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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup cream cheese, softened to room temperature - ½ cup granulated sugar - 1 teaspoon pure vanilla extract - 2 large eggs - 1 cup sour cream - 1 cup pecans, roughly chopped - 1 cup caramel sauce (store-bought or homemade) - Sea salt, for finishing - Homemade caramel sauce recipe - Extra pecans for garnish I love using simple ingredients to create something amazing. For the crust, I use graham cracker crumbs mixed with melted butter. This blend gives a nice base for our cheesecake. The cream cheese is key to a rich and creamy filling. Make sure it is soft so it mixes well. Granulated sugar adds sweetness, and a touch of vanilla enhances the flavors. Eggs help bind everything together. Sour cream is my secret weapon; it makes the filling smooth and tangy. Chopped pecans add crunch and a nutty taste that pairs well with caramel. Speaking of caramel, I often use store-bought for ease, but making homemade caramel is also an option. Lastly, a sprinkle of sea salt on top balances the sweetness perfectly. If you want to elevate your bars, consider adding extra pecans as a garnish. It adds a nice touch and looks beautiful on the plate. 1. Preheat your oven to 325°F (165°C). 2. Line an 8x8 inch baking pan with parchment paper. Let some paper hang over the sides for easy removal. 3. In a medium bowl, mix 1 ½ cups graham cracker crumbs with ½ cup melted butter. 4. Stir until it looks like wet sand. 5. Press this mixture firmly into the bottom of the baking pan. 1. In a large bowl, beat 1 cup softened cream cheese with ½ cup granulated sugar. 2. Keep mixing until smooth, with no lumps. 3. Add 1 teaspoon vanilla extract. Mix well. 4. Add 2 large eggs one at a time, mixing after each egg. 5. Stir in 1 cup sour cream until everything is blended. 6. Fold in 1 cup chopped pecans. Set aside a handful for later. 1. Pour half of the cheesecake batter over the crust. Spread it evenly. 2. Drizzle half of the caramel sauce over the batter. 3. Pour the rest of the cheesecake batter on top. Smooth it out with a spatula. 4. Drizzle the remaining caramel sauce over this layer. 5. Use a knife to swirl the caramel into the batter. 6. Sprinkle the reserved pecans on top. 7. Bake for 35-40 minutes, until the edges look firm. The center should jiggle slightly. 8. Let the cheesecake cool to room temperature. 9. Refrigerate for at least 4 hours, or overnight for better flavor. 10. Lift the cheesecake out of the pan and cut it into bars. 11. Drizzle extra caramel sauce on top and sprinkle with sea salt before serving. Room temperature ingredients are key. Start with cream cheese, eggs, and sour cream at room temp. This helps mix well, making the filling creamy and smooth. If they are cold, your batter may clump. Monitor your baking time closely. Bake at 325°F (165°C) for 35-40 minutes. The edges should be firm, but the center can jiggle slightly. This means it is creamy and not overbaked. For the best presentation, place the bars on a nice dessert platter. Drizzle extra caramel sauce on top and add a pinch of sea salt. This adds flair and flavor. You can also add whole pecans for garnish. Pair these bars with a hot cup of coffee or a sweet dessert wine. The rich flavors of the cheesecake and caramel blend well with these drinks. You will need a few basic tools. Use a medium mixing bowl for the crust and a large bowl for the cheesecake filling. An electric mixer speeds up the process and ensures a smooth batter. Choose an 8x8 inch baking pan for the best results. Lining it with parchment paper makes removal easy. This way, you can cut perfect squares without any mess. {{image_4}} You can change the taste of your cheesecake bars in fun ways. Adding chocolate chips or cocoa powder gives a rich touch. The chocolate pairs well with the caramel and pecans. Try mixing in about ½ cup of chocolate chips. If you want a more intense chocolate flavor, add ¼ cup of cocoa powder to the batter. You can also switch nuts or nut butters. If you love almonds or walnuts, use them instead of pecans. They will add their unique flavors. For a nut butter twist, swirl in some creamy peanut butter or almond butter. Just remember to leave some for the topping. Want a gluten-free version? Just swap regular graham crackers for gluten-free ones. Many brands offer gluten-free options that taste great. This change keeps the bar yummy while catering to gluten-free diets. If you follow a vegan diet, you can still enjoy these bars. Use vegan cream cheese in place of regular cream cheese. For the eggs, try using flaxseed meal or applesauce. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. This mix works well as a binder in your cheesecake bars. To keep your caramel pecan turtle cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent drying out. They will taste best within five days. If you want to keep them longer, freezing is a great option. Wrap each bar tightly in plastic wrap, then place them in a freezer bag. This way, they can last up to three months. When it's time to enjoy your cheesecake bars again, reheating is simple. Remove the bars from the fridge or freezer. If frozen, let them thaw in the fridge overnight. To reheat, place a bar on a microwave-safe plate. Heat it in the microwave for about 10 to 15 seconds. Check if it's warm enough. If you want, drizzle a bit of fresh caramel sauce on top for extra flavor before serving. Yes, you can make these cheesecake bars ahead of time. They taste even better after chilling. I suggest making them a day before serving. Store them in the fridge for up to five days. This way, the flavors meld nicely, and they set perfectly. If you have nut allergies or just don’t like pecans, try walnuts or almonds. These nuts add a nice crunch and flavor. If you prefer a nut-free option, use crushed cookies or a sprinkle of seeds for texture. Look for firm edges and a slightly jiggly center when baking. The center should not be completely set; it will firm up as it cools. You can also insert a toothpick; it should come out with a few moist crumbs. Avoid overbaking for a creamy texture! This blog post covered how to make caramel pecan turtle cheesecake bars. You learned about the ingredients, like cream cheese and graham crackers, and the steps to prepare the crust and filling. We explored tips for texture and suggested ways to serve your dessert. Don’t forget the variations for different diets or flavors. Finally, we discussed storing and reheating leftovers effectively. Enjoy your tasty creation with friends and family!

