Decadent Caramel Cheesecake Bars (Print version)

Creamy baked cheesecake bars with a buttery graham crust, thick caramel layer, and crunchy pecan-toffee topping.

# Ingredients:

For the crust

01 - 2 cups (200 g) graham cracker crumbs
02 - 1/4 cup (50 g) packed light brown sugar
03 - 1/4 teaspoon fine salt
04 - 8 tablespoons (113 g) unsalted butter, melted

For the caramel layer

05 - 9 oz (255 g) soft caramel candies, unwrapped
06 - 1/4 cup (60 ml) heavy cream
07 - 1/2 teaspoon flaky sea salt, optional

For the cheesecake filling

08 - 24 oz (680 g) full-fat cream cheese, softened
09 - 3/4 cup (150 g) granulated sugar
10 - 1/3 cup (80 g) sour cream, room temperature
11 - 2 teaspoons vanilla extract
12 - 3 large eggs, room temperature
13 - 1/2 cup (55 g) chopped pecans
14 - 1/3 cup (55 g) toffee bits

# Instructions:

01 - Heat the oven to 325°F (165°C). Line a 9x13-inch baking pan with parchment paper, leaving overhang on two sides, and lightly grease the parchment.
02 - Stir the graham cracker crumbs, brown sugar, salt, and melted butter until evenly moistened. Press firmly into the pan and bake for 10 minutes. Cool for at least 15 minutes.
03 - Place the caramels and heavy cream in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until smooth. Spread about three-quarters of the caramel over the cooled crust and chill for 15 minutes.
04 - Beat the cream cheese and sugar on medium speed until smooth. Mix in the sour cream and vanilla. Add the eggs one at a time, mixing on low just until each egg is incorporated.
05 - Spread the cheesecake filling over the caramel layer. Spoon the remaining caramel over the top and swirl lightly with a knife. Sprinkle with pecans, toffee bits, and flaky salt if using.
06 - Bake for 35-40 minutes, until the edges are set and the center still has a slight jiggle. Cool completely at room temperature, then refrigerate for at least 4 hours before slicing.

# Good to know:

01 - Chill at least 4 hours before slicing. Overnight chilling gives the cleanest bars.
02 - Cut into 16 large bars or 24 smaller dessert-tray pieces.
03 - Store covered in the refrigerator for up to 4 days.

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