Turtle Cheesecake Bars
Creamy cheesecake bars with a honey graham cracker crust, topped with caramel, candied pecans, and hot fudge for a rich and indulgent dessert experience.
Equipment
- 1 9x13-inch baking dish
- 1 handheld or stand mixer
- 1 medium mixing bowl
- 1 parchment paper
- 1 kitchen glass for pressing crust
Ingredients
- 2 cups honey graham crackers about 14-16 sheets, finely crushed
- 6 tablespoons unsalted butter melted
- 4 packages 8 ounces each cream cheese, softened
- 1¼ cups superfine granulated sugar
- ½ cup sour cream room temperature
- 2 teaspoons vanilla extract
- 5 large eggs room temperature
- ½ cup caramel sauce
- ½ cup pecans chopped and candied or plain
- ½ cup hot fudge
Instructions
- Preheat the oven to 350°F and line a 9x13-inch baking dish with parchment paper.
- Combine the crushed graham crackers and melted butter in a medium bowl, mixing well to coat all crumbs.
- Press the crust mixture evenly onto the bottom of the prepared baking dish, using your hand and a kitchen glass to flatten.
- In a mixer, beat cream cheese until smooth and creamy.
- Add sugar to the cream cheese and blend well, scraping down the bowl as needed.
- Mix in sour cream and vanilla extract until fully combined and smooth.
- With the mixer on low speed, add eggs one at a time, blending until each is incorporated before adding the next.
- Pour the cheesecake filling over the crust in the baking dish.
- Bake for 60 to 70 minutes until the top is golden and edges start pulling away, while the center remains slightly jiggly.
- Allow the cheesecake bars to cool to room temperature, then chill in the refrigerator for 1 to 2 hours.
- Top with caramel sauce, candied pecans, and hot fudge before serving.
Notes
- Press crust firmly to prevent crumbling.
- Use room temperature ingredients for smooth filling.
- Chilling improves texture and flavor.
- Store leftovers covered in refrigerator up to 3 days.