Description
These Caramel Pecan Turtle Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling, topped with rich caramel sauce, crunchy pecans, and a drizzle of semi-sweet chocolate. Perfectly balanced between sweet and nutty, these bars make an irresistible dessert for any occasion.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons melted butter
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1 cup caramel sauce
- 1 cup chopped pecans
- ½ cup semi-sweet chocolate chips (for melting and drizzling)
Instructions
- Prepare crust: Mix the graham cracker crumbs with melted butter until well combined. Press the mixture evenly into the bottom of a lined 9×13-inch baking pan. Bake the crust at 350°F (175°C) for 10 minutes to set.
- Make cheesecake filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract. Pour this cheesecake mixture over the pre-baked crust, smoothing the top evenly.
- Bake cheesecake: Bake the cheesecake layer at 350°F for 30 to 35 minutes, or until the center is just set and no longer jiggly. Remove from oven and allow the cheesecake to cool completely at room temperature.
- Add toppings and chill: Once cooled, spread the caramel sauce evenly over the cheesecake. Sprinkle the chopped pecans over the caramel layer. Melt the semi-sweet chocolate chips and drizzle the melted chocolate over the top in a decorative pattern. Refrigerate the bars for at least 2 hours before cutting and serving to allow the flavors to meld and textures to firm up.
Notes
- Use room temperature cream cheese for a smoother filling consistency.
- The caramel sauce can be homemade or store-bought depending on convenience.
- Ensure the cheesecake is completely cooled before adding toppings to prevent the caramel from melting.
- These bars keep well in the refrigerator for up to 4 days when stored in an airtight container.
- For easy cutting, warm the knife under hot water and wipe it dry before slicing the bars.
