This recipe for Caramel Cheesecake Bars has been one of my most requested treats for holidays and casual get togethers. I first made these during a rainy Thanksgiving week when I wanted something richer than pie but easier to slice and serve to a crowd. The combination of a nutty pecan shortbread base, a silky cream cheese layer, and a glossy dulce de leche caramel on top creates contrasting textures and flavors that always get quieting forks and second helpings.

I love how the bars balance sweet and buttery notes with a little tang from the sour cream in the filling. The crust is crisp yet tender and holds the filling without getting soggy. I discovered that packing the crust firmly and allowing the baked bars to cool slowly in the oven prevents cracks in the surface and yields a smooth finish that looks as good as it tastes. These bars travel well which makes them my go to dessert to bring to potlucks and family dinners.

Ingredients

• Crust 3 cups pecan shortbread cookie crumbs, about 24 cookies from a 13 ounce package, 2 tablespoons granulated sugar, 1/2 cup salted butter melted. Choose a buttery pecan shortbread or a shortbread cookie with toasted pecan pieces for best texture and flavor.
• Filling 16 ounces cream cheese softened to room temperature, 2/3 cup granulated sugar, 2 large eggs at room temperature, 1 teaspoon vanilla extract, 1/3 cup sour cream. Full fat cream cheese gives the richest texture, and bringing the eggs and cheese to room temperature avoids lumps in the batter.
• Topping 13.4 ounces dulce de leche caramel from a can, 3 tablespoons heavy cream. Use a good quality dulce de leche or canned caramel sauce for a glossy finish. If your dulce de leche is very thick, the added heavy cream helps to smooth it for spreading.

Instructions

Preheat and prepare panPreheat the oven to 350 degrees Fahrenheit. Line a 9 by 9 inch baking pan with parchment paper leaving an overhang on two sides so you can lift the finished bars out easily. Make sure the parchment extends at least one inch above the rim for a clean release.Make the crustIn a medium bowl stir together 3 cups pecan shortbread cookie crumbs with 2 tablespoons granulated sugar and 1/2 cup melted salted butter until evenly moistened. Press the mixture into an even layer in the prepared pan pressing firmly with the back of a measuring cup to compact it. A firm packed crust prevents crumbling when sliced.Prepare the fillingIn a large bowl using a handheld mixer beat 16 ounces room temperature cream cheese on medium speed for 1 to 2 minutes until smooth and fluffy. Add 2/3 cup granulated sugar and beat 30 seconds to combine. Add 2 large eggs and 1 teaspoon vanilla and mix just until incorporated. Stir in 1/3 cup sour cream by hand until the batter is smooth. Avoid overwhipping to minimize air bubbles.Assemble and bakePour the filling over the packed crust and smooth the top with a spatula. Tap the pan on the counter a couple of times to release any trapped air. Bake at 350 F for 40 to 45 minutes until the center does not jiggle when the pan is moved gently. The edges will be set and slightly puffed while the center retains a small wobble.Slow coolTurn the oven off and crack the oven door about 1 to 2 inches. Leave the pan inside to cool slowly for 30 minutes. Slow cooling helps prevent the top from cracking by reducing sudden temperature change.Prepare the caramelIn a microwave safe bowl combine 13.4 ounces dulce de leche and 3 tablespoons heavy cream. Heat for 30 to 45 seconds, then stir until smooth. If the sauce is still stiff heat in additional 10 second increments and stir until you reach a spreadable consistency.Top and chillRemove the pan from the oven and spread the warm caramel evenly over the cheesecake surface. Allow the bars to cool on the counter for 30 to 60 minutes, then refrigerate for at least 3 to 4 hours or overnight until fully set before lifting from the pan and slicing.

Storage Tips

Store the bars in an airtight container in the refrigerator for up to four days. If you need longer storage wrap the whole uncut slab tightly in plastic wrap, then a layer of aluminum foil before freezing. When ready to serve let frozen bars thaw in the refrigerator overnight. For the best texture remove the bars from the fridge 20 minutes before serving so the caramel softens slightly and the flavors become more pronounced. Use parchment or wax paper between layers when stacking slices to prevent sticking.

Ingredient Substitutions

If you do not have pecan shortbread cookies you can use graham crackers with 1/2 cup chopped toasted pecans to retain the nutty note. For a gluten free option substitute gluten free shortbread cookies and check labels on dulce de leche to ensure no gluten contamination. For a lighter topping use salted caramel sauce instead of dulce de leche, and for a dairy free version try vegan cream cheese and coconut based caramel, though texture and flavor will change noticeably. To reduce sweetness use 1/2 cup sugar in the filling instead of 2/3 cup and taste before baking.

Serving Suggestions

Serve slices with a sprinkle of flaked sea salt to enhance the caramel, or a spoonful of lightly whipped cream for contrast. Fresh berries such as raspberries or sliced pears add brightness and cut through the richness. For a festive presentation dust the edges with finely chopped toasted pecans. These bars pair nicely with coffee, black tea, or a small glass of dessert wine. For kids focus on the caramel shine and cut bars into smaller squares for a party platter.

Seasonal Adaptations

In autumn add 1/2 teaspoon ground cinnamon and a pinch of ground nutmeg to the crust mixture for warm spice notes. For the holidays fold 1 tablespoon orange zest into the filling for a bright citrus layer that complements the caramel. In summer lighten the presentation by topping slices with macerated strawberries. For a winter version garnish with a drizzle of melted chocolate and crushed peppermint for a festive look.

Meal Prep Tips

Make the crust and filling a day ahead and keep them assembled in the pan, then bake and top with caramel the next day for fresher texture. You can also prepare the dulce de leche topping ahead and reheat gently when needed. For transport place slices in a single layer in a shallow container lined with parchment and add cooling packs to keep the caramel firm. When cutting the bars run a sharp knife under hot water and wipe dry between cuts for clean edges.

Success Stories

I shared a tray of these at a neighbor s block party and someone asked for the recipe immediately, which became our reward for bringing dessert. A friend converted the recipe into mini squares for a wedding dessert table and said guests raved about the balance between the nutty crust and silky filling. Once I made a double batch and froze extras for a holiday brunch and still had people asking where I purchased the bars because they looked bakery level good.

These bars bring together simple pantry items with straightforward technique to create something elevated. I hope they become a favorite in your home and evolve with your own twists.

Enjoy these little slices of caramel cheesecake and do not be surprised if they disappear fast from the serving plate. Happy baking and share generously.