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Creamy Salted Caramel Cheesecake Bars

salted caramel cheesecake bars - featured image
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These creamy salted caramel cheesecake bars feature a buttery pecan shortbread crust, smooth cheesecake filling, and a luscious salted caramel drizzle, perfect for an easy homemade dessert that impresses.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) finely chopped pecans, toasted
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick or 113g) unsalted butter, softened
  • 16 oz (454g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) sour cream
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (3/4 stick or 85g) unsalted butter, cubed
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon flaky sea salt

Instructions

  1. Preheat oven to 350°F (175°C). In a bowl, combine flour, chopped pecans, sugar, and salt. Cut in softened butter until mixture resembles coarse crumbs. Press evenly into bottom of greased 8×8-inch pan. Bake 15 minutes until lightly golden. Let cool slightly.
  2. Beat softened cream cheese in a large bowl on medium speed until smooth (2-3 minutes). Gradually add sugar and beat until silky. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream. Pour over warm crust and spread evenly.
  3. Bake cheesecake bars for 35–40 minutes until edges are set but center jiggles slightly. Turn off oven and leave bars inside with door slightly open for 10 minutes to cool gently.
  4. Remove from oven and cool to room temperature. Cover and refrigerate at least 3 hours or overnight.
  5. Make salted caramel: In medium saucepan over medium heat, melt sugar while stirring constantly until deep amber. Carefully add butter and whisk until melted. Remove from heat and slowly whisk in warm heavy cream. Stir in flaky sea salt. Let cool slightly to thicken but remain pourable.
  6. Drizzle salted caramel over chilled cheesecake bars in zigzag or swirl pattern. Optionally sprinkle extra chopped pecans on top. Cut into squares with a sharp knife, wiping clean between cuts.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not overbake cheesecake; center should jiggle slightly. Watch caramel sugar carefully to avoid burning. Toast pecans for nuttier flavor. Chill bars overnight for best texture. Warm caramel gently if it hardens before drizzling.

Nutrition

Keywords: cheesecake bars, salted caramel, pecan shortbread crust, easy dessert, homemade cheesecake, caramel drizzle, creamy dessert

Find it online: https://leilameals.com/creamy-salted-caramel-cheesecake-bars-recipe-easy-homemade-dessert/