecan bars. To do this, you need to mix cocoa powder into the crust. This gives a rich, chocolatey flavor. Then, instead of caramel sauce, drizzle some chocolate sauce on top. This will make your bars even more decadent and fun. If you need a nut-free option, it’s simple. Replace the pecans with crushed graham crackers. This keeps the crust crunchy. You can also use sunflower seeds for some crunch. They add a nice texture and flavor without using nuts. You can change the flavors based on the season. For a fall twist, add pumpkin spice to the cheesecake layer. This gives a warm, cozy taste perfect for autumn. In the fall, you can also swap out the caramel for apple pie filling. This creates a lovely apple pecan cheesecake bar that you will enjoy. Store your caramel pecan pie cheesecake bars in an airtight container. This keeps them fresh and tasty. I recommend chilling them in the fridge. Cold bars have the best texture and flavor. If you want to save some for later, freeze the sliced bars. Wrap each piece individually to avoid freezer burn. When you are ready to enjoy, thaw them in the refrigerator. This helps keep the texture nice. These bars are best when eaten within a week if stored in the fridge. For longer storage, consider freezing them. They will taste great even after a few weeks in the freezer. To cut cheesecake bars, use a sharp knife dipped in warm water. This helps you make clean cuts. After each cut, wipe the knife with a cloth. This method keeps the edges neat, so your bars look great. Yes, you can prepare these bars 1 to 2 days in advance. Just store them in the fridge. This can save you time on busy days or special occasions. They stay tasty and fresh, making them perfect for gatherings. When baking, the cheesecake should be slightly wobbly in the center when you take it out. This means it’s set but still creamy. If it looks too firm, it may be overbaked. Trust your instincts; a little wobble is a good sign! You can use Greek yogurt as a substitute for sour cream. It gives a similar tangy taste and creamy texture. This swap works well if you want a healthier option without losing flavor. This post covered how to make delicious cheesecake bars. We explored the crust, cheesecake layer, and pecan topping. I also offered tips for perfecting texture and achieving a crisp crust. You read about fun variations and smart storage info. Enjoying these bars can bring joy to your gatherings. By following these steps, you can impress friends and family with this tasty treat. Baking is fun, and these cheesecake bars are a great way to show off your skills. Happy baking!

Caramel Pecan Pie Cheesecake Bars

Indulge in the delightful layers of Caramel Pecan Pie Cheesecake Bars that combine a buttery graham cracker crust, creamy cheesecake, and a rich pecan topping. Perfect for dessert lovers, these bars are easy to make and will impress everyone at your next gathering. Ready for a treat that’s as beautiful as it is delicious? Click through to explore the full recipe and bring home this irresistible dessert today!
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Layer:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

For the Pecan Topping:

1 cup pecans, chopped

½ cup brown sugar

¼ cup unsalted butter

½ cup corn syrup

1 teaspoon vanilla extract

½ cup caramel sauce (store-bought or homemade)

Instructions
 

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.

    Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.

      Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth. Mix in the eggs one at a time, followed by the vanilla extract and sour cream. Beat until completely blended and creamy.

        Assemble: Pour the cheesecake mixture over the cooled crust, spreading it evenly.

          Bake the Cheesecake Layer: Bake in the preheated oven for about 25-30 minutes, or until the cheesecake is just set but still slightly wobbly in the center. Remove from the oven and let it cool on a wire rack while you prepare the pecan topping.

            Make the Pecan Topping: In a saucepan over medium heat, melt the butter, then stir in brown sugar and corn syrup. Cook for 3-4 minutes until the mixture is bubbly and smooth. Remove from heat and stir in vanilla extract and chopped pecans.

              Top the Cheesecake: Pour the pecan mixture over the slightly cooled cheesecake layer, spreading it evenly. Drizzle caramel sauce over the top.

                Final Bake: Return the pan to the oven and bake for an additional 15-20 minutes, or until the pecan topping is bubbly and set.

                  Cool and Slice: Allow the bars to cool at room temperature before refrigerating for at least 2 hours. Once chilled, use the parchment overhang to lift the bars out of the pan and slice into squares.

                    Prep Time: 30 minutes | Total Time: 3 hours | Servings: 16 bars

                      - Presentation Tips: Serve chilled, drizzled with additional caramel sauce and a sprinkle of extra chopped pecans for a beautiful finish.