Description
Easy cheesecake bars with a pecan and caramel topping on a quick crust.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into cubes
- 1/2 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup caramel sauce
- 1/4 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- In a medium bowl, combine the flour and 1/4 cup sugar. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans.
- Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10-12 minutes, until lightly golden. Let cool slightly.
- In a separate bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Beat in the egg and vanilla extract until just combined.
- Pour the cream cheese mixture over the baked crust.
- Bake for 20-25 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Once cooled, drizzle the caramel sauce over the top. Sprinkle with the remaining 1/4 cup chopped pecans.
- Chill the bars for at least 2 hours before cutting into squares.
Notes
- For a cleaner cut, use a sharp knife dipped in hot water.
- Store leftover bars in an airtight container in the refrigerator.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: cheesecake bars, caramel pecan, easy dessert, shortcut crust, baked bars