Caramel Pecan Cheesecake Bars
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
INGREDIENTS
Crust:
- 7 ounces/200 grams tea biscuits (such as Petit Beurre), ground
- 7 tablespoons/100 grams butter, melted
Cheesecake:
- 16 ounces/450 grams cream cheese
- 9 ounces/250 grams ricotta cheese
- ¾ cup/200 grams sour cream
- 1 cup/200 grams sugar
- 4 eggs
Pecan-caramel topping:
- 1½ cups/200 grams pecans
- ⅓ cup/80 grams sugar
- 3 tablespoons/40 grams butter
- ¾ cup/200 grams heavy cream
- A pinch of salt
INSTRUCTIONS
- Heat the oven to 320°F (160°C).
- In a bowl, mix the ground biscuits with melted butter until the texture resembles wet sand. Press the mixture evenly into a parchment-lined 9×9-inch (24×24 cm) baking pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, whisk together the cream cheese, white cheese, and sour cream until smooth. Add the sugar and mix well. Beat in the eggs one at a time, mixing until fully incorporated. Pour the cheesecake batter over the baked crust.
- Bake in a preheated oven at 300°F (150°C) with a fan setting for about 40 minutes. The cheesecake should be set at the edges but still slightly jiggly in the center. Let it cool at room temperature before refrigerating for at least 5 hours (preferably overnight).
- About an hour before serving, make the pecan-caramel topping. Heat the oven to 355°F (180°C). Spread the pecans on a baking sheet and toast for 10 minutes. Let them cool.
- In a small saucepan, heat the heavy cream until it just reaches a simmer. Set aside. In a large pan over medium-high heat, melt the sugar until it turns into an amber-colored caramel. Avoid stirring—swirl the pan gently instead. Remove from heat and add the butter, stirring until combined. Return the pan to medium heat and gradually pour in the warm cream while stirring continuously. Add a pinch of salt and let the caramel simmer for 3 minutes until slightly thickened. Stir in the toasted pecans and let the mixture cool to room temperature.
- Slice the chilled cheesecake into bars and spoon the caramel-pecan topping over each piece. Serve immediately.
MY NOTES
FAQ
Can I use graham crackers instead of tea biscuits?
Yes! The main difference between the two is texture and sweetness. Tea biscuits tend to be denser and less sweet, while graham crackers have a slightly more crumbly texture and a hint of honey flavor. If substituting, use the same weight—200 grams of crushed graham crackers—which is roughly 1¾ cups of crumbs. The process remains the same: mix with melted butter, press into the pan, and bake for about 10 minutes before adding the cheesecake filling. Either choice will create a stable crust for the bars.
How do I prevent the cheesecake from cracking while baking?
To prevent cracking in pecan cheesecake bars, avoid overmixing the batter, which can incorporate too much air and cause the cheesecake to rise and fall unevenly. Bake at a low, steady temperature (300°F or 150°C) and use a fan setting if possible for even heat distribution. Overbaking can also lead to cracks, so remove the bars from the oven when the edges are set, but the center still has a slight jiggle. Cooling gradually is key—turn off the oven, crack the door open, and let the bars sit for 15-20 minutes before transferring to room temperature cooling, then refrigerate.
Can I make these pecan cheesecake bars ahead of time?
Pecan cheesecake bars can be made ahead of time, making them an ideal dessert for gatherings or meal prep. They can be prepared up to three days in advance and stored in the refrigerator, covered, to maintain freshness. If making them more than three days ahead, freezing is an option—wrap individual bars in plastic wrap and store them in an airtight container for up to two months. When ready to serve, thaw them in the refrigerator overnight. If adding the caramel-pecan topping ahead of time, be aware that prolonged refrigeration may slightly soften the pecans, though the flavor remains intact.
What’s the best way to cut pecan cheesecake bars cleanly?
To cut pecan cheesecake bars cleanly, use a sharp knife and wipe it clean between slices. For best results, chill the bars thoroughly before cutting. If the bars are very firm, dip the knife in hot water and dry it before slicing—this helps create smooth, precise cuts. Press down firmly rather than dragging the knife to prevent smudging the layers. If the caramel topping is sticky, lightly oil the blade before cutting. For uniform squares, use a ruler to measure and lightly score the bars before slicing. This method ensures even portions and a professional-looking presentation.
Can I freeze these pecan cheesecake bars for later?
Pecan cheesecake bars freeze well, making them a great make-ahead dessert. To freeze, cut the bars into portions and wrap each piece individually in plastic wrap. Place the wrapped bars in an airtight container or freezer bag to prevent freezer burn. They can be stored for up to two months. When ready to serve, thaw them overnight in the refrigerator. Avoid thawing at room temperature, as this can cause condensation and make the bars soggy. If freezing with the caramel-pecan topping, note that the pecans may soften slightly, but the flavor and overall texture will still be delicious.
Can I use store-bought caramel?
Yes, but the texture and flavor may differ. Homemade caramel has a richer depth due to the controlled caramelization of sugar and the addition of butter and cream. Store-bought caramel is often thinner and may contain stabilizers that prevent it from thickening as much when combined with pecans. If using store-bought caramel, choose a high-quality version and warm it slightly before mixing with toasted pecans. To enhance the flavor, a pinch of salt or a tablespoon of butter can be added to improve the texture and taste.
