Description
These Caramel Pecan Turtle Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling, topped with luscious caramel sauce, crunchy pecans, and rich melted chocolate. Perfectly balanced flavors and textures make these bars an irresistible dessert 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 (melted for drizzle)
Instructions
- Prepare the crust: Mix graham cracker crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a lined 9×13-inch pan to form the crust. Bake at 350°F for 10 minutes to set.
- Make the cheesecake filling: Beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add the eggs one at a time, followed by the vanilla extract, mixing until well combined. Pour this filling evenly over the pre-baked crust.
- Bake the cheesecake: Bake the assembled cheesecake bars at 350°F for 30-35 minutes or until the center is set but still slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
- Add toppings and chill: Once cooled, spread caramel sauce evenly over the cheesecake. Sprinkle chopped pecans on top, then drizzle melted semi-sweet chocolate chips over everything. Refrigerate the bars for at least 2 hours to allow them to set before slicing and serving.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Use a lining like parchment paper in the pan for easy removal of bars.
- Melt chocolate chips gently in the microwave or double boiler to create a smooth drizzle.
- Chilling time is important for clean slices and the best texture.
- Store leftovers refrigerated and consume within 4-5 days.
