Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar (for crust)
- 16 oz cream cheese, softened to room temperature
- 1/2 cup granulated sugar (for filling)
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips, melted
- 1/2 cup caramel sauce (store-bought or homemade)
- 3/4 cup pecans, toasted and chopped
- 1/4 teaspoon sea salt (optional topping)
Instructions
- Preheat your oven to 325°F (163°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal later. In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar. Stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. 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, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy using a hand mixer or stand mixer. Add the sour cream and vanilla extract, mixing until fully incorporated. Add the eggs one at a time, beating on low speed just until combined. Be careful not to overmix the batter at this stage, as too much air can cause the bars to crack or puff up 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. The edges should be set and slightly puffed, but the center should still have a slight jiggle when you gently shake the pan. Turn off the oven and crack the door open slightly, letting the cheesecake sit inside for about 10 minutes to cool gradually. Remove the pan from the oven and let it cool completely on a wire rack at room temperature. Once cooled, refrigerate the pan for at least 3 to 4 hours, or preferably overnight.
- Once the cheesecake is thoroughly chilled and firm, lift it out of the pan using the parchment paper overhang. Drizzle the melted chocolate and caramel sauce generously over the top of the cheesecake. Sprinkle the chopped toasted pecans evenly across the surface and add a tiny pinch of sea salt if desired. Use a sharp, warm knife to slice the cheesecake into 16 bars. For the cleanest cuts, wipe the knife clean between every single slice.
- Cook Time: 60 minutes