Caramel Pecan Cheesecake Bars
Caramel Pecan Cheesecake Bars have a nutty vanilla wafer crust, topped with creamy homemade cheesecake, pecan halves, and caramel sauce!
Cheesecake Bars are a delicious way to get your cheesecake fix without indulging in a big slice. Plus, Pecan Cheesecake is a tasty change of pace.
Why You Must Make
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.
- These are the perfect way to get your cheesecake fix!
- And if you love pecans and caramel, you’ll go crazy for this cheesecake bar recipe.
- A simple garnish makes these bars elegant enough to serve to company without a lot of work!
- Kitchen Staples – Sugar, All-Purpose Flour
- Greek Style Sour Cream
- Pecans – Chopped. Toast first for the best flavor
- Vanilla Wafers – Finely crushed. Use a food processor if available. Alternatively, you can put them in a Ziploc bag and pound them with a rolling pin or flat meat mallet.
- Butter – Melted. Salted is fine since salt will enhance the flavor of the crust.
- Cream Cheese – Have it at room temperature for the easiest incorporation. The batter will be smoother, too. Philadelphia brand cream cheese works best.
- Vanilla Extract – Use real vanilla extract. Avoid imitation as it won’t taste nearly as good.
- Eggs – I use large eggs in all my recipes unless otherwise noted. Have them at room temperature for easy incorporation and a smoother batter.
- Caramel Sauce – To drizzle over the bars. Use a homemade version (I love my easy Microwave Caramel Sauce) or a premium storebought brand (look for butter and cream in the ingredients).
- This recipe can easily be cut in half and made in an (affiliate link) 8 x 8-inch pan.
- 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. They can easily remove the pecan halves before eating. Feel free to top yours as you wish.
- I do like to add an ingredient, like the pecans, to the top of cheesecake bars to give a hint as to what’s in them. Those with nut allergies won’t mistakenly take a bite.
- As with any cheesecake, the eggs, cream cheese, and sour cream should be at room temperature for the smoothest consistency. Bring them out of the refrigerator about 2 hours before mixing. You can warm the eggs in a bowl of hot, but not boiling, water.
- 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!!
Frequently Asked Questions
There are a few tips for making creamy cheesecake bars. First, have your eggs, cream cheese, and sour cream at room temperature. This will help them incorporate smoothly. Then don’t whip the batter as that will allow more air to be worked into the filling making it lighter and not as dense. Also, let them come to room temperature before serving. They’ll taste creamier when not ice cold.
First, bake them in a pan lined with non-stick foil. This will enable you to lift them out of the pan using the foil and place them on a cutting board. I like to use a hot knife to glide through the bars, but make sure to wipe the blade clean after every slice. A smooth, clean blade will help for neater cuts.
There are three advantages to toasting nuts. First, it will draw out their natural oils, enhancing their flavor. It also crisps them up, making them crunchier. And finally, it will deepen their color.
Place them in a single layer on a baking sheet and cook in a 350° oven for 5-10 minutes or until you smell a nutty aroma coming from your oven. Or you can make them on the stovetop by placing them in a dry skillet for about 5 minutes, shaking the pan every minute or two.
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- More of the Best Dessert Recipes
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- 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 cream cheese, at room temperature
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon vanilla extract
- 4 eggs, at room temperature
- 1/4 cup caramel ice cream topping or homemade caramel sauce
- 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.
Total time does not include chilling time.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 296Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 80mgSodium: 198mgCarbohydrates: 21gFiber: 1gSugar: 16gProtein: 5g