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Decadent Salted Caramel Cheesecake Bars with Pecan Crust

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These decadent salted caramel cheesecake bars feature a buttery pecan crust, a creamy cheesecake layer, and a luscious homemade salted caramel sauce. Perfect for any occasion, they are rich yet balanced with a hint of saltiness.

Ingredients

Scale
  • 1 ½ cups pecans, toasted and finely chopped
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • ¼ cup brown sugar, packed
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream (or Greek yogurt)
  • 1 cup granulated sugar (for caramel)
  • 6 tablespoons unsalted butter, cut into cubes (for caramel)
  • ½ cup heavy cream, warmed (for caramel)
  • 1 teaspoon sea salt flakes (for caramel)

Instructions

  1. Preheat oven to 350°F (175°C). Toast pecans in a dry skillet over medium heat for about 5 minutes until fragrant, stirring often. Cool and finely chop.
  2. In a large bowl, combine chopped pecans, flour, brown sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand.
  3. Press pecan mixture evenly into the bottom of a greased or parchment-lined 9×9-inch pan. Compact firmly. Bake for 12 minutes until golden and set. Let cool slightly.
  4. In a mixing bowl, beat softened cream cheese with sugar until smooth and creamy, about 2-3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract and sour cream until combined. Avoid overmixing.
  5. Pour cheesecake filling over warm crust, smoothing the top. Bake at 350°F (175°C) for 25 to 30 minutes, until edges are set but center jiggles slightly.
  6. While baking, make caramel sauce: In medium saucepan over medium heat, melt sugar by swirling pan gently without stirring until deep amber color. Add butter cubes carefully and stir until melted. Slowly whisk in warm heavy cream. Remove from heat and stir in sea salt flakes. Let cool slightly.
  7. When bars are cooled to room temperature, drizzle salted caramel sauce evenly over top. Refrigerate at least 2 hours to set.
  8. Run a sharp knife under hot water, dry it, then slice bars into squares for clean cuts.

Notes

Toast pecans until fragrant but not browned to avoid bitterness. Use room temperature cream cheese and eggs for smooth batter. Swirl pan gently when melting sugar for caramel to prevent crystallization. Warm cream before adding to caramel to avoid seizing. Line pan with parchment paper for easy removal. Refrigerate bars at least 2 hours before slicing. For clean cuts, dip knife in hot water and dry before slicing.

Nutrition

Keywords: salted caramel, cheesecake bars, pecan crust, homemade caramel, easy dessert, quick cheesecake, pecan dessert, caramel sauce

Find it online: https://emmayum.com/decadent-salted-caramel-cheesecake-bars-with-pecan-crust-easy-homemade-recipe/