Delicious Caramel Cheesecake Bars

These caramel cheesecake bars bring together a buttery pecan shortbread crust with a creamy cheesecake layer and a luscious dulce de leche caramel topping for an indulgent dessert that hits all the right notes. Perfect for a special occasion or a comforting treat, they balance rich textures and sweet flavors in every bite.

I first made these bars when I wanted a dessert that felt fancy but was easy enough to prepare ahead of time. Now they are a standby whenever I want to impress friends without too much fuss.

Ingredients

• Pecan shortbread cookie crumbs: from about 24 cookies & provides a nutty, buttery base that is more flavorful than standard crumbs & use a quality brand for best results
• Granulated sugar: for a touch of sweetness in the crust and cheesecake batter & measure carefully to avoid over sweetness
• Salted butter melted: enriches the crust and helps bind the crumbs evenly & unsalted can be used but add a pinch of salt if preferred
• Cream cheese softened to room temperature: crucial for a creamy, lump-free cheesecake layer & allow enough time to soften
• Large eggs at room temperature: these blend better into the batter and help create a smooth texture
• Vanilla extract: for subtle warmth and enhancing the sweetness of the cheesecake
• Sour cream: adds a slight tang and moisture to the cheesecake, helping prevent cracks and keep it creamy
• Dulce de leche caramel, about 13.4 ounces: choose a rich, smooth caramel to spread evenly on top
• Heavy cream: to loosen the caramel for easy spreading without thinning it out too much

Instructions

Savor the Preparation:

Preheat your oven to 350 degrees Fahrenheit and line a 9 by 9 inch baking pan with parchment paper. Make sure to leave enough parchment over the edges to lift out the bars once they are set. This makes serving and slicing much easier without sticking.

Build the Crust:

In a medium bowl, combine the pecan shortbread cookie crumbs with granulated sugar and melted butter. Stir until all crumbs are evenly coated with butter and the mixture looks like damp sand. Press this crust mixture firmly and evenly into the bottom of your prepared pan. Packing it tightly ensures the crust will hold together for neat bars.

Whip the Cheesecake Batter:

Using a handheld mixer on medium speed, beat the softened cream cheese in a large bowl for one to two minutes until smooth and fluffy. Add the sugar and mix again for 30 seconds to combine fully. Then add eggs one at a time along with the vanilla extract, mixing just until everything is incorporated—avoid whipping in too much air to prevent cracks. Stir in the sour cream carefully until the batter is smooth and creamy.

Assemble and Bake:

Pour the cheesecake batter over the crust and smooth the surface with a spatula. Tap the pan gently on the counter a couple of times to free trapped air bubbles, which helps the cheesecake bake evenly and stay smooth on top. Bake for 40 to 45 minutes or until the center is just set and does not jiggle when moved.

Cool with Care:

Turn off the oven and crack the door open about an inch or two. Let the cheesecake bars cool slowly inside the oven for 30 minutes to help prevent cracking on top.

Prepare the Caramel Topping:

In a small microwave-safe bowl, combine the dulce de leche caramel and heavy cream. Warm in 30 to 45 second increments until smooth and stir well to blend. Immediately spread this caramel evenly over the top of the slightly cooled cheesecake.

Chill and Serve:

Allow the bars to cool completely on the counter for another 30 to 60 minutes before transferring to the refrigerator. Chill for at least 3 to 4 hours or overnight. Once firm, lift out the bars using the parchment edges for easy slicing and serving.

I love the pecan shortbread crust because it gives the bars a wonderful crunch and a subtle nuttiness that pairs beautifully with the creamy cheesecake and sweet caramel. One memorable moment was serving these at a holiday gathering where everyone kept going back for just one more piece, sparking great conversation about the crust alone.

Storage tips

Store leftover bars covered in the refrigerator for up to 5 days to keep the crust firm and the caramel fresh. For longer storage, wrap tightly in plastic and freeze for up to 3 months.

Ingredient substitutions

If pecan shortbread cookies are not available, you can substitute plain shortbread cookies and fold in a handful of finely chopped toasted pecans for a similar flavor and texture. Light cream cheese can be used but expect a less rich outcome.

Serving suggestions

These bars pair wonderfully with fresh berries for acidity or a dollop of whipped cream to balance sweetness. A cup of strong coffee or a slightly bitter black tea complements them beautifully.

These bars are an indulgent treat perfect for impressing guests while being surprisingly simple to prepare ahead. Enjoy every bite and the compliments that follow.

FAQs about Recipes

→ What gives the crust its unique flavor?

The crust combines pecan shortbread cookie crumbs with melted butter and sugar, providing a nutty, buttery base.

→ How do I achieve a smooth cream cheese layer?

Beat softened cream cheese until fluffy, then gently fold in sugar, eggs, vanilla, and sour cream without overmixing.

→ Why is the oven door left slightly open after baking?

Allowing the oven door to stay ajar lets the bars cool slowly, preventing cracks on the surface.

→ How should the caramel topping be prepared?

Heat dulce de leche with heavy cream briefly until smooth, then spread evenly over the cooled bars.

→ How long should the bars chill before serving?

Chill for at least 3 to 4 hours or overnight to ensure they set properly and slice cleanly.