These cheesecake bars were inspired by the quintessential “Dad.” He’s the kind of guy who is a Mr. Fix It, often has a Big Green Egg, has a man cave, and loves smoky, rich flavors. This dessert is a tribute to that spirit.
These bars combine the creaminess of cheesecake with the crunch of pecan shortbread and a decadent salted whiskey caramel topping. They’re the perfect balance of sweet, salty, and smoky—ideal for anyone who enjoys bold flavors.
Why You’ll Like This Cheesecake Bar Recipe
These cheesecake bars offer layers of texture and flavor, making them a standout dessert. Here’s why you’ll love them:
- Unique Flavor Combo: The buttery pecan shortbread, creamy cheesecake, and whiskey caramel are a match made in dessert heaven.
- Make-Ahead Friendly: Both the crust and the cheesecake can be prepared in advance, making them perfect for gatherings.
- Simple Yet Special: While the recipe is straightforward, the results are impressive and guaranteed to wow guests.
- Customizable: You can easily swap ingredients or add your favorite flavors to make this recipe your own.
Ingredients To Make This Recipe
To make these cheesecake bars, you’ll need:
- Pecans: Adds crunch and a slightly toasty flavor to the shortbread base.
- Butter: Gives the shortbread richness and helps create that melt-in-your-mouth texture.
- All-Purpose Flour: The base for the shortbread, providing structure.
- Unrefined Cane Sugar: Adds sweetness to both the shortbread and caramel.
- Kosher Salt: Balances the sweetness, adding depth to the caramel and the cheesecake.
- Cream Cheese: The star of the cheesecake layer, providing that classic creamy texture.
- Eggs: Helps bind the cheesecake together and gives it richness.
- Vanilla Extract: Adds warmth and enhances the flavor of the cheesecake.
- Irish Whiskey: The bold flavor of whiskey elevates the caramel and adds a subtle smokiness.
- Heavy Cream: Makes the caramel sauce smooth and creamy.
- Smoked Sea Salt: A garnish that adds a hint of smokiness and complements the sweetness.
How To Make This Recipe
Make the Shortