1. Caramel Cheesecake Bars

Prep time: 20 mins | Bake time: 45-50 mins | Temp: $350^\circ\text{F}$ ( $175^\circ\text{C}$ )

Crust: 3 cups pecan shortbread crumbs, 2 tbsp sugar, ½ cup melted salted butter.
Filling: 16 oz cream cheese, ⅔ cup sugar, 2 eggs, 1 tsp vanilla, ⅓ cup sour cream.
Topping: 13.4 oz dulce de leche, 3 tbsp heavy cream.

The Base: Combine crumbs, sugar, and melted butter. Press firmly into the pan. Bake for 10 minutes.
The Filling: Beat softened cream cheese and sugar until fluffy. Add eggs one at a time, then stir in vanilla and sour cream. Pour over the warm crust.
The Bake: Bake for 35–40 minutes until the edges are set but the center has a slight jiggle. Cool completely.
The Finish: In a small bowl, whisk dulce de leche and heavy cream until smooth (microwave for 20 seconds if too thick). Spread over the cheesecake. Chill for 4 hours before slicing.

2. Pecan Pie Cheesecake Bars

Prep time: 30 mins | Bake time: 55 mins | Temp: $325^\circ\text{F}$ ( $160^\circ\text{C}$ )

Crust: 2½ cups graham crumbs, ½ cup chopped pecans, 3 tbsp sugar, ½ cup melted butter.
Filling: ¾ cup sugar, 2 tbsp cornstarch, 24 oz cream cheese, ¾ cup sour cream, 1½ tsp vanilla, 2 extra large eggs.
Topping: ½ cup butter (pats), ½ cup dark Karo, ⅓ cup sugar, ⅓ cup brown sugar, ¼ cup heavy cream, 1½ cups chopped pecans.

The Base: Mix crust ingredients and press into the pan. Bake for 10 minutes at $325^\circ\text{F}$ .
The Filling: Whisk sugar and cornstarch together, then beat into the cream cheese. Mix in sour cream and vanilla. Add eggs last, mixing just until combined. Pour onto crust and bake for 45–50 minutes. Chill for 4 hours.
The Topping: In a saucepan, melt butter, syrup, and sugars. Bring to a boil for 3 minutes. Stir in heavy cream and pecans. Pour the warm topping over the chilled cheesecake.

Prep time: 15 mins | Bake time: 25 mins | Temp: $350^\circ\text{F}$ ( $175^\circ\text{C}$ )

Dough: 1 cup butter, 1 cup brown sugar, 1 egg yolk, 1½ tsp vanilla, ½ tsp salt, 2¼ cups flour.
Topping: 2 cups milk chocolate chips, ½ cup Heath toffee bits.

The Dough: Cream butter and brown sugar. Beat in the egg yolk and vanilla. Stir in salt and flour until a dough forms.
The Bake: Press the dough evenly into the bottom of your pan. Bake for 20–25 minutes until golden brown.
The Finish: Remove from the oven and immediately sprinkle chocolate chips over the top. Let sit for 5 minutes, then spread the melted chocolate with a spatula. Sprinkle the toffee bits over the wet chocolate. Let cool completely until the chocolate is firm.

Prep time: 40 mins | Bake time: 50 mins | Temp: $350^\circ\text{F}$ ( $175^\circ\text{C}$ )

Crust: 2 cups flour, ½ cup brown sugar, 1 cup cold butter.
Cheesecake: 24 oz cream cheese, 1 cup sugar, 2 tsp vanilla, ½ cup sour cream, ½ cup heavy cream, 1½ tbsp flour, 3 eggs.
Apple Layer: 4 cups diced apples, 3 tbsp sugar, ½ tsp cinnamon, 1 tbsp flour.
Streusel: 1 cup flour, 1 tbsp baking powder, 1 cup brown sugar, ½ cup butter, 2 tbsp heavy cream. (Optional caramel drizzle).

The Base: Cut cold butter into the flour and brown sugar until crumbly. Press into the pan and bake for 15 minutes.
The Layers: Beat cheesecake ingredients until smooth; pour over the hot crust. Toss diced apples with their spices/sugar/flour and layer over the cheesecake.
The Streusel: Mix streusel ingredients until “clumpy” and sprinkle over apples.
The Bake: Bake for 40–45 minutes. Once cooled, drizzle with extra caramel sauce if desired.

Prep time: 15 mins | Bake time: 45 mins | Temp: $350^\circ\text{F}$ ( $175^\circ\text{C}$ )

Crust: ½ cup butter, 1½ cups flour, ¼ cup sugar, ½ tsp vanilla, ¼ tsp salt.
Filling: ¼ cup butter, ½ cup sugar, ½ cup Karo syrup, 1 tbsp maple syrup, ¼ tsp salt, 2 tbsp flour, 2 eggs, 1 tsp vanilla, 1½ cups chopped pecans.

The Base: Cream butter, sugar, flour, vanilla, and salt. Press into an $8 \times 8$ or $9 \times 9$ inch pan. Bake for 15 minutes.
The Filling: In a medium bowl, whisk the melted butter, sugars, syrups, salt, flour, eggs, and vanilla. Stir in the pecans.
The Bake: Pour the mixture over the pre-baked crust. Bake for another 30–35 minutes until the filling is set and no longer wobbles.

Prep time: 20 mins | Bake time: 50 mins | Temp: $350^\circ\text{F}$ ( $175^\circ\text{C}$ )

Crust: 1 cup gingersnap crumbs, 1 cup graham crumbs, 1 tbsp sugar, ½ tsp cinnamon, 5 tbsp melted butter.
Filling: 8 oz cream cheese, 1 cup brown sugar, 15 oz pumpkin puree, 2 eggs, 12 oz evaporated milk, 1½ tsp vanilla, 1 tsp cinnamon, 1½ tsp pumpkin pie spice, ¼ tsp salt.
Topping: 2 cups chopped pecans, ½ cup brown sugar, 3 tbsp water.

The Base: Mix crumbs, sugar, cinnamon, and butter. Press into the pan and bake for 8 minutes.
The Filling: Beat cream cheese and brown sugar. Add pumpkin, eggs, milk, vanilla, and spices. Pour over the crust.
The Topping: Stir pecans, brown sugar, and water together. Sprinkle evenly over the pumpkin filling.
The Bake: Bake for 40–50 minutes until the center is set. Cool and refrigerate for at least 3 hours before serving.