Get the Recipe:
Caramel Cheesecake Bars
These caramel cheesecake bars feature a buttery crust layered with gooey caramel, creamy baked cheesecake, and a crunchy pecan-toffee topping. They’re an easy make-ahead dessert that slices beautifully and is perfect for sharing.
Ingredients
For the crust:
- 2 cups (240 g) all-purpose flour
- 1 cup (226 g) unsalted butter, cold and cut into 1/2-inch cubes
- ½ cup (100 g) granulated sugar
For the caramel:
- 9 ounces (255 g) soft caramels
- ¼ cup (60 ml) heavy cream
For the cream cheese filling:
- 16 ounces (454 g) cream cheese, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped pecans
- ¼ cup toffee bits
Recommended Products
Instructions
To make the crust:
- Preheat oven to 325°F (160°C). Grease a 9"x13" baking pan. If you prefer, first line with parchment paper for easy removal.
- Place the flour, butter, and sugar in the bowl of a food processor. Pulse until combined and a dough forms. (You can instead mix with a pastry blender or a fork, althought the food processor method works really well.)
- Press the dough evenly into the bottom of the prepared pan.
- Bake 25 minutes, or until the crust is beginning to brown. Set aside to cool completely.
To make the caramel layer:
- Unwrap the caramels and place in a microwave-safe bowl along with the cream. Heat in 30-second intervals, stirring in between, until the caramels are melted. Stir until smooth.
- Spread the caramel evenly over the cooled crust, leaving a small border around the edges (1/4 to 1/2 inch). Set aside until the caramel has cooled and is firm. Or, place in the refrigerator for about 20 minutes to chill and set.
To make the cream cheese filling:
- Preheat oven to 350°F (175°C).
- Using an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Spread the cream cheese mixture evenly over the caramel.
- Sprinkle with pecans and toffee bits.
- Bake 35 to 40 minutes, or until set. Cool completely, then chill at least 4 hours before cutting into bars.
Video
Notes
- Line the pan with parchment paper and leave an overhang for easier removal and slicing.
- Allow the caramel layer to cool and lightly set before adding the cheesecake filling so the layers stay distinct.
- A thick store-bought or homemade caramel sauce can be used in place of melted caramels. Use about a cup and be sure it’s cool and spreadable before layering.
- The bars are done when the edges are set and the center still has a slight jiggle.
- Chill thoroughly before slicing for the cleanest cuts.
- These bars are quite rich, so you can cut them into different sizes depending on how you plan to serve them. Slice into 16 larger bars for a full-size dessert or 24 smaller bars for bite-size portions.
- For a salted caramel version, sprinkle flaky salt over the caramel layer or the finished bars.
- These bars can be made a day in advance and stored covered in the refrigerator. They also freeze well for up to 2 months.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!
