Caramel Cheesecake Bars With Praline Pecan Topping
Caramel cheesecake bars with praline pecan topping are buttery, decadent, and best of all--easy dessert bars to make for the holidays or any occasion.
Servings: 12
Calories: 400kcal
Ingredients
Graham Cracker Crust
- 2 cups crushed graham crackers 1 envelope of crackers or 8 crackers
- 1/2 cup melted butter
- 2 Tbsp. white sugar
Cheesecake Layer
- 16 oz. softened cream cheese
- 1/4 cup sour cream
- 1/2 cup brown sugar
- 2 tsp. vanilla extract
- 1 egg
- 2 Tbsp. all-purpose flour
- 1/3 cup of caramel topping
Praline Topping
- 1/2 cup caramel topping
- 1/2 cup chopped pecans
Instructions
- Heat oven to 350-degrees. Line a square 9-inch by 9-inch baking pan with tin foil or parchment paper. Spray the inside with non-stick spray.
- Graham Cracker Crust
- Crush the graham crackers in a Cuisinart or by hand and add to a medium bowl.
- Next, add the sugar and melted butter and mix well.
- Press the ingredients into the square baking dish and set it aside.
- Cheesecake Layer
- In a large bowl, add the softened cream cheese and cream with a hand mixer at medium speed.
- Next, add the sour cream, egg, vanilla extract, and brown sugar and mix well.
- Add the flour and 1/3 cup of caramel topping and mix well.
- Pour into the square baking dish on top of the graham cracker crust.
- Bake, uncovered, for 45 minutes or until golden brown.
- Refrigerate for one hour.
- Praline Pecan Gooey Layer
- Add 1/2 cup of caramel topping and 1/2 cup of chopped pecans to a small bowl and mix.
- Pour over the cheesecake and gently spread it out to the edges.
- Refrigerate for three more hours.
Video
Notes
TIP: I bought and used Hershey's Caramel Topping. It's a 14 oz. container and that worked perfectly.
Nutrition
Serving: 1 | Calories: 400kcal | Carbohydrates: 37g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Cholesterol: 77mg | Sodium: 331mg | Fiber: 1g | Sugar: 28g