Salted Caramel Pecan Cheesecake Bars

Cheesecake seems to be the main ingredient in quite a few posts on this blog. It's because I'm a HUGE fan of cheesecake. Especially cheesecake bars. 

So easy to make and so versatile. I topped this creamy cheesecake with toasted pecans and salty caramel.

After moving into our new house back in September, we couldn't wait to host Christmas this year. We have had a full house since last Friday and I've loved every minute of it! My family came over for Christmas Eve dinner and this was the dessert of choice. 

I wanted to make something with a sweet and salty contrast. My mother loves pecans, and pretty much anything covered in caramel or any sort of sauce, so this was perfect. She actually ended up eating dessert before dinner! (Now you know where I get it from!)

Salted Caramel Pecan Cheesecake Bars

Ingredients:

Crust:

3/4 cup graham cracker crumbs

1/4 cup chopped pecans

1/4 cup butter, melted

Cheesecake:

1 (8-ounce) package cream cheese, softened

1/4 cup sugar

1/4 cup sour cream

1 tablespoon all-purpose flour

1 large egg

1 teaspoon vanilla extract

1/3 cup caramel sauce

Topping:

1/4 cup chopped pecans

12-15 Kraft caramel candies

1 tablespoon milk or heavy cream

1/4 teaspoon coarse sea salt

Directions:

1. Preheat oven to 350 degrees.
2. Stir together graham cracker crumbs, pecans, and butter; press into the bottom of a foil lined and lightly greased 8x8-inch baking pan.
3. Bake for 8 minutes. Remove from oven, and cool on a wire rack.
4. Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended. Add sour cream and caramel sauce.
5. Add egg, beating until blended. Stir in vanilla. Pour mixture over prepared crust, spreading evenly to edges of pan.
6. Bake at 350 degrees for 35 minutes or until set. Remove from oven, and cool on a wire rack. Sprinkle pecans over cheesecake. Chill for at least 2 hours.
7. Place caramel candies, salt, and milk in a microwave safe bowl. Heat in 30 second intervals until melted and smooth. Drizzle over cheesecake.