If you like cheesecake and you like pecan pie (hello friend!), then caramel pecan pie cheesecake bars are the fall dessert you. We are talking about decadent cheesecake with a buttery graham cracker crust, rich cheesecake filling, a caramel pecan topping that tastes like pecan pie, and an extra drizzle of sweet caramel sauce. So delicious and perfect for your Thanksgiving table, or just when you are craving something sweet this fall.
Every year, we like indulge in a mouthwatering cheesecake around Thanksgiving. Last year, it was healthier caramel apple fall cheesecake (which is also pretty amazing and on the healthier side). This year, I am all about indulging because let's face it, it's been a crazy year, so we all deserve it. Don't judge, but we may have finished these caramel pecan pie cheesecake bars in 3 days...between the 2 of us.
What is in Pecan Pie Cheesecake?
- graham cracker crust - made with graham cracker crumbs, brown sugar, and butter.
- cream cheese, softened to room temperature
- sour cream, at room temperature
- granulated sugar
- vanilla extract
- lemon juice
- white flour
- salt
- eggs
- pecans
- butter
- caramel sauce - you can use storebought or homemade. For a different flavour, try it with homemade salted caramel sauce. So delicious.
You will also need measuring cups and spoons, a mixing bowl, a hand mixer, parchment paper, an 8-inch square baking pan, and a large deep baking pan (for the water bath).
How to Make the Best Caramel Pecan Pie Cheesecake Bars
First, make the cheesecake crust. Lightly grease an 8-inch square baking pan and line it with parchment paper. (The parchment paper will help to remove the cheesecake out of the pan easily after baking).
In a medium bowl, stir together graham cracker crumbs and sugar. Gradually pour in melted butter, while stirring until mixed well. Press crumbs firmly into the parchment lined baking pan. Transfer the pan into the freezer to freeze the crust for 15 minutes, to allow the crust to harden.
Next, make the cheesecake filling. In a large bowl, use a hand mixer to mix together cream cheese, sour cream, sugar, vanilla extract, lemon juice, flour, and salt, until well blended. Add eggs, one at a time, and beat until just blended (Do not overmix to avoid cracking during baking).
Now, assemble the cheesecake and bake. Pour filling into the cooled crust and smooth out the surface. Place the square pan into a large baking pan. Fill the pan with 1 inch (2 cm) deep of boiling water. Move the large baking pan into a preheated 350 F oven and bake for 45 minutes in the boiling water bath until the filling is set. (Baking in hot water bath helps prevent sudden temperature drop and cracking).
Then, add the pecan topping. In a medium bowl, stir to combine chopped pecans, melted butter and caramel sauce. Spread the mixture evenly over the top of the cheesecake using a spoon. Save any remaining caramel sauce in the bowl for garnish.
Place the baking pan back into the oven and continue to bake at 350F for 25-30 minutes until the pecan mixture is set. Take the pan out of the oven and allow the cheesecake to cool down to room temperature, about one hour. Then, carefully remove the cheesecake out of the pan using the lined parchment paper and place on a wire cooling rack. This helps the cheesecake crust from getting soggy while being refrigerated.
Transfer the cheesecake to the refrigerator overnight (or for at least 8 hours) to cool down and solidify. To serve, cut into slices and serve with remaining caramel sauce. Drizzle more caramel sauce on top, if desired.
How to Store Cheesecake
- In the refrigerator: Caramel pecan pie cheesecake can be stored in an airtight container in the refrigerator for up to 1 week. You can store it in the baking pan that you used and seal the top tightly with aluminum foil or cling wrap.
- In the freezer: You can also store pecan pie cheesecake in the freezer for up to three months. Tightly double-wrap the whole cheesecake or slices with aluminum foil or plastic wrap and place it inside an airtight container. When you are ready to serve and eat the cake, just take it out of the freezer and let it thaw overnight in the refrigerator.
More Cheesecake Recipes
- Healthier Caramel Apple Fall Cheesecake
- Easy No Crust Burnt Basque Cheesecake
- Caramel Cheesecake Brownies
- Creamy Mango Cheesecake
- Carrot Cake with Cheesecake Topping
- Classic New York Cheesecake
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Recipe
Caramel Pecan Pie Cheesecake Bars
- Total Time: 9 hours 25 minutes
- Yield: 9-12 slices
- Diet: Vegetarian
Description
Decadent caramel pecan pie cheesecake bars with a graham cracker crust, cheesecake filling, and caramel pecan topping is perfect for Thanksgiving this fall.
Ingredients
Cheesecake Crust:
- 2 cups graham cracker crumbs
- ¼ cup brown sugar
- ¼ cup butter, melted
Cheesecake Filling:
- 3 (8 oz.) packages cream cheese, softened to room temperature
- ½ cup sour cream, at room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ tablespoon freshly squeezed lemon juice
- ½ tablespoon white flour
- ¼ teaspoon salt
- 2 eggs
Pecan Topping:
- 2 cups pecans, coarsely chopped
- 1 tablespoon butter, melted
- ¼ cup caramel sauce
Instructions
Make the Cheesecake Crust:
- Preheat oven to 350 F. Lightly grease an 8-inch square baking pan and line it with parchment paper. The parchment paper will help remove the cheesecake out of the pan easily after baking.
- In a medium bowl, stir together graham cracker crumbs and sugar. Gradually pour in melted butter, while stirring until mixed well. Press crumbs firmly into the parchment lined baking pan.
- Transfer the pan into the freezer to freeze the crust for 15 minutes, to allow the crust to harden.
Make the Cheesecake Filling:
- In a large bowl, use a hand mixer to mix together cream cheese, sour cream, sugar, vanilla extract, lemon juice, flour, and salt, until well blended. Add eggs, one at a time, and beat until just blended (Do not overmix to avoid cracking during baking).
Assemble and Bake:
- Pour filling into the cooled crust and smooth out the surface. Place the square pan into a large baking pan. Fill the pan with 1 inch (2 cm) deep of boiling water. Move the large baking pan into the oven and bake for 45 minutes in the boiling water bath until the filling is set. (Baking in hot water bath helps prevent sudden temperature drop and cracking).
Add Pecan Topping:
- In a medium bowl, stir to combine chopped pecans, melted butter and caramel sauce.
- Spread the mixture evenly over the top of the cheesecake using a spoon. Save any remaining caramel sauce in the bowl for garnish.
- Place the baking pan back into the oven and continue to bake at 350F for 25-30 minutes until the pecan mixture is set. Take the pan out of the oven and allow it to cool down to room temperature, about one hour.
- Carefully remove the cheesecake out of the pan using the lined parchment paper and place on a wire cooling rack. This helps the cheesecake crust from getting soggy while being refrigerated.
- Transfer the cheesecake to the refrigerator overnight (or for at least 8 hours) to cool down and solidify.
- To serve, transfer the cheesecake to a serving dish. Cut into slices and serve with remaining caramel sauce. Drizzle more caramel sauce on top, if desired.
Notes
Equipment used: measuring cups and spoons, mixing bowl, hand mixer, parchment paper, 8-inch square baking pan, and a large deep baking pan (for the water bath).
How to store: Caramel pecan pie cheesecake can be stored in an airtight container in the refrigerator for up to 1 week. You can store it in the baking pan that you used and seal the top tightly with aluminum foil or cling wrap.
How to freeze: You can also store pecan pie cheesecake in the freezer for up to three months. Tightly double-wrap the whole cheesecake or slices with aluminum foil or plastic wrap and place it inside an airtight container. When you are ready to serve and eat the cake, just take it out of the freezer and let it thaw overnight in the refrigerator.
- Prep Time: 15 minutes (+8 hours to set overnight)
- Cook Time: 1 hour 10 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
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Kim says
Can you bake this in a springform pan? Looks delish!
Sam Hu | Ahead of Thyme says
Yes, you totally can!
Veronica says
Loved this recipe! This was my second time
making cheesecake from scratch! The first was a disaster! However this time was great! And everyone loves it! I used soft Carmel chews and once melted added to my cheesecake to add a element of the flavor through out! 10 out of 10
Sam Hu | Ahead of Thyme says
Thank yo so much Veronica! What a great addition!
Ellie says
Y'all! I just DOMINATED this recipe for my thanksgiving work party. It's sooo amazing!!!!!! And pretty easy too, just time consuming.
Sam | Ahead of Thyme says
That is amazing!! Thank you for sharing 🙂
Sam says
I am looking to make this for thanksgiving but have one question - do I keep the cheesecake in the water bath for the entire cooking time (filling + pecan topping) or does the cheesecake get removed from the water bath when I put the pecan topping on and then cook the rest of the way on its own. Thanks, so excited to try this!
Sam | Ahead of Thyme says
Hi Sam, no the cheesecake does not need to be in the water bath once you put on the pecan topping. Let me know how it goes 🙂
Chelsea says
These were pretty easy to make and turned out delicious. But when I removed the cheesecake from the pan using the parchment paper, it completely fell apart. I was able to save most of it, it just doesn't look pretty. What did I do wrong?
Sam | Ahead of Thyme says
Oh no, I'm so sorry that happened. Did you use a square pan or did you use a springform pan instead? Were you very careful in transferring? It could also be that the cheesecake just wasn't set enough when you removed it for some reason. I will add a note in the recipe to let the cheesecake cool down a bit before very carefully transferring, just to be sure.
Debra says
Oh my, what a tasty bar. The combo of caramel and cheesecake is incredible. I had to put them in the freezer so I wouldn't eat them all.
Sam | Ahead of Thyme says
Thank you so much Debra! We did the same thing haha! But still ate them all in a couple of days...