Rich, buttery, and indulgent, these caramel pecan cheesecake bars combine a crisp shortbread crust, a smooth cheesecake center, and a thick, gooey caramel pecan topping. They are easy to slice and make a crowd-pleasing dessert for holidays, potlucks, or special occasions.
Ingredients & Equipment
| Category | Ingredient / Item | Quantity |
| Crust | All-purpose flour | 1.5 cups (180 g) |
| Crust | Unsalted butter (melted or softened) | 1/2 cup (1 stick / 115 g) |
| Crust | Brown sugar | 1/4 cup (50 g) |
| Cheesecake Filling | Cream cheese (softened to room temperature) | 16 oz (2 blocks / 450 g) |
| Cheesecake Filling | Granulated sugar | 1/2 cup (100 g) |
| Cheesecake Filling | Large eggs | 2 |
| Cheesecake Filling | Vanilla extract | 1 tsp |
| Caramel Topping | Thick caramel sauce or melted soft caramels |
1 cup (approx. 250 g) |
| Caramel Topping | Pecan halves or chopped pecans |
1.5 cups |
| Equipment | 9×13-inch or 8×8-inch baking dish |
1 |
| Equipment | Parchment paper | 1 sheet |
Preparation & Baking
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