Decadent Caramel Pecan Cheesecake Bars
Indulge in these rich and creamy Decadent Caramel Pecan Cheesecake Bars, perfect for special occasions or as a delightful treat for any day. This recipe combines a buttery vanilla wafer crust with a smooth cream cheese filling, topped with a luscious layer of melted caramel and a sprinkle of toasted pecans. Finished with a drizzle of rich semi-sweet chocolate, these bars are sure to impress your family and friends. This recipe, inspired by Kraft's Food & Family Magazine, Fall 2007, is perfect for sharing, as each bar offers a delightful blend of textures and flavors. Simply prepare, chill, and serve for a decadent dessert experience!
N/A
Servings
115
Calories
12
Ingredients
Ingredients
Pecan pieces
1 cup (divided (set aside 1/2 cup for topping))
Crushed vanilla wafers
1 1/2 cups ((about 50 Nilla wafers))
Butter
1/4 cup (melted)
Cream cheese
32 ounces (softened (Philadelphia recommended))
Sugar
1 cup
Sour cream
1 cup ((Breakstone's or Knudsen recommended))
Flour
3 tablespoons
Vanilla extract
1 tablespoon
Eggs
4
Caramels
24 ((Kraft's recommended))
Water
1 tablespoon
Semi-sweet chocolate baking squares
3 ((Baker's recommended))
Instructions
1
Preheat your oven to 325°F (160°C).
2
Line a 13x9-inch baking pan with aluminum foil, allowing the foil to extend over the edges for easy removal later.
3
Set aside 1/2 cup of pecan pieces for topping, and finely chop the remaining pecans.
4
In a medium bowl, combine the crushed vanilla wafers, chopped pecans, and melted butter. Mix until the crumbs are well coated.
5
Press this mixture firmly into the bottom of the prepared baking pan to form a crust.
6
Refrigerate the crust until you're ready to add the filling.
7
In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese and sugar together until smooth and creamy.
8
Add the sour cream, flour, and vanilla to the cream cheese mixture, and mix until well incorporated.
9
Add the eggs one at a time, mixing on low speed after each addition just until the ingredients are blended together.
10
Carefully pour the cream cheese mixture over the chilled crust, spreading it evenly.
11
Bake in the preheated oven for about 45 minutes, or until the center is almost set but slightly jiggly.
12
Remove the cheesecake from the oven and allow it to cool completely in the pan.
13
While cooling, place the caramels and water in a microwave-safe bowl, and microwave on HIGH for 1 minute, or until the caramels melt completely when stirred.
14
Pour the melted caramel over the cooled cheesecake layer, then sprinkle the reserved pecans on top.
15
Melt the semi-sweet chocolate according to package directions, and drizzle it over the caramel layer.
16
Refrigerate the cheesecake bars for at least 4 hours or overnight for best results.
17
Once chilled, use the foil overhang to carefully lift the cheesecake out of the pan, then cut into 32 pieces.
18
Store any leftovers in a tightly covered container in the refrigerator.
Nutrition Information
7.75g
Fat
10.53g
Carbs
1.38g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Caramel Pecan Cheesecake Bars?
These are rich and creamy dessert bars featuring a vanilla wafer and pecan crust, a smooth cream cheese filling, and a topping of melted caramel, toasted pecans, and semi-sweet chocolate.
How many bars does this recipe make?
This recipe yields 32 individual cheesecake bars.
What is the recommended oven temperature?
The oven should be preheated to 325 degrees Fahrenheit (160 degrees Celsius).
What size pan is needed for this recipe?
A 13x9-inch baking pan is required.
How should I prepare the baking pan?
Line the pan with aluminum foil, making sure the foil extends over the edges for easy removal of the bars later.
What ingredients are in the crust?
The crust is made from 1 1/2 cups of crushed vanilla wafers, 1/2 cup of finely chopped pecans, and 1/4 cup of melted butter.
How many vanilla wafers are needed for the crust?
You will need about 50 Nilla wafers to make 1 1/2 cups of crumbs.
How much cream cheese is used in the filling?
The recipe calls for 32 ounces of softened cream cheese.
Do I need to bake the crust before adding the filling?
No, the instructions state to refrigerate the crust until you are ready to add the filling.
What speed should I use for the electric mixer?
Use medium speed to beat the cream cheese and sugar, and low speed when adding the eggs.
How should eggs be added to the mixture?
Eggs should be added one at a time, mixing on low speed after each addition just until blended.
How much sour cream is included in the recipe?
The filling includes 1 cup of sour cream.
How long does the cheesecake bake?
Bake the cheesecake for approximately 45 minutes.
How do I know when the cheesecake is finished baking?
The cheesecake is done when the center is almost set but still slightly jiggly.
How do I melt the caramels for the topping?
Place 24 caramels and 1 tablespoon of water in a microwave-safe bowl and microwave on HIGH for 1 minute or until melted when stirred.
What kind of caramels are recommended?
Kraft's caramels are recommended for this recipe.
How do I prepare the pecans for the topping?
Reserve 1/2 cup of pecan pieces to sprinkle over the melted caramel layer.
What type of chocolate is used for the drizzle?
The recipe uses 3 squares of semi-sweet chocolate baking squares, such as Baker's brand.
How long should the bars chill before serving?
Refrigerate the bars for at least 4 hours, or overnight for the best results.
How do I remove the bars from the pan?
Use the aluminum foil overhang to carefully lift the entire cheesecake out of the pan before cutting.
What are the calories per bar?
Each bar contains approximately 115 calories.
How much fat is in one serving?
There are 7.75 grams of fat per serving.
What is the carbohydrate content per bar?
Each bar contains 10.53 grams of carbohydrates.
How much protein is in one bar?
Each serving provides 1.38 grams of protein.
How should I store leftovers?
Store any remaining bars in a tightly covered container in the refrigerator.
Is vanilla extract used in the filling?
Yes, the filling contains 1 tablespoon of vanilla extract.
Can I use any brand of cream cheese?
While any brand works, Philadelphia cream cheese is specifically recommended.
How much flour is in the cheesecake mixture?
The recipe uses 3 tablespoons of flour.
What is the origin of this recipe?
This recipe was inspired by Kraft's Food and Family Magazine from the Fall 2007 issue.
What are the main textures of these bars?
They offer a blend of a crunchy pecan crust, smooth cream cheese, and a chewy caramel and chocolate topping.