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- 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 8 oz cream cheese, softened - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/4 cup sour cream - 1 cup pecans, chopped - 1/2 cup caramel sauce (store-bought or homemade) - Additional caramel sauce Gathering the right ingredients is key. For the brownie layer, use unsalted butter, sugar, eggs, and vanilla. You need cocoa powder, flour, salt, and baking powder to complete the mix. Next, for the cheesecake layer, grab softened cream cheese, extra sugar, one egg, and the same vanilla. Add in sour cream for a creamier texture. For the topping, pecans and caramel sauce add crunch and sweetness. You can use store-bought caramel or make your own if you feel adventurous. Finally, have some extra caramel sauce ready for drizzling. It makes each bite even better. Each ingredient plays a role in making these bars an irresistible treat. - Preheat your oven to 350°F (175°C). Prepare your baking pan with parchment paper. - Melt 1/2 cup unsalted butter in a saucepan. Once melted, mix in 1 cup sugar, 2 large eggs, and 1 teaspoon vanilla. Stir until smooth. Add 1/3 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Mix until just combined. - Spread the brownie batter evenly in the pan. Bake for 20-25 minutes. A toothpick should come out with a few moist crumbs. - In a bowl, beat 8 oz softened cream cheese until smooth. Add 1/2 cup sugar, 1 large egg, 1 teaspoon vanilla, and 1/4 cup sour cream. Mix until creamy and smooth. - Pour the cheesecake batter over the brownie layer. Spread it evenly across the top. - Sprinkle 1 cup chopped pecans on the cheesecake layer. Return the pan to the oven and bake for another 25-30 minutes. The cheesecake should not jiggle too much. - Once baked, let it cool at room temperature. Then refrigerate for at least 2 hours. Cut into squares and drizzle with caramel before serving. To get a fudgy brownie, mix the batter gently. Overmixing makes it tough. Use a rubber spatula to combine ingredients. When you bake, time matters. Check your brownies after 20 minutes. A toothpick should have a few moist crumbs. If it comes out clean, you’ve overbaked. Let the brownies cool slightly before adding the cheesecake layer. For a smooth cheesecake, beat the cream cheese until it's creamy. Make sure it’s at room temperature. This helps it blend well. Add the sugar, egg, vanilla, and sour cream next. Mix until it’s fully combined. Avoid overmixing, as this can cause cracks. Bake it just right. Look for a slight jiggle in the center when done. Presentation can make a big difference. Serve the bars on a nice platter. Drizzle extra caramel sauce over the top. Add whole pecans for a lovely touch. You can also sprinkle some sea salt on the caramel. It enhances the flavors and looks great too. Enjoy your delicious creation with friends and family! {{image_2}} You can make these bars without pecans. Simply skip the nuts. If you want some crunch, try using sunflower seeds or pumpkin seeds. These options add texture without the nuts. You can also use crushed graham crackers for a nice base crunch. To boost flavor, add a teaspoon of espresso powder to the brownie layer. It pairs well with chocolate. You can also mix in chocolate chips for extra richness. For the cheesecake, think about adding almond extract instead of vanilla. It gives a lovely twist. To make this recipe gluten-free, swap all-purpose flour for a gluten-free blend. Look for a mix that works well for baking. You can also use almond flour for a nutty taste. Just check that your other ingredients are gluten-free too. To keep your caramel pecan brownie cheesecake bars fresh, place them in an airtight container. You can store them in the fridge for best results. Make sure to separate layers with parchment paper. This will prevent them from sticking together. If you have cut squares, you can wrap each piece with plastic wrap for extra protection. If you want to freeze these bars, first let them cool completely. Then, cut them into squares. Wrap each square tightly in plastic wrap. After that, place them in a freezer-safe bag or container. Be sure to remove as much air as possible to prevent freezer burn. To thaw, simply place them in the fridge overnight before serving. These bars can last up to one week in the fridge. If you freeze them, they can keep for up to three months. Just remember, the longer they stay frozen, the more the texture might change. For the best taste and texture, aim to eat them within a month of freezing. Yes, you can make this recipe ahead. Bake the bars and let them cool. Once cool, wrap them well in plastic wrap. Store them in the fridge for up to three days. This way, you can serve them later. Just drizzle with caramel before serving. You have a few options for cream cheese. Use mascarpone for a similar taste. Greek yogurt works well too, giving a tangy flavor. Cottage cheese blended until smooth can also be a good option. Each choice will change the texture slightly. Check for a few signs to know the cheesecake is done. The edges should look set, while the center may still jiggle a bit. If it looks too wobbly, bake it a few more minutes. The top should not brown too much. Yes, you can switch nuts in this recipe. Walnuts or almonds can be great alternatives. They add nice crunch and flavor. You could also try pecan halves for a different look. Just make sure to chop them if you prefer smaller pieces. You now have the steps to make delicious brownie cheesecake bars. We covered each layer, from the brownie to the creamy cheesecake. The pecans and caramel make each bite special. Remember to cool and drizzle before serving. Experiment with flavors to suit your taste. Store leftovers properly to keep them fresh. Don’t hesitate to try different nuts or make it nut-free. Enjoy your baking and sharing these treats with others!

Caramel Pecan Brownie Cheesecake Bars

Indulge in the rich layers of Caramel Pecan Brownie Cheesecake Bars! This delightful dessert combines a fudgy brownie base with a creamy cheesecake topping, all crowned with crunchy pecans and luscious caramel. Perfect for satisfying your sweet tooth, these bars are easy to make and sure to impress. Ready to treat yourself? Click through to discover the full recipe and bring this deliciousness to your kitchen today!
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Ingredients
  

For the Brownie Layer:

1/2 cup unsalted butter

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon salt

1/4 teaspoon baking powder

For the Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/4 cup sour cream

For the Topping:

1 cup pecans, chopped

1/2 cup caramel sauce (store-bought or homemade)

For Drizzling:

Additional caramel sauce

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.

    Make the Brownie Layer: In a saucepan, melt the butter over low heat. Once melted, remove from heat and stir in sugar, eggs, and vanilla until well combined. Add cocoa powder, flour, salt, and baking powder, and stir until just combined.

      Bake the Brownie Layer: Pour the brownie batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Let it cool slightly.

        Prepare the Cheesecake Layer: In a mixing bowl, beat the softened cream cheese until smooth, then add sugar, egg, vanilla, and sour cream. Mix until creamy and fully incorporated.

          Layer the Cheesecake: Pour the cheesecake batter over the brownie layer, spreading it evenly.

            Add Pecans: Sprinkle the chopped pecans evenly over the cheesecake layer.

              Bake Again: Return the pan to the oven and bake for an additional 25-30 minutes, or until the cheesecake is set and doesn’t jiggle too much in the center.

                Cool Down: Remove from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set.

                  Drizzle with Caramel: Once set, remove the bars from the pan using the parchment overhang. Cut into squares and drizzle with caramel sauce before serving.

                    Prep Time: 20 minutes | Total Time: 3 hours (including cooling time) | Servings: 16 squares

                      - Presentation Tips: Serve the bars on a decorative platter, drizzled with extra caramel sauce, and garnish with whole pecans for an appealing touch.