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Ultra close-up macro of creamy sliced cheesecake bars on buttery shortbread crust topped with gooey brown sugar pecans and dripping salted caramel sauce

Salted Caramel Pecan Cheesecake Bars

Decadent three-layer dessert bars featuring a crisp buttery shortbread crust, rich and tangy vanilla bean cheesecake, and a luscious topping of gooey brown sugar toasted pecans finished with sea salt caramel.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Calories: 395
Ingredients Method Nutrition

Ingredients
  

Shortbread Crust
  • 2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 cup (2 sticks) unsalted butter cold and cubed
  • 1/4 tsp salt
Creamy Cheesecake Layer
  • 16 oz (2 blocks) cream cheese softened to room temperature
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 1/4 cup sour cream
  • 1 tsp pure vanilla extract
Gooey Pecan Pie Topping
  • 2 cups pecans coarsely chopped
  • 1/2 cup packed dark brown sugar
  • 1/3 cup pure maple syrup or honey
  • 4 tbsp unsalted butter melted
  • 2 tbsp heavy whipping cream
  • 1/2 tsp ground cinnamon
  • 1/4 cup salted caramel sauce for drizzling
  • 1/2 tsp flaky sea salt for garnish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a food processor or bowl, pulse flour, powdered sugar, cold butter cubes, and salt until a crumbly dough forms. Press firmly and evenly into the bottom of the prepared pan. Bake for 14 to 15 minutes until edges are lightly golden.
  3. In a large mixing bowl, beat softened cream cheese and granulated sugar on medium speed for 2 minutes until completely smooth. Beat in eggs one at a time, followed by sour cream and vanilla extract just until combined. Pour over the warm shortbread crust.
  4. In a medium bowl, stir together chopped pecans, dark brown sugar, maple syrup, melted butter, heavy cream, and cinnamon until well combined. Spoon the pecan mixture gently and evenly over the cheesecake layer.
  5. Bake at 350°F for 30 to 35 minutes until the cheesecake center is set and the pecan topping is bubbling around the edges.
  6. Cool completely at room temperature for 1 hour, then chill in the refrigerator for at least 3 hours (or overnight) until completely firm.
  7. Lift bars out using parchment paper handles. Drizzle with warm salted caramel sauce and sprinkle with flaky sea salt. Slice into 16 squares with a sharp warm knife and serve!

Nutrition

Serving: 1gCalories: 395kcalCarbohydrates: 36gProtein: 5gFat: 27gSaturated Fat: 13gCholesterol: 75mgSodium: 180mgPotassium: 140mgFiber: 2gSugar: 23gVitamin A: 540IUCalcium: 55mgIron: 1.2mg

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