| Level: | Intermediate |
| Total: | 4 hr 45 min |
| Active: | 40 min |
| Yield: | 24 squares |
Ingredients
- Cooking spray, for spraying the foil
- 2 sleeves (10 ounces) graham crackers
- 1/2 cup pecans
- 8 tablespoons (1 stick) salted butter, melted
- 1 1/2 teaspoons vanilla extract
- Three 8-ounce packages cream cheese, softened
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup sour cream
- 1/2 cup packed dark brown sugar
- 6 tablespoons salted butter
- One 14-ounce can sweetened condensed milk
- 2 tablespoons dark corn syrup
- 1 teaspoon vanilla extract
- Flaky sea salt, for garnish
Instructions
- For the crust: Preheat the oven to 350 degrees F. Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the graham crackers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the butter and vanilla and pulse again until combined. Pour into the prepared pan and press the crumbs into the bottom of the pan. If they come up the sides, that’s okay!
- For the filling: Beat the cream cheese, granulated sugar and vanilla in a medium bowl with an electric mixer until smooth. Add the eggs 1 at a time, beating after each addition. Add the sour cream and mix again.
- Pour the mixture into the crust, smooth the top and bake for 50 minutes. Turn off the oven and open the door, leaving the cheesecake to sit in the oven with the door open for 15 minutes. Remove and set aside to cool for an hour.
- For the caramel topping: Add the brown sugar and butter to a pan, set over medium heat and cook, stirring, until the butter is melted and the sugar is dissolved. Add the condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
- Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F. Turn off the heat and let the caramel cool for about 5 minutes before pouring over the cheesecake.
- Allow to set for 2 hours, then cut into squares with a sharp knife. Arrange on a plate and garnish each square with a pinch of sea salt.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 332 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 0 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 88 mg |
| Sodium | 210 mg |
| Serving Size | 1 of 24 servings |
| Calories | 332 |
| Total Fat | 22 g |
| Saturated Fat | 12 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 0 g |
| Sugar | 29 g |
| Protein | 4 g |
| Cholesterol | 88 mg |
| Sodium | 210 mg |
Reviews
The cheesecake overall is delicious. Although not sure why we needed foil so that was a mess to remove. The directions didn’t say why we needed foil or how to remove it. I have never made cheesecake before so to let it set for 2 hours doesn’t say if it had to set in the fridge or room temperature. My pan for the caramel sauce was apparently too shallow that my thermometer didn’t rest on the edge.
Why did mine crack?
I agree with a prior post. Not too sweet and delicious. I’ll add it to my holiday treats list.
Everyone loves these; every special occasion I get a request for me to make this Deliciousness . Thanks Ree
This is a recipe I will repeat. It wasn’t too sweet, which was surprising. I do recommend that if you have leftovers, let the bars sit out from the refrigerator before serving: the caramel separates when cold. When served at room temp, it is much easier to eat.
Following the directions for the caramel top resulted in a very liquid topping. Next time I would skip the thermometer and just eyeball the consistency. The cheesecake was good though, I decided to mix the graham crackers – regular & chocolate. Yummy!
The carmel sauce is amazing with this cheesecake!
Delicious!!!!!
Spectacular!
My all time favorite dessert. They are so delicious.