Double Caramel-Pecan Cheesecake Bars Recipe - Allrecipes.com
Double Caramel-Pecan Cheesecake Bars Recipe
  • READY IN 5+ hrs

Double Caramel-Pecan Cheesecake Bars

Recipe by  

"A dreamy cheesecake with caramel on a pecan crust is topped with more chopped pecans and drizzled with caramel."

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Ingredients Edit and Save

Original recipe makes 32 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min.
  2. Beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 Tbsp. of the water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
  3. Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.
  4. Place remaining caramels in microwaveable bowl. Add remaining 1 Tbsp. water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 5 hrs 25 mins

Footnotes

  • Kraft Kitchens Tips
  • Size-Wise: Make a celebration extra special with these indulgent cheesecake bars!
  • Jazz It Up: Melt 3 squares BAKER'S Semi-Sweet Baking Chocolate as directed on package; drizzle over top of prepared cheesecake. Refrigerate at least 4 hours before serving.
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Reviews More Reviews

Jul 20, 2009

This cheesecake recipe is wonderful! The texture is perfect and the crust was delicious! One thing I would for sure change is the caramel topping. It was tasty, but the caramel hardned once I placed it in the fridge and when I tried to cut it, the topping messed up. I suggest a LIQUID CARAMEL TOPPING that is normally for ice cream. That way it is soft. But keep the caramel candy in the cheesecake part, it was delicious.

 
Oct 15, 2009

Oh my goodness! What a wonderful cheesecake! The texture is so creamy and the crust, mmm. The pecans just add a special touch to it. I made this recipe almost as exactly stated. The only change I made was the caramel I used. I did not use Kraft caramels, I used Praline Sundae Topping (with the nuts omitted - recipe from this site) for the entire recipe. The amount to be used in the batter (36 melted caramels) would be 1¼ cups. (special thanks to redneck gramma for calling Kraft to find out!) This cheesecake baked up perfectly and I did not top it with the nuts and caramel right away because sometimes I like plain cheesecake. When enjoyed plain, you can tell that it is a caramel cheesecake. The flavour is subtle yet noticeable and perfect on it's own. I added caramel and pecans to individual servings and wow, just looking at it was like eye candy - digging into it was heavenly! Thanks for the recipe. Delightful!

 

24 Ratings

Jun 18, 2009

This is scrummy, the only change I made was to use liquid caramel topping, it stayed soft and creamy.

 
May 15, 2009

amazing recipe!!! We made it for mother's day and it was the perfect treat - a must-have for cheese cake lovers with a sweet tooth. The only thing was that the caramel on top hardened until it was like toffee, so I would suggest leaving it out for a bit before serving so the caramel is soft. I will be making this one again!

 
Oct 05, 2009

This is awesome!!! I decided to take a chance and try it for a dinner party we were invited to (I volunteered to bring dessert); and it was sooooooo good!! And easy. Will make it a part of my standard recipes. I did do like others recommended and used the store bought caramel topping. Thx so much Philadelphia....great recipe!!

 
Aug 24, 2009

This is so good, I have made this several times and everyone loves it.

 
Dec 30, 2009

I always heard that making cheesecake was difficult, but after making this one, I guess I don't understand why. Family and friends said I should sell it... it was that good. It was my first ever try to, so it doesn't get much easier or better than that. Thanks for the recipe!!!

 
Nov 19, 2009

This cheesecake was yummy and extremely easy to make. I made a mistake in measuring, so ended up having to double the recipe, which was actually a good thing because it was gone quickly when my husband brought it to work. I ended up making a 9 X 13 inch rectangular pan and a 7 X 11 brownie pan. They came out light and tasty. I did use the melted caramels in the cake, but drizzled caramel sundae sauce over the top.

 

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Nutrition

  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 196 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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