Introduction
Lets make the epic dessert to impress your friends and family. Oh my, These Caramel Pecan Cheesecake Bars are heaven! So decadent and rich with that incredible pecan crunch. Tastes wonderful on anything from bars to crumbles.
Why Make This Recipe
These Caramel Pecan Cheesecake Bars need to be made because those flavors mixed together with a gluten free shortbread crust are unbeatable. The rich and creamy cheesecake works so well with the sticky caramel that is mixed in the toasted crunchy pecans. Also, they are also simple to prepare and can be prepped ahead of time- win-win! Perfect for parties, potlucks or a little treat to have at home!
Instructions for making Caramel Pecan Cheesecake Bars
Ingredients:
- 1 ½ cups Vanilla Wafer Crumbs (about 50 low-fat vanilla wafers)
- 1/4 cup (½ stick) butter, melted
- 8 oz cream cheese (4 packages), room temperature
- 1 cup granulated white sugar
- 1 cup sour cream
- 3 tablespoons of all purpose flour
- 1 tablespoon vanilla extract
- 4 large eggs
- 24 soft caramels, unwrapped
- 1 tablespoon water
- 3 squares Baker's® semi-sweet baking chocolate, chopped
- ½ cup chopped pecans
Directions:
- Begin by preparing the crust. Combine the crushed vanilla wafers with melted butter and press into a greased pan. It will make for a yummy crust of your cheesecake.
- Beat the cream cheese in a large bowl until smooth. Mix in sugar and then sour cream, flour, + vanilla. At last, add the eggs individually stirring effectively after every.
- Spread the cheesecake mixture over top of crust. Put into a preheated 325°F (160°C) oven and bake for approximately for about 50-60 minutes. The sides should be set and the center will jiggle slightly.
- Let the cheesecake cool, off the heat to prepare topping. Place caramels in a microwave safe bowl and add water. Microwave on HIGH 1 minute, stirring until melted and smooth.
- Carefully pour the melted caramel over top of chilled cheesecake, followed by the chopped pecans.
- Optionally, melt the chopped chocolate according to package directions for added decoration. Then drizzle over the caramel and pecans.
- Chill the cheesecake for atleast 4 hours or overnight. To serve, remove from pan by loosening the sides with knife and lifting out carefully using foil. Cut into bars and enjoy!
Directions for Caramel Pecan Cheesecake Bars
I think they are straight out from the fridge and freezer. The best, those who sweeten your end of meal or serve to accompany the afternoon coffee are also in the ranking
How Do I Store These Carmel Pecan Cheesecake Bars
The leftovers will keep in a tightly covered container the refrigerator. I mean, these bars will last in the fridge for a few days.
How to Prepare Caramel Pecan Cheesecake Bars
For a better filling, cream your cheese at room temp
Add more or less pecans to taste.
For more flavor you can sprinkle a little sea salt into the caramel mixture while melting.
Variation
Skip the chocolate chips for a smooths cheesecake, or stir them in to make Chocolate Chip Peanut Butter Cookie Dough Cheesecake!
FAQs
Q: Is there another type of nut I can substitute?
A: Yes! If you like, substitute walnuts or almonds) for the pecans.
Q: How long does it last:
A: They last around 4-5 days in the fridge
Q: Can I freeze these bars?
A: Yes, you can freeze them! That would be my preference but the ezekiel wraps came out as a complete mess when I tried this method — they stuck to each other like glue so just wrap them tight and they should keep for about 2 months in your freezer!
