Print

Decadent Pecan Praline Cheesecake Bars with Glossy Caramel Topping

pecan praline cheesecake bars - featured image
Print Recipe

Rich and comforting cheesecake bars featuring a buttery graham cracker crust, creamy cheesecake filling, crunchy pecan praline topping, and a glossy homemade caramel drizzle. Perfect for last-minute gatherings or indulgent treats.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup sour cream
  • 1 cup pecans, roughly chopped and toasted
  • ½ cup light brown sugar, packed
  • 3 tablespoons unsalted butter
  • 1 tablespoon heavy cream
  • Pinch of salt
  • ½ cup granulated sugar
  • 3 tablespoons unsalted butter, cut into pieces
  • ⅓ cup heavy cream, warmed
  • Pinch of salt

Instructions

  1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar until moistened. Press firmly into bottom of a 9×9-inch baking pan lined with parchment paper. Bake for 10 minutes and let cool.
  2. Beat softened cream cheese on medium speed until smooth, about 2-3 minutes. Gradually add granulated sugar and blend.
  3. Beat in eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until just combined. Avoid overmixing.
  4. Pour filling over crust and spread evenly. Bake at 325°F (163°C) for 35-40 minutes until edges are set but center jiggles slightly.
  5. Cool at room temperature for 1 hour, then refrigerate at least 3 hours or overnight to set.
  6. Prepare pecan praline topping: melt butter in saucepan over medium heat. Stir in brown sugar, heavy cream, and salt. Bring to gentle boil while stirring. Add pecans and cook 2-3 minutes until thickened. Remove from heat and cool slightly.
  7. Make caramel topping: heat granulated sugar in clean saucepan over medium heat without stirring until deep amber. Add butter, stirring until melted. Slowly pour in warm heavy cream while stirring; cook 1-2 minutes until smooth. Remove from heat and stir in salt.
  8. Spread pecan praline evenly over chilled cheesecake bars. Drizzle caramel sauce generously on top.
  9. Lift bars out using parchment paper and cut into 12 squares, dipping knife in hot water and wiping between cuts for clean edges.

Notes

Use room temperature cream cheese and eggs for smooth batter. Avoid overmixing to prevent cracks. Toast pecans for deeper flavor. Use a water bath for ultra-smooth cheesecake if desired. Be patient melting caramel to avoid burning. For gluten-free, substitute graham crumbs with gluten-free cookie crumbs. For dairy-free, use plant-based cream cheese, sour cream, and coconut cream in caramel.

Nutrition

Keywords: pecan praline, cheesecake bars, caramel topping, easy dessert, homemade caramel, pecan dessert, creamy cheesecake, holiday dessert

Find it online: https://chrisfeasts.com/decadent-pecan-praline-cheesecake-bars-recipe-easy-homemade-caramel-topping/