Turtle Cheesecake Bars
Rich chocolate graham crust cheesecake bars topped with caramel, toasted pecans, and chocolate drizzle
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INGREDIENTS
Crust
- 1 1-2 cups chocolate graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 1-4 tsp fine salt.
Cheesecake Filling
- 16 oz cream cheese softened
- 1-2 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1-4 cup sour cream
- 2 tbsp all purpose flour
- 1-4 tsp fine salt.
Turtle Topping
- 3-4 cup caramel sauce
- 3-4 cup chopped pecans toasted
- 1-2 cup semi sweet chocolate chips
- 2 tbsp heavy cream
- flaky sea salt for garnish optional.
INSTRUCTIONS
Crust
- Heat oven to 325 F and line a 9x13 inch pan with parchment leaving overhang
- mix crumbs with melted butter sugar and salt until evenly moistened then press firmly into an even layer
- bake crust until set and fragrant about 10 minutes then cool slightly.
Cheesecake Filling
- Beat cream cheese and sugar until smooth and lump free scraping bowl as needed
- beat in flour and salt then add eggs one at a time mixing just until combined
- mix in sour cream and vanilla on low until smooth
- pour over crust and spread evenly then bake until edges are set and center is slightly jiggly about 30 to 35 minutes
- cool at room temperature 30 minutes then chill at least 4 hours or overnight.
Topping And Serve
- Warm caramel slightly if needed and spread or drizzle over chilled bars
- sprinkle pecans evenly over caramel
- melt chocolate chips with heavy cream until smooth then drizzle over top
- chill 15 to 30 minutes to set then lift out and slice into bars using a warm clean knife.
Notes
1. Use full fat cream cheese for best set; Avoid overmixing after adding eggs to reduce cracking; Substitute shortbread or Oreo crumbs for the crust; Use store bought caramel for speed or homemade for deeper flavor; Cut clean bars by wiping the knife between slices
Nutrition
Calories: 380kcal | Carbohydrates: 34g | Protein: 6g | Fat: 25g