Ingredients:
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup packed light brown sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 16 ounces cream cheese, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
Caramel Topping:
- 1 cup packed light brown sugar
- ¼ cup unsalted butter
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ cup chopped pecans
Instructions:
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, brown sugar, and melted butter in a bowl.
- Press the mixture into a 9×13 inch baking pan.
- Bake for 10 minutes, then let cool completely.
Make the Filling:
- In a large bowl, beat cream cheese until smooth.
- Gradually beat in granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gently fold in sour cream.
- Pour the filling over the cooled crust.
Prepare the Caramel Topping:
- In a saucepan, combine brown sugar, butter, and heavy cream.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer for 5 minutes, or until thickened.
- Stir in vanilla extract.
- Pour the caramel over the cheesecake filling.
- Sprinkle with chopped pecans.
Bake:
- Bake for 40-45 minutes, or until the center is set.
- Let cool completely before cutting into bars.
Tips:
- For a richer flavor, use dark brown sugar.
- For a nuttier flavor, add more pecans to the crust or topping.
- To prevent cracking, avoid overbaking.
- Store leftover bars in an airtight container in the refrigerator.
Enjoy these decadent caramel pecan cheesecake bars with a cup of coffee or tea.