- Prepare the crust: Preheat your oven to 350°F (175°C). Combine pecan shortbread cookie crumbs, granulated sugar, and melted butter in a medium bowl. Press the mixture evenly into the bottom of a 9×13-inch baking pan lined with parchment paper. Bake for 8–10 minutes and allow to cool slightly.
- Make the cheesecake layer: In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and beat until creamy. Mix in eggs one at a time, followed by vanilla extract and sour cream, until fully combined and smooth.
- Assemble and bake: Pour the cheesecake filling over the baked crust and spread evenly. Bake for 25–30 minutes, or until the edges are set and the center is slightly jiggly. Allow to cool completely at room temperature, then refrigerate for at least 2 hours to set.
- Prepare the caramel topping: In a small saucepan over low heat, combine dulce de leche caramel and heavy cream. Stir until smooth and pourable. Let cool slightly.
- Top the cheesecake bars: Pour the caramel over the chilled cheesecake layer, spreading evenly with a spatula. Refrigerate for another 30–60 minutes to allow the caramel to set.
- Serve: Lift the bars from the pan using the parchment overhang. Cut into squares and serve chilled. Enjoy each bite of creamy cheesecake with buttery crust and luscious caramel!
Serving and Storage
- Serve chilled for the best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, wrap individual bars tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Tips
- Room temperature ingredients: Ensure cream cheese and eggs are at room temperature for a smooth, lump-free filling.
- Even crust: Press the crust firmly into the pan to prevent crumbling when slicing.
- Prevent cracks: Bake the cheesecake slowly and allow it to cool gradually to avoid cracks on the surface.
- Caramel consistency: If the caramel is too thick, add a little more heavy cream to make it pourable.
- Decorative touch: Sprinkle crushed pecans or a light drizzle of chocolate over the caramel for added flair.
Conclusion
These Caramel Cheesecake Bars are a decadent and irresistible dessert that combines a buttery pecan crust, creamy cheesecake filling, and smooth caramel topping. Easy to make and perfect for sharing, they are sure to impress anyone who takes a bite. One serving is never enough, and once you try them, these bars are destined to become a go-to recipe for any special occasion or sweet craving!
FAQ
Q: Can I make these bars ahead of time?
A: Yes! You can prepare them a day in advance and refrigerate. Add the caramel topping the same day for best presentation.
Q: Can I use store-bought caramel sauce instead of dulce de leche?
A: Absolutely. Use a thick caramel sauce and adjust the heavy cream as needed for a smooth topping.
Q: Can these bars be frozen?
A: Yes, freeze individual bars tightly wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator before serving.
Q: How do I get clean cuts when slicing the bars?
A: Use a hot knife (dip in hot water and wipe dry) to cut neat squares without cracking the cheesecake.
Q: Can I use a different type of cookie for the crust?
A: Yes! Shortbread or graham crackers work well, but pecan shortbread adds a rich, nutty flavor that complements the caramel and cheesecake layers.