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Ultra close-up macro of sliced pecan pie cheesecake bars showing buttery graham crust, velvety cheesecake, and gooey salted caramel pecan topping

Gooey Salted Caramel Pecan Pie Cheesecake Bars

The ultimate holiday dessert mashup! Features a crisp buttery graham cracker crust, a velvety smooth vanilla cheesecake center, and a decadent gooey brown butter pecan pie topping finished with warm salted caramel and flaky Maldon sea salt. Irresistibly rich and crowd-pleasing!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 16 bars
Calories: 385
Ingredients Method Nutrition

Ingredients
  

Buttery Graham Cracker Crust
  • 2 cups graham cracker crumbs finely crushed
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter melted
  • 0.5 tsp ground cinnamon
Velvety Vanilla Cheesecake Layer
  • 16 oz brick cream cheese full-fat, softened
  • 0.5 cup granulated sugar
  • 2 large eggs room temperature
  • 0.25 cup sour cream room temperature
  • 1 tbsp all-purpose flour
  • 1.5 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
Gooey Brown Butter Pecan Pie Topping
  • 0.25 cup unsalted butter browned in saucepan
  • 0.5 cup dark brown sugar packed
  • 0.25 cup pure maple syrup
  • 3 tbsp heavy whipping cream
  • 1.5 cups pecans chopped and toasted
  • 0.25 cup salted caramel sauce for finishing drizzle
  • 0.5 tsp flaky sea salt for garnish

Method
 

Bake the Golden Graham Crust
  1. Preheat your oven to 325°F (165°C). Line a 9x13-inch metal baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.
  2. In a medium mixing bowl, toss the graham cracker crumbs, granulated sugar, melted butter, and ground cinnamon until evenly moistened. Press firmly into an even layer in the bottom of the prepared pan using the flat bottom of a measuring cup. Bake at 325°F for 10 minutes, then remove and let cool slightly.
Whip Cheesecake & Par-Bake
  1. In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar on medium speed for 2 minutes until completely smooth and lump-free. Add the sour cream, flour, vanilla extract, and salt; mix until blended.
  2. Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix. Pour the cheesecake batter over the par-baked crust and spread evenly. Bake at 325°F (165°C) for 20 minutes until the cheesecake is just set around the edges but still slightly jiggly in the very center.
Simmer Pecan Topping, Final Bake & Chill
  1. While the cheesecake bakes, prepare the topping: Melt 1/4 cup butter in a saucepan over medium heat, swirling until foamy and lightly browned with a nutty aroma (about 3 minutes). Whisk in the dark brown sugar, maple syrup, and heavy cream. Simmer for 2 minutes until bubbly and thickened, then stir in the toasted chopped pecans. Remove from heat.
  2. Gently spoon the warm pecan caramel topping evenly over the par-baked cheesecake layer, spreading it right to the edges with a spatula.
  3. Return the pan to the oven and bake at 325°F for an additional 18 to 20 minutes, until the topping is bubbling and the cheesecake edges are lightly puffed. Remove from oven and let cool completely at room temperature for 1 hour, then refrigerate for at least 3 hours (or overnight) until thoroughly chilled and firm.
  4. Use the parchment paper overhang to lift the bars out onto a cutting board. Drizzle with warm salted caramel sauce and sprinkle with flaky Maldon sea salt. Slice into 16 bars using a sharp hot knife, wiping the blade clean between cuts, and serve!

Nutrition

Calories: 385kcalCarbohydrates: 36gProtein: 5.2gFat: 26gSaturated Fat: 13gCholesterol: 75mgSodium: 260mgPotassium: 130mgFiber: 1.8gSugar: 26gVitamin A: 480IUVitamin C: 0.2mgCalcium: 75mgIron: 1.2mg

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