Caramel Pecan Cheesecake Bars Recipe

How to Make Caramel Pecan Cheesecake Bars

1. Preheat oven to 325°F (160°C).
2. Line a 13x9-inch baking pan with foil, leaving an overhang on the sides for easy removal.
3. Measure out 1/2 cup of pecan halves; set aside.
4. Finely chop the remaining pecans.
5. 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.
6. Press the mixture firmly into the bottom of the prepared pan. Refrigerate while preparing the filling.
7. 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.
8. Beat in 1 cup sour cream, 1/4 cup all-purpose flour, and 1 teaspoon vanilla extract until just combined.
9. Add 4 large eggs one at a time, mixing on low speed after each addition until just blended. Do not overmix.
10. Pour the cheesecake batter over the chilled crust.
11. Bake for 45-50 minutes, or until the center is almost set. The edges will be set, but the center might still jiggle slightly.
12. Let the cheesecake cool completely on a wire rack.
13. 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.
14. Pour the melted caramel evenly over the cooled cheesecake.
15. Sprinkle with the reserved 1/2 cup pecan halves.
16. Melt 6 ounces semi-sweet chocolate chips according to package directions. Drizzle over the caramel and pecans.
17. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
18. Use the foil overhang to lift the cheesecake from the pan before cutting into bars.
19. Store leftover cheesecake bars in an airtight container in the refrigerator.