Caramel Cheesecake Bars (Printable Version)

Pecan crust layered with fluffy cream cheese and dulce de leche caramel topping.

# What You'll Need:

01 - 3 cups pecan shortbread cookie crumbs (24 cookies, 13-ounce package)

02 - 2 tablespoons granulated sugar

03 - ½ cup salted butter, melted

04 - 16 ounces cream cheese, softened to room temperature

05 - ⅔ cup granulated sugar

06 - 2 large eggs, room temperature

07 - 1 teaspoon vanilla extract

08 - ⅓ cup sour cream

09 - 13.4 ounces dulce de leche caramel

10 - 3 tablespoons heavy cream

01 - Preheat oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.

02 - In a medium bowl, mix pecan shortbread cookie crumbs, granulated sugar, and melted butter until evenly combined.

03 - Press cookie crumb mixture firmly into an even layer in the prepared pan and set aside.

04 - Using a handheld mixer on medium speed, beat softened cream cheese for 1 to 2 minutes until smooth and fluffy.

05 - Incorporate granulated sugar into the cream cheese and beat for 30 seconds to combine.

06 - Mix in eggs and vanilla extract just until fully combined, avoiding excess air incorporation.

07 - Fold sour cream into the mixture until smooth and well blended.

08 - Pour cheesecake batter over crust and smooth the surface. Tap pan to release air bubbles.

09 - Bake for 40 to 45 minutes until center is set and does not jiggle when moved.

10 - Turn off oven, crack door 1 to 2 inches, and let cheesecake bars cool inside for 30 minutes to prevent cracking.

11 - In a microwave-safe bowl, heat dulce de leche and heavy cream for 30 to 45 seconds; stir until smooth.

12 - Spread caramel mixture evenly over the cooled cheesecake surface.

13 - Let bars cool on the counter for 30 to 60 minutes, then refrigerate for 3 to 4 hours or overnight to set.

01 - Cooling cheesecake bars gradually in the oven prevents surface cracking.

02 - Packing the crust firmly ensures a stable base for the bars.