Caramel Pecan Turtle Cheesecake Bars

Indulge in the deliciously decadent Caramel Pecan Turtle Cheesecake Bars that are sure to impress! With a buttery graham cracker crust, creamy caramel-infused cheesecake, and crunchy pecans, these bars are a sweet treat perfect for any occasion. Follow our easy recipe to create this dessert masterpiece, and don’t forget to add a drizzle of caramel on top for that extra touch. Click through to discover how to make these irresistible cheesecake bars today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup cream cheese, softened to room temperature

½ cup granulated sugar

1 teaspoon pure vanilla extract

2 large eggs

1 cup sour cream

1 cup pecans, roughly chopped

1 cup caramel sauce (store-bought or homemade)

Sea salt, for finishing

Instructions
 

Preheat your oven to 325°F (165°C). Line an 8x8 inch baking pan with parchment paper, allowing some overhang on the sides to facilitate easy removal later.

    In a medium-sized mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the texture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared baking pan to create a solid crust.

      In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, ensuring there are no lumps.

        Add the vanilla extract, followed by the eggs one at a time. Beat well after each egg until fully incorporated, and remember to scrape down the sides of the bowl as needed to ensure even mixing.

          Gently stir in the sour cream, mixing until all components are blended together. The mixture should be thick, velvety, and well combined.

            Carefully fold in the chopped pecans, making sure to retain a small handful for later decoration.

              Pour half of the cheesecake batter over the crust in the pan, using a spatula to spread it evenly. Drizzle half of the caramel sauce over this layer for added sweetness.

                Pour the remaining cheesecake batter on top, smoothing it out with the spatula. Drizzle the rest of the caramel sauce on top, creating a luscious layer.

                  For a decorative touch, use a knife or toothpick to swirl the caramel into the cheesecake batter, creating a beautiful marbled pattern. Sprinkle the reserved pecans over this layer.

                    Bake in the preheated oven for 35-40 minutes, or until the edges are firm and set, while the center has a slight jiggle. Be careful not to overbake, as a creamy center is essential.

                      Once baked, allow the cheesecake to cool down to room temperature. After that, refrigerate for at least 4 hours, or preferably overnight to enhance the flavors and textures.

                        Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut into squares or bars. For a finishing touch, drizzle extra caramel sauce over the top and sprinkle with a pinch of sea salt before serving.

                          Prep Time: 20 minutes | Total Time: 5 hours | Servings: 16 bars

                            Presentation Tips: Present the cheesecake bars on an elegant dessert platter. Consider adding a small bowl of caramel sauce on the side for dipping. Garnish with a few whole pecans and a light sprinkle of sea salt, enhancing both the visual appeal and flavor profile of the dish.