I love a good bar cookie! Especially a bar cookie that incorporates one of my favorite desserts–cheesecake. Throw in some toffee and a healthy dose of caramel and you’ve got yourself these Praline Pecan Cheesecake Bars.
Oh my goodness! These cheesecake bars were amazing! And so much easier to make than a traditional cheesecake. I took them to a church potluck and they quickly disappeared.
They’re super easy to make too. These bars start off with a sugar cookie mix for the crust, which also serves as the crumb topping.
You could certainly adapt the recipe and make your own shortbread-style crust and crumb topping, if you prefer.
I’m all about shortcuts in the kitchen, and with all of the other rich and decadent flavors in these bars, no one suspected I used a packaged mix.
The Betty Crocker sugar cookie mix is the perfect size for this recipe.
As you can see, these bars are pretty rich and indulgent, so I recommend cutting them into small servings.
Which means with a 9 x 13 inch pan, you’ll be able to serve a crowd, making this recipe perfect for potlucks and holiday get-togethers.
If you can’t find packaged toffee bits at your grocery store (I usually get the Heath brand), simply chop up some Heath or Skor candy bars.
This dessert was like eating a pecan pie and a turtle cheesecake all at the same time! I’m already dreaming about making these Praline Pecan Cheesecake Bars again.
Everyone who tried them raved about them, including my own family. This one is destined to become a new favorite at my house.
Be sure to save this decadent dessert recipe to your favorite Pinterest board for later.
Crust and topping:
- 1 (1 lb. 1.5 oz.) package sugar cookie mix
- 1/2 cup cold butter, cubed
- 1/2 cup chopped pecans
- 3/4 cups toffee bits
- 2 (8 oz.) packages cream cheese, softened
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 tablespoons flour
- 1/2 cup prepared caramel topping, divided
- 1 teaspoon vanilla
- 1 egg
- Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch pan.
- Place cookie mix in medium bowl and cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 1/2 cups crumb mixture for topping.
- Press remaining crumb mixture into the bottom of the pan. Bake 8-10 minutes, or until light golden brown.
- Meanwhile, in large bowl, beat cream cheese, sugar, salt, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over the partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
- Bake 35-40 minutes or until light golden brown. Cool to room temperature, then refrigerate for at least 2 hours.
- Drizzle with remaining caramel before cutting into bars and serving. Store leftovers, covered, in the refrigerator.
- Serving Size: 16
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Who Dished It Up First: Adapted from Betty Crocker