Ingredients

Caramel Cheesecake Bars

Crust

3 cups pecan shortbread cookie crumbs, 24 cookies from a 13-ounce package

2 tablespoons granulated sugar

½ cup salted butter, melted

Cheesecake Layer

16 ounces cream cheese, softened to room temperature

⅔ cup granulated sugar

2 large eggs, room temperature

1 teaspoon vanilla extract

⅓ cup sour cream

Caramel Topping

13.4 ounces dulce de leche caramel

3 tablespoons heavy cream

Pecan Pie Cheesecake Bars

Graham Cracker Crust

2½ cups graham cracker crumbs

½ cup finely chopped pecans

3 tablespoons granulated sugar

½ cup salted sweet cream butter, melted and cooled

Cheesecake Filling

¾ cup granulated sugar

2 tablespoons cornstarch

24 ounces cream cheese, at room temperature (678 gram)

¾ cup sour cream, room temperature

1½ teaspoons pure vanilla extract

2 extra large eggs, at room temperature

Pecan Topping

½ cup salted sweet cream butter, sliced into 1 tablespoon pats

½ cup dark Karo syrup

⅓ cup granulated sugar

⅓ cup light brown sugar, packed

¼ cup heavy cream

1½ cups rough chopped pecans

Toffee Bars

1 cup unsalted butter, room temperature

1 cup light brown sugar

1 large egg yolk

1½ teaspoons vanilla extract

½ teaspoon salt

2¼ cups all-purpose flour

2 cups milk chocolate chips

½ cup English toffee bits, Heath brand

Caramel Apple Cheesecake Bars

Shortbread Crust

2 cups all-purpose flour

½ cup packed light brown sugar

1 cup unsalted butter, cold

Cheesecake Layer

24 ounces cream cheese, softened

1 cup granulated sugar

2 teaspoons vanilla extract

½ cup sour cream, room temperature

½ cup heavy whipping cream

1½ tablespoons all-purpose flour

3 large eggs, room temperature

Apple Layer

4 cups apples, peeled and diced

3 tablespoons granulated sugar

½ teaspoon cinnamon

1 tablespoon all-purpose flour

Streusel Topping

1 cup all-purpose flour

1 tablespoon baking powder

1 cup packed light brown sugar

½ cup unsalted butter

2 tablespoons heavy whipping cream

Optional

caramel sauce, for drizzling

Pecan Pie Bars

Shortbread Crust

½ cup unsalted butter, softened to room temperature

1½ cups all-purpose flour

¼ cup granulated sugar

½ teaspoon vanilla extract

¼ teaspoon kosher salt

Pecan Pie Filling

¼ cup unsalted butter

½ cup granulated sugar

½ cup Karo syrup

1 tablespoon maple syrup

¼ teaspoon kosher salt

2 tablespoons all-purpose flour

2 eggs, room temperature

1 teaspoon vanilla extract

1½ cups pecans, roughly chopped

Pumpkin Cheesecake Bars

Crust

1 cup gingersnap crumbs, approximately 14 to 16 cookies prior to crushing

1 cup graham cracker crumbs

1 tablespoon sugar

½ teaspoon cinnamon

5 tablespoons unsalted butter, melted

Filling

8 ounces cream cheese room temperature

1 cup brown sugar

15 ounces pumpkin puree

2 eggs, room temperature

12 ounces evaporated milk

1½ teaspoons vanilla

1 teaspoon ground cinnamon

1½ teaspoons pumpkin pie spice

¼ teaspoon salt

Topping

2 cup pecans finely chopped

½ cup packed brown sugar

3 tablespoons water

how to make it

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