Ingrédients pour Caramel Pecan Cheesecake Bars
- Pecan Pieces
- Vanilla Wafers
- 1/2 cup (1 stick) unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 4 large eggs
- 14 ounces caramels
- 1/4 cup water
- Semi Sweet Chocolate Baking Squares
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Comment préparer Caramel Pecan Cheesecake Bars
- Preheat oven to 325°F (160°C).
- Line a 13x9-inch baking pan with foil, leaving an overhang on the sides for easy removal.
- Measure out 1/2 cup of pecan halves; set aside.
- Finely chop the remaining pecans.
- In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/2 cup chopped pecans, and 1/2 cup (1 stick) melted unsalted butter. Mix until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
- In a large bowl, beat 16 ounces cream cheese and 1 1/2 cups granulated sugar with an electric mixer on medium speed until smooth and creamy.
- Beat in 1 cup sour cream, 1/4 cup all-purpose flour, and 1 teaspoon vanilla extract until just combined.
- Add 4 large eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
- Pour the cheesecake batter over the chilled crust.
- Bake for 45-50 minutes, or until the center is almost set. The edges will be set, but the center might still jiggle slightly.
- Let the cheesecake cool completely on a wire rack.
- While the cheesecake cools, prepare the caramel topping: Place 14 ounces caramels and 1/4 cup water in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each, until the caramels are completely melted and smooth.
- Pour the melted caramel evenly over the cooled cheesecake.
- Sprinkle with the reserved 1/2 cup pecan halves.
- Melt 6 ounces semi-sweet chocolate chips according to package directions. Drizzle over the caramel and pecans.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Use the foil overhang to lift the cheesecake from the pan before cutting into bars.
- Store leftover cheesecake bars in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
45g
Carbs
5g
