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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon sugar - 2 (8 oz) packages cream cheese, softened - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup pecans, chopped - 1 cup caramel sauce (store-bought or homemade) - Sea salt for garnish When you gather your ingredients, choose high-quality items for the best flavor. Use full-fat cream cheese for a rich and creamy filling. It creates a smooth texture and rich taste. For the caramel sauce, you can use store-bought or make your own. Homemade caramel can add a special touch. Make sure your pecans are fresh and chopped evenly. This helps with both taste and texture. You can also toast them lightly for extra flavor. The graham cracker crumbs should be fine to create a sturdy crust. This balance of ingredients makes your dessert truly irresistible. To start, preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper. Leave some overhang for easy removal later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1 tablespoon of sugar. Stir until the mixture is crumbly and well combined. Press this mixture into the bottom of the dish evenly. Bake it for 10 minutes. After baking, let the crust cool slightly. This step is key, as it helps the cheesecake stay firm. In a large mixing bowl, take 2 packages of softened cream cheese and blend them with 1 cup of granulated sugar. Use an electric mixer to beat this until it is smooth and creamy. Next, add 2 large eggs, mixing on low speed after each one. Finally, stir in 1 teaspoon of vanilla extract. To add some crunch, fold in 1 cup of chopped pecans gently. Pour this creamy mixture over the cooled crust and spread it out evenly. Now comes the fun part! Drizzle 1 cup of caramel sauce over the top of the cheesecake layer. Use a toothpick or knife to swirl it into the cream cheese mixture. This creates a beautiful marbled effect. Bake your creation for 30-35 minutes. You will know it’s done when the edges are set and the center has a slight jiggle. Once baked, remove it from the oven and let it cool to room temperature. Refrigerate it for at least 4 hours or, better yet, overnight. This will enhance the texture. When ready, lift the bars out using the parchment paper, cut them into squares, and enjoy! To make the best caramel pecan cheesecake bars, avoid some common mistakes: - Overmixing the cream cheese: This can make the bars too airy. Mix until just smooth. - Underbaking: Keep an eye on the time. The edges should be set but the center should jiggle slightly. - Not cooling properly: Let the bars cool to room temperature before chilling. This helps firm them up. For cooling and slicing, follow these best practices: - Chill for four hours or overnight: This makes for better texture and easier cutting. - Use a sharp knife: Dip it in hot water and wipe it clean between cuts. This gives you neat slices. For a great presentation, serve the bars on a decorative platter. You can: - Drizzle extra caramel sauce on top or on the side for dipping. - Garnish with chopped pecans and a sprinkle of sea salt for added flair. When it comes to pairing options, consider these: - Coffee: A cup of rich coffee brings out the flavors in the cheesecake. - Other desserts: Ice cream or whipped cream can add a nice touch. These tips will help you create delightful bars that impress every guest. {{image_2}} You can easily adapt this recipe to fit your needs. If you need a gluten-free option, swap the graham cracker crumbs for a gluten-free brand. This will still give you that nice crust without the gluten. For nut allergies, you can use crushed cookies instead of pecans. Almonds or walnuts work well too. You can even leave out the nuts if you prefer a smooth texture. Want to change the flavor? You can! Add melted chocolate to the cream cheese mix for a chocolate cheesecake. Swirl in some pumpkin puree for a seasonal twist in fall. You can also mix in spices like cinnamon or nutmeg to give it a warm flavor. To keep it festive, try adding crushed peppermint candies during the holidays. Experimenting with these variations can lead to a new favorite dessert. The possibilities are endless! To keep your caramel pecan cheesecake bars fresh, store them in the fridge. Use an airtight container for best results. This will prevent them from drying out or absorbing odors from other foods. If you want to freeze them, wrap each bar in plastic wrap, then place them in a freezer bag. - Shelf Life: - In the fridge, they last up to five days. - In the freezer, they can stay fresh for up to three months. When you want to enjoy leftovers, take them out of the fridge. Let them sit at room temperature for a few minutes. If you prefer them warm, use the oven. Set it to 300°F (150°C) and heat for about 10-15 minutes. - To maintain texture, avoid the microwave. It can make the bars too soft. - Serve with a drizzle of caramel sauce for extra yum! To cut cheesecake bars neatly, start with a sharp knife. Dip the knife in hot water to warm it. Wipe it dry after each cut. This keeps the edges clean and smooth. You can also use a ruler to mark even sections before cutting. It helps you get straight lines. For small pieces, use a smaller knife or a bench scraper. Yes, you can make these bars in advance. Prepare the bars up to the baking step. After baking, let them cool completely. Then, wrap them tightly with plastic wrap. Store them in the fridge for up to three days. You can also freeze them for up to three months. Just remember to thaw them in the fridge before serving. You can tell the cheesecake is done when the edges are set. The center should have a slight jiggle. It will firm up as it cools. If you see cracks on the surface, it may be overbaked. To check, gently shake the pan. If the filling wobbles slightly, it is ready to take out. In this post, we covered how to make delicious cheesecake bars. We looked at the key ingredients, step-by-step instructions, and tips for perfecting your bars. I shared options for variations and storage tips, ensuring your bars stay fresh. As you make these cheesecake bars, remember that practice makes perfect. Enjoy experimenting with flavors and sharing them with friends. Making cheesecake bars can be fun and rewarding. So gather your ingredients and get baking!

Caramel Pecan Cheesecake Bars

Indulge in the rich and creamy delight of Caramel Pecan Cheesecake Bars! This easy recipe features a buttery graham cracker crust topped with a luscious cream cheese filling, sweet pecans, and a swirl of caramel. Perfect for gatherings or a special treat at home, these bars are a flavor-packed dessert that everyone will love. Click through to discover the full recipe and impress your friends and family with this delicious treat!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 tablespoon sugar

2 (8 oz) packages cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup pecans, chopped

1 cup caramel sauce (store-bought or homemade)

Sea salt for garnish

Instructions
 

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving an overhang for easy removal later.

    In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and crumbly.

      Press the graham cracker mixture into the bottom of the lined baking dish to create an even crust. Bake for 10 minutes, then remove from the oven to cool slightly.

        In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy using an electric mixer.

          Add the eggs, one at a time, mixing on low speed after each addition until just combined. Then, mix in the vanilla extract.

            Fold in the chopped pecans gently. Pour the cream cheese mixture over the prepared crust and spread it into an even layer.

              Drizzle the caramel sauce over the top of the cheesecake layer, then use a toothpick or knife to swirl it slightly into the cream cheese mixture for a marbled effect.

                Bake in the oven for 30-35 minutes, or until the edges are set and the center has a slight jiggle.

                  Once done, remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight for the best texture.

                    Once chilled, lift the cheesecake out of the pan using the parchment paper. Cut into bars and sprinkle lightly with sea salt before serving.

                      Prep Time: 20 min | Total Time: 5 hours | Servings: 16 bars

                        - Presentation Tips: Serve the bars on a decorative platter and add a drizzle of extra caramel sauce on the side for dipping. Garnish with additional chopped pecans and a sprinkle of sea salt on top.