Creamy cheesecake bars on a buttery graham-pecan crust, topped with homemade caramel pecan sauce. A show-stopping holiday dessert. Make it the day before, since it chills overnight.
Ingredients
Crust:
- 2 sleeves graham crackers (10 oz)
- ½ cup pecans
- ½ cup melted butter
Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1½ cups sugar
- 2 tsp vanilla
- 4 eggs
- ½ cup sour cream
Caramel pecan topping:
- 1 cup heavy cream
- 1 cup packed brown sugar
- 2 tsp vanilla
- 1 cup chopped pecans
Instructions
- Pulse the graham crackers and pecans in a food processor, drizzling in the melted butter while pulsing.
- Press the crust into a parchment-lined 9x13 dish and set aside.
- Beat the cream cheese and sugar, then add the eggs, vanilla, and sour cream.
- Pour over the crust and bake at 350°F for 45 minutes.
- Turn the oven off and let sit 10 minutes. Crack the door and let sit 10 minutes more.
- Remove and cool completely.
- For the topping, simmer the cream and brown sugar for 4 minutes. Turn off the heat and stir in the vanilla and pecans.
- Let rest 5 minutes, then pour over the bars.
- Refrigerate overnight before cutting.
