Introduction

These Caramel Cheesecake Bars are a decadent and creamy dessert with a crunchy pecan shortbread crust, smooth cheesecake filling, and a rich caramel topping. They are the perfect combination of textures and flavors, making them a crowd-pleaser for any occasion. Whether served chilled or at room temperature, these bars are guaranteed to satisfy your sweet tooth!

Ingredients

For the Crust:

• 3 cups pecan shortbread cookie crumbs (about 24 cookies from a 13-ounce package)
• 2 tablespoons granulated sugar
• ½ cup salted butter, melted

For the Cheesecake Layer:

• 16 ounces cream cheese, softened to room temperature
• ⅔ cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ⅓ cup sour cream

For the Caramel Topping:

• 13.4 ounces dulce de leche caramel
• 3 tablespoons heavy cream

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, making sure to leave some extra hanging over the edges for easy removal of the bars later.

Step 2: Prepare the Crust

In a medium mixing bowl, combine the pecan shortbread cookie crumbs, granulated sugar, and melted butter. Stir until the crumbs are evenly coated. Press this mixture into the bottom of the prepared baking pan, ensuring it’s packed in tightly to form a solid crust. Set aside.

Step 3: Make the Cheesecake Filling

In a large mixing bowl, use a handheld mixer on medium speed to beat the softened cream cheese for 1 to 2 minutes until smooth and fluffy. Add the granulated sugar and continue beating for another 30 seconds to combine.

Add the eggs and vanilla extract, mixing just until fully incorporated. Be careful not to overbeat, as too much air in the batter can cause cracks during baking. Stir in the sour cream until the mixture is smooth and creamy.

Step 4: Bake the Cheesecake

Pour the cheesecake batter over the prepared crust and smooth the top. Gently tap the baking pan on the counter to release any air bubbles trapped in the batter.

Bake in the preheated oven for 40 to 45 minutes, or until the cheesecake is set and no longer jiggles in the center when moved slightly. Once done, turn off the oven and crack the door open slightly, leaving the cheesecake to cool in the oven for about 30 minutes. This gradual cooling process helps prevent cracks on the top of the cheesecake.

Step 5: Prepare the Caramel Topping

In a small, microwave-safe bowl, combine the dulce de leche caramel and heavy cream. Heat the mixture in the microwave for 30 to 45 seconds, then stir until smooth and combined.

Step 6: Add the Caramel Topping

Once the cheesecake has finished cooling in the oven, remove it and spread the caramel mixture evenly over the top of the cheesecake layer. Allow the bars to cool at room temperature for 30 to 60 minutes.

Step 7: Chill and Serve

Transfer the caramel cheesecake bars to the refrigerator to chill for at least 3 to 4 hours, or overnight for best results. The colder the bars are, the cleaner your cuts will be when slicing.

When ready to serve, use the parchment paper to lift the cheesecake bars out of the pan and onto a cutting board. Slice into squares and enjoy!

Tips for Perfect Caramel Cheesecake Bars

• Ensure the cream cheese is softened to room temperature to avoid lumps in your cheesecake filling.
• For clean slices, chill the bars thoroughly before cutting. You can also place them in the freezer for about 30 minutes to firm up the caramel before slicing.
• These bars can be served chilled or at room temperature. Keep in mind that the caramel will be firmer when cold and softer as it reaches room temperature.

Nutritional Information (per serving)

• Calories: 613 Kcal
• Carbohydrates: 25g
• Protein: 8g
• Fat: 56g
• Saturated Fat: 21g
• Cholesterol: 130mg
• Sodium: 259mg
• Potassium: 237mg
• Fiber: 3g
• Sugar: 21g
• Vitamin A: 1197 IU
• Calcium: 93mg
• Iron: 1mg

These Caramel Cheesecake Bars are a rich, creamy dessert that everyone will love. Whether for a holiday gathering or just because, these decadent bars are sure to be a hit!