Caramel Pecan Cheesecake Bars
Caramel Pecan Cheesecake Bars have a nutty vanilla wafer crust, topped with creamy homemade cheesecake, pecan halves, and caramel sauce!
Caramel Pecan Cheesecake Bars
You may all have caught on to my love affair with caramel. Sweets like this Salted Caramel Pecan Cheesecake Dip are my crack! So when Breakstone shared their recipe for Caramel Pecan Cheesecake Bars, I took the bait without blinking. They sent me their newest product, Greek Style Sour Cream which features the “smooth, creamy texture and deliciously rich taste of traditional sour cream blended with authentic Greek strained yogurt.” With 50% less fat, 40% less cholesterol, and twice the calcium and protein of regular sour cream, I had to test it out. And I think from my photos, you can see that these bars were winners.
Recipe Tips:
- This recipe can easily be cut in half and made in an 8 x 8-inch pan. I use non-stick foil to line the pan for easy removal.
- I keep half of my pecans whole since my picky family is not a fan of nuts. The chopped pecans in the crust are disguised, but a nutty topping would scare them off. Feel free to top yours as you wish.
- As with any cheesecake, the eggs and cream cheese should be at room temperature for the smoothest consistency.
- The cheesecake layer is rich, silky, and delectable, not overly sweet, so adding the caramel sauce is the perfect finishing touch without being overkill. I know you’ll love these Caramel Pecan Cheesecake Bars as much as I did!!
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Caramel Pecan Cheesecake Bars
Cheesecake bars with a vanilla wafer crust and topped with pecans and caramel sauce! Recipe adapted from Philadelphia Cream Cheese
Ingredients
- 1 cup Greek Style Sour Cream
- 1 cup chopped pecans, divided
- 50 vanilla wafers, finely crushed (1 2/3 cups)
- 1/4 cup butter, melted
- 32 ounces Philadelphia Cream Cheese, at room temperature
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla
- 4 eggs, at room temperature
- 1/4 cup caramel ice cream topping or homemade caramel sauce
Instructions
- Preheat oven to 325°.
- Chop 1/2 cup nuts finely; mix with wafer crumbs and butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat cream cheese and sugar in a large bowl with mixer until blended. Add sour cream, flour, and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake for 45 minutes or until center is almost set. Cool, then refrigerate 4 hours.
- To serve, drizzle with caramel topping; sprinkle with remaining nuts.
Notes
Total time does not include chilling time.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 296Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 80mgSodium: 198mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 5g
37 Comments on “Caramel Pecan Cheesecake Bars”
Greek style sour cream sounds divine. I love the combination of caramel and pecan in this recipe. Such a perfect cheesecake bar recipe.
You had me at CARAMEL!!!!! YES!
I love every Cheesecake because I’m a fan of cheese in cake. It is interesting how many recipes for Cheesecake and for me there is no one who is not worth a try. I have never tried a combination with caramel. I look forward to the recipe!
Oh wow you have some of my all time favourite things here, pecans, caramel and cheesecake! Seriously I am going to have to try this recipe!
Make the bad lady stop with all this exquisite baking! : )
I’ve never tried cheesecake bars. It looks delicious. Caramel sauce is a must here and I want to see how it’s like to eat the cheesecake with pecan. Yummy. I hope you have a lovely Valentine’s Day! 🙂
This looks so good, love the pecans.
These cheesecake bars look super duper delicious, Liz.
Caramel? Pecan? Cheesecake? These are really the ultimate indulgent treat!!!! I’d have a large smile on my face eating these scrumptious bars. Happy V-day, Liz!!!
Sometimes the only word is YUUUMMMMM!!!!
You wouldn’t have to twist my arm for me to eat a plateful of these, Liz. 🙂
These must be my dream bars with that trifecta of caramel, pecan, and cheesecake!
What a lovely recipe, I am a sucker for all the cheesecake bars in the world 😀
Cheers
Choc Chip Uru
This sounds soooo good!
Lizzy,
The bars look fantastic but how did you get your hubby to try them – with the faux nut allergy and all? 😉
Annamaria
I always chuckle when you sneak in foods your family doesn’t like. These look super good as always.
One of my favorite desserts (and Bill’s) is Southern Pecan Cheesecake . . . these are perfect mini renditions of one of our favorite desserts! Kudos, Liz!
xo
Roz