Pecan Pie Cheesecake Bars with Salted Caramel & Chocolate
Pecan Pie Cheesecake Bars with Salted Caramel & Chocolate
Ingredients
For the Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 teaspoon salt
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
For the Pecan Pie Topping
- 1/2 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
For the Salted Caramel Drizzle
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warm
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon sea salt
For the Chocolate Drizzle
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350
- 2
For the Shortbread Crust: In a large bowl, combine flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking pan.
⏱️ 10 min
- 3
Bake the crust for 15-18 minutes, or until lightly golden brown. Remove from oven and set aside to cool slightly.
⏱️ 18 min•🌡️ 350
- 4
For the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until just combined. Do not overmix.
⏱️ 10 min
- 5
Pour the cheesecake filling over the warm crust and spread evenly. Return to the oven and bake for 20-25 minutes, or until the edges are set but the center still jiggles slightly.
⏱️ 25 min•🌡️ 350
- 6
While the cheesecake bakes, prepare the Pecan Pie Topping: In a medium bowl, whisk together light corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth. Stir in the pecan halves.
⏱️ 10 min
- 7
Carefully pour the pecan pie topping over the partially baked cheesecake. Return to the oven and bake for another 20-25 minutes, or until the pecan topping is set and lightly browned.
⏱️ 25 min•🌡️ 350
- 8
Remove the bars from the oven and let them cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
⏱️ 240 min
- 9
For the Salted Caramel Drizzle: In a medium saucepan, combine granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it boil until it turns a deep amber color. This can take 8-10 minutes. Do not burn.
⏱️ 10 min
- 10
Carefully and slowly whisk in the warm heavy cream (it will bubble up). Remove from heat and whisk in the softened butter and sea salt until smooth. Let cool slightly.
⏱️ 5 min
- 11
For the Chocolate Drizzle: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until melted and smooth.
⏱️ 2 min
- 12
Once the bars are chilled, lift them out of the pan using the parchment paper overhang. Drizzle generously with the cooled salted caramel and then with the melted chocolate. Cut into bars and serve.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pecan Pie Cheesecake Bars with Salted Caramel & Chocolate
Ingredients
For the Shortbread Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/4 teaspoon salt
For the Cheesecake Filling
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
For the Pecan Pie Topping
- 1/2 cup light corn syrup
- 1/2 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
For the Salted Caramel Drizzle
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warm
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon sea salt
For the Chocolate Drizzle
- 1/2 cup semi-sweet chocolate chips
- 1/2 teaspoon coconut oil
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 350 - 2
For the Shortbread Crust: In a large bowl, combine flour, granulated sugar, and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared baking pan.
⏱️ 10 min - 3
Bake the crust for 15-18 minutes, or until lightly golden brown. Remove from oven and set aside to cool slightly.
⏱️ 18 min•🌡️ 350 - 4
For the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and heavy cream until just combined. Do not overmix.
⏱️ 10 min - 5
Pour the cheesecake filling over the warm crust and spread evenly. Return to the oven and bake for 20-25 minutes, or until the edges are set but the center still jiggles slightly.
⏱️ 25 min•🌡️ 350 - 6
While the cheesecake bakes, prepare the Pecan Pie Topping: In a medium bowl, whisk together light corn syrup, brown sugar, melted butter, eggs, vanilla extract, and salt until smooth. Stir in the pecan halves.
⏱️ 10 min - 7
Carefully pour the pecan pie topping over the partially baked cheesecake. Return to the oven and bake for another 20-25 minutes, or until the pecan topping is set and lightly browned.
⏱️ 25 min•🌡️ 350 - 8
Remove the bars from the oven and let them cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
⏱️ 240 min - 9
For the Salted Caramel Drizzle: In a medium saucepan, combine granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and let it boil until it turns a deep amber color. This can take 8-10 minutes. Do not burn.
⏱️ 10 min - 10
Carefully and slowly whisk in the warm heavy cream (it will bubble up). Remove from heat and whisk in the softened butter and sea salt until smooth. Let cool slightly.
⏱️ 5 min - 11
For the Chocolate Drizzle: In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until melted and smooth.
⏱️ 2 min - 12
Once the bars are chilled, lift them out of the pan using the parchment paper overhang. Drizzle generously with the cooled salted caramel and then with the melted chocolate. Cut into bars and serve.
⏱️ 5 min