Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 24 oz cream cheese, softened to room temperature
- 3/4 cup granulated sugar (for filling)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/2 cup semi-sweet chocolate chips, melted
- 1/2 cup high-quality caramel sauce
- 1 cup pecans, roughly chopped and toasted
- Optional: A pinch of sea salt for the topping
Instructions
- Preheat your oven to 325°F (165°C). Line an 8×8 or 9×9 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan in an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
- In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and 3/4 cup sugar on medium speed until completely smooth and creamy. Add the sour cream and vanilla extract, mixing until combined. Reduce the speed to low and add the eggs one at a time, mixing just until each egg is incorporated. Do not overmix at this stage, as too much air can cause the cheesecake to crack during baking.
- Pour the cream cheese mixture over the pre-baked crust and smooth the top with a spatula. Place the pan back in the oven and bake for 30 to 35 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door open slightly, allowing the cheesecake to cool slowly for about 15 minutes before removing it to a wire rack to cool completely.
- Once the cheesecake has reached room temperature, it is time for the toppings. Drizzle the melted semi-sweet chocolate in a zigzag pattern across the top. Follow this with a generous drizzle of caramel sauce. Evenly sprinkle the toasted chopped pecans over the top, pressing them very lightly into the caramel so they stick. If you like a salted caramel flavor, sprinkle a tiny pinch of sea salt over the bars now.
- Place the pan in the refrigerator for at least 4 hours, or preferably overnight, to allow the cheesecake to set firmly. Once chilled, use the parchment paper overhang to lift the entire block out of the pan. Use a sharp, warm knife to slice into 16 bars. For clean cuts, wipe the knife blade between every single slice. Serve cold and enjoy!
- Cook Time: 65 minutes