Description
These Caramel Pecan Turtle Cheesecake Bars combine a buttery graham cracker crust with a smooth cream cheese filling, topped with rich caramel sauce, crunchy pecans, and a drizzle of semi-sweet chocolate. Perfect for a decadent dessert that’s easy to make and serve in bars.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- 6 tablespoons melted butter
Filling
- 2 (8 oz) packages cream cheese, softened
- ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Toppings
- 1 cup caramel sauce
- 1 cup chopped pecans
- ½ cup semi-sweet chocolate chips (for melting)
Instructions
- Prepare the crust: In a medium bowl, mix the graham cracker crumbs with the melted butter until evenly combined. Press the mixture firmly into the bottom of a lined 9×13-inch baking pan. Bake in a preheated oven at 350°F (175°C) for 10 minutes to set the crust.
- Make the filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Pour this mixture evenly over the pre-baked crust.
- Bake the cheesecake bars: Return the pan to the oven and bake the filling for 30 to 35 minutes, or until the center is set and only slightly jiggly. Remove from oven and allow 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. Melt the semi-sweet chocolate chips (using a microwave or double boiler) and drizzle the melted chocolate over the pecans and caramel. Refrigerate the bars for at least 2 hours to set before slicing and serving.
Notes
- Use softened cream cheese for a smooth filling and to avoid lumps.
- Ensure the cheesecake is completely cooled before adding toppings to prevent melting.
- For easier slicing, chill the bars thoroughly and use a sharp knife.
- You can substitute walnuts for pecans if preferred.
- Store leftover bars in the refrigerator for up to 5 days.
