Salted Caramel Cheesecake Bars
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Salted Caramel Cheesecake Bars
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Creamy cheesecake with a pecan studded shortbread crust and a salty sweet caramel topping.
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Ingredients
Pecan Shortbread Crust:
- 2/3 cup pecans*
- 6 tbsp cold unsalted butter, cut into small pieces
- 3/4 cup plus 2 tbsp, all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp salt
Cheesecake Filling:
- 1 cup cream cheese
- 1 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract OR vanilla bean paste
- 1/2 tsp salt
Salted Caramel Topping:
- 1/2 cup granulated sugar
- 2 tbsp water
- 3 tbsp unsalted butter
- 1/4 cup heavy whipping cream
- 2 tsp flaky sea salt, divided
Instructions
Pecan Shortbread Crust:
Cheesecake Filling:
Salted Caramel Topping:
Assembly:
Notes
- * Fanny calls for the pecans to be toasted and chopped for this recipe. I'm lazy like that and didn't toast mine and still found that their flavour came through and complimented the shortbread texture nicely.
- ** have enough overhang on either 2 sides or all 4 sides of parchment paper so that you can easily lift up the cheesecake bars once the baking process is done.
- *** I used my hands and then I pressed the mixture into an even layer by using the base of a 1 cup measuring cup.
- **** if mixture seizes at all, continue to whisk until the liquid texture returns.
- ***** if you wish to freeze the cheesecake bars, place the cut bars, separated, onto parchment paper and freeze. Then place in a freezer-proof container or bag until you want snag one ;)
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