These delicious Caramel Pecan Cheesecake Bars are topped with a layer of gooey caramel, a drizzle of melted chocolate and chopped pecans. They’re the best recipe for sweet-treat cheesecake bites.
Caramel Pecan Cheesecake Bars
Cheesecake bars are a delicious dessert. They’re perfect because you can cut them into bars and dish them out as easy individual servings. This maybe helps you from eating too much. Maybe not! One bar is plenty to satisfy your craving for sweets. And since the recipe makes 24 bars, there are plenty to share with everyone around you!
🛒Ingredients Needed:
- vanilla wafers
- salted butter
- cream cheese
- granulated white sugar
- sour cream
- all purpose flour
- vanilla extract
- eggs
- caramels
- semi-sweet baking chocolate
- pecans
If you’re a cheesecake lover (then you’re also my best friend), these bars are especially for you. There is a thin vanilla wafer crust and a thick cheesecake layer. The bars have a fabulous chocolate and caramel topping with a sprinkle of pecans included too. After a nice chill in the refrigerator, they cut cleanly into bars and are perfect for a dessert treat.
Recipe Tip
The longer you leave the bars in the refrigerator, the more the caramel will tend to liquify and drizzle off of the bars. If this happens to yours, just microwave a little bit more caramel and drizzle it onto the bars before serving.
❤️ What I Love About This Recipe:
- There are all kinds of delicious flavors going on at once. Yum!
- I’m crazy about cheesecake of all kinds. And this one is one of the best.
- They are pretty bars to display at a party!
Since I’m an extremely avid cheesecake and caramel lover, I’ll include full disclosure here. I added more caramel to the bars when it came time to serve individual pieces. They’re especially good with more caramel oozing over the top and down the sides.
This is the perfect baking project for a lazy weekend. I suggest you bake them for a party and watch your guests fall in love. They always get rave reviews. Enjoy!
Caramel Pecan Cheesecake Bars
Ingredients
CRUST:
- 1½ cups crushed vanilla wafers (about 50 wafers)
- ¼ cup (½ stick) salted butter, melted
FILLING:
- Four 8-ounce packages cream cheese, at room temperature
- 1 cup granulated white sugar
- 1 cup sour cream
- 3 tablespoons all purpose flour
- 1 tablespoon vanilla extract
- 4 large eggs
TOPPINGS:
- 24 soft caramels, unwrapped
- 1 tablespoon water
- Three 1-ounce squares semi-sweet baking chocolate, chopped
- ½ cup chopped pecans
Instructions
- Preheat the oven to 325°F. Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Spray the foil and the sides of the pan with nonstick spray.
MAKE THE CRUST:
- Combine vanilla wafer crumbs and melted butter in a medium bowl. Press firmly onto the bottom of the prepared pan. Place the pan with the pressed crust into the refrigerator or freezer while you prepare the filling.
MAKE THE FILLING:
- In a large bowl, use an electric mixer to combine the cream cheese and sugar on medium speed until well-blended. Add the sour cream, flour and vanilla; mix well. Add the eggs, one at a time, mixing on low speed after each addition just until blended. Pour the filling over the crust and spread to make an even layer. Bake 40 minutes or until the center is almost set. Cool completely.
ADD THE TOPPINGS:
- Place the caramels and water in a microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted when stirred. Pour the warm caramel over the cheesecake; top with the chopped pecans. Melt the chocolate as directed on package (I just put mine in a glass bowl in the microwave for a couple of minutes); drizzle over the cheesecake.
- Refrigerate at least 4 hours or overnight. Use a knife to loosen the sides of the cheesecake, then use the foil to gently remove the cheesecake from pan and onto a cutting board. Cut into pieces to serve. Store leftovers in a tightly covered container in the refrigerator.
Notes
- *The longer you leave the bars in the refrigerator, the more the caramel will tend to liquify and drizzle off of the bars. If this happens to yours, just microwave a little bit more caramel and drizzle it onto the bars before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Are you able to substitute caramel sauce/topping for the caramel? Or would it be too runny?
I think it might be too runny, unless you get a pretty thick caramel!
Make sure you do the “toothpick” test when you make this cheesecake- I had to bake them a bit longer. Other than that, they were delicious and a hit at the Christmas party.
OMG these are awesome I made them and in less than 24 hours more like 14 hours the pan was empty, these are crazy good. Thanks for sharing with us. I think I may try a homemade caramel sauce with this next time I make them.
Do you know if you can freeze these?
Thanks again you rock!!!!
I didn’t try to freeze them, so I’m not sure!
I tried making this on Sunday. It’s super yummy and easy – it’s scary! All I needed to do was measure the ingredients and combine them in the food processor. The only change I made was I used walnuts instead of pecans because it’s expensive here in Singapore. Thank you for sharing this. I’m very sure I’ll bake it over and over again.
I made these today and they looked beautiful but when I tried to cut them into squares the caramel was so hard I couldn’t get the knife through them. 🙁 What do you think I did wrong?
It was hard? I’m not sure.. mine was actually very thin, so I have no idea!
Cheesecake and caramel – do I need anything else?!
I am SO in love with this recipe. Cheesecake rocks, especially with caramel. And football…my husband wishes I’d get on board. Maybe if he’d stop dieting and eat football snacks like this I would be, ha!