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Best Salted Caramel Cheesecake Bars Recipe Easy Pecan Shortbread Crust

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These salted caramel cheesecake bars feature a buttery pecan shortbread crust, a silky tangy cheesecake layer, and a luscious salted caramel topping. Perfect for gatherings and easy to make in under 90 minutes.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) finely chopped pecans, toasted
  • 1/4 cup (50g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, softened
  • 16 oz (450g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 3/4 cup (150g) packed light brown sugar
  • 6 tablespoons (85g) unsalted butter
  • 1/3 cup (80ml) heavy cream
  • 1 teaspoon sea salt

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving extra hanging over the edges.
  2. Make the pecan shortbread crust: In a bowl, combine flour, toasted pecans, granulated sugar, and salt. Add softened butter and mix until coarse crumbs form.
  3. Press the crust mixture evenly into the bottom of the prepared pan and bake for 15 minutes until set and slightly golden. Let cool slightly.
  4. Prepare the cheesecake filling: Beat cream cheese until smooth. Add sugar and beat until incorporated.
  5. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until combined.
  6. Pour cheesecake batter over the cooled crust and smooth the top.
  7. Bake for 35-40 minutes until edges are set but center jiggles slightly.
  8. Make the salted caramel: Melt butter in a saucepan over medium heat. Stir in brown sugar and cook until bubbling, about 2 minutes.
  9. Slowly whisk in heavy cream and bring to a gentle boil for 1-2 minutes until slightly thickened. Remove from heat and stir in sea salt. Let cool slightly.
  10. Remove cheesecake from oven and cool for 10 minutes. Pour salted caramel evenly over the top and return to oven for 5 minutes to set caramel slightly.
  11. Cool completely at room temperature, then refrigerate for at least 3 hours or overnight.
  12. Use parchment paper overhang to lift bars from pan and cut into 12 squares using a warm, dry knife.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Press crust firmly to hold together. Add caramel slowly to avoid graininess. Let cheesecake cool before adding caramel and chilling to prevent cracking. Warm knife between cuts for clean slices.

Nutrition

Keywords: salted caramel, cheesecake bars, pecan shortbread crust, dessert bars, easy cheesecake, caramel topping

Find it online: https://fuzzyforker.com/best-salted-caramel-cheesecake-bars-recipe-easy-pecan-shortbread-crust/