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Double Caramel-Pecan Cheesecake Bars

Rated as 4.83 out of 5 Stars

"A dreamy cheesecake with caramel on a pecan crust is topped with more chopped pecans and drizzled with caramel."
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5 h 25 m servings 233
Original recipe yields 32 servings


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  1. Preheat oven to 350 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix graham crumbs, 1/2 cup of the pecans, the granulated sugar and butter; press firmly onto bottom of prepared pan. Bake 10 min.
  2. Beat cream cheese, brown sugar and flour in large bowl with electric mixer until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Place 36 of the caramels in microwaveable bowl. Add 1 Tbsp. of the water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Add to cream cheese batter; stir until well blended. Pour over crust.
  3. Bake 40 min. or until center is almost set. Sprinkle with remaining 1/2 cup pecans. Cool completely. Refrigerate at least 4 hours.
  4. Place remaining caramels in microwaveable bowl. Add remaining 1 Tbsp. water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Drizzle over cheesecake; let stand until firm. Use foil handles to remove dessert from pan before cutting into bars to serve. Store leftovers in refrigerator.


  • Kraft Kitchens Tips
  • Size-Wise: Make a celebration extra special with these indulgent cheesecake bars!
  • Jazz It Up: Melt 3 squares BAKER'S Semi-Sweet Baking Chocolate as directed on package; drizzle over top of prepared cheesecake. Refrigerate at least 4 hours before serving.

Nutrition Facts

Per Serving: 233 calories; 14.1 23.9 3.4 54 196 Full nutrition

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Read all reviews 23
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This cheesecake recipe is wonderful! The texture is perfect and the crust was delicious! One thing I would for sure change is the caramel topping. It was tasty, but the caramel hardned once I ...

Oh my goodness! What a wonderful cheesecake! The texture is so creamy and the crust, mmm. The pecans just add a special touch to it. I made this recipe almost as exactly stated. The only change ...

This is scrummy, the only change I made was to use liquid caramel topping, it stayed soft and creamy.

amazing recipe!!! We made it for mother's day and it was the perfect treat - a must-have for cheese cake lovers with a sweet tooth. The only thing was that the caramel on top hardened until it w...

This is awesome!!! I decided to take a chance and try it for a dinner party we were invited to (I volunteered to bring dessert); and it was sooooooo good!! And easy. Will make it a part of my...

This is so good, I have made this several times and everyone loves it.

I always heard that making cheesecake was difficult, but after making this one, I guess I don't understand why. Family and friends said I should sell it... it was that good. It was my first ev...

This cheesecake was yummy and extremely easy to make. I made a mistake in measuring, so ended up having to double the recipe, which was actually a good thing because it was gone quickly when my...

Can you say 'pecan crust'?!? I had to try it....this is a fabulous baked cheesecake. Thanks Kraft.