Description
These Caramel Pecan Turtle Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer, topped with luscious caramel sauce, crunchy pecans, and a drizzle of melted semi-sweet chocolate. Perfectly sweet and rich, they make an indulgent treat 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
Instructions
- Prepare the crust: Combine the graham cracker crumbs with the melted butter until well mixed. Press the mixture evenly into a lined 9×13-inch baking pan. Bake at 350°F (175°C) for 10 minutes to set the crust.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time along with the vanilla extract, mixing until fully incorporated. Pour this mixture evenly over the pre-baked crust.
- Bake the cheesecake: Bake the assembly at 350°F (175°C) for 30-35 minutes, or until the center is set but still slightly jiggly. Remove from oven and allow it to cool completely at room temperature.
- Add toppings and chill: Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the chopped pecans on top, then melt the semi-sweet chocolate chips and drizzle the melted chocolate over the bars. Refrigerate for at least 2 hours before cutting and serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- You can use store-bought caramel sauce or make your own for a more homemade flavor.
- For easier cutting, chill the bars well and use a warm knife to slice.
- Store leftovers covered in the refrigerator for up to 5 days.
- To make the chocolate drizzle, melt chocolate chips gently in a microwave or double boiler, stirring frequently.
