Caramel Pecan Cheesecake Bars
Ingredients
Cheesecake Bars
- 1 sleeve Graham Crackers about 1 ½ cups crumbs
- ⅓ cup + 2 tbsp. Granulated Cane Sugar
- 6 tbsp. Butter melted
- 2 ½ packets Cream Cheese softened, (1.25 lbs.)
- 1 large Egg + 1 Egg Yolk
- 2 tbsp. Sour Cream
- 1 tsp. Vanilla Extract or vanilla bean powder
- ½ tsp. Ground Cinnamon
Caramel Pecan Topping
- Klarbrunn Black Cherry for serving
- ½ cup Brown Sugar packed
- ¼ cup Unsalted or Salted Butter
- ¼ cup Honey
- ½ cup Heavy Cream
- 1 tsp. Vanilla Extract
- 1 cup Toasted Pecans roughly chopped
Instructions
Cheesecake Bars
- Preheat oven to 350F. Butter an 8×8” baking pan and line the bottom with parchment paper that extends over the edges for “sleeves” to easily remove after baking.
- In a food processor, add the graham crackers. Pulse until fine crumbs. Add the melted butter and 2 tbsp. sugar. Pulse until the crumbs are moist.
- Add the graham crust mixture to the prepared pan. Pat down to an even surface with the back of a spoon. Bake for 10 minutes, then let cool as you prepare the filling.
- Clean out the food processor, then add the softened cream cheese, egg, egg yolk, sour cream, remaining 1/3 cup sugar, and vanilla. Blend on low speed until smooth and creamy.
- Pour the cheesecake filling over the crust. Tap on the counter 3 times to remove any bubbles.
- Bake for 20-25 minutes, until the edges are set, and center is jiggly.
- Cool at room temperature for 30 minutes while you prepare the caramel pecan topping.
Caramel Pecan Topping
- Combine the brown sugar, butter, and honey in a saucepan over medium heat. Stir until the sugar dissolves.
- Bring the mixture to a boil, then slowly drizzle in the heavy cream as you stir.
- Whisking continuously, cook another 3-4 minutes to thicken.
- Remove from heat. Stir in the pecans and vanilla.
- Let cool 10 minutes before pouring evenly over the cheesecake.
- Transfer the cheesecake to the fridge to chill 2 hours to overnight (best).
- Enjoy with Klarbrunn Black Cherry for a complementary refreshment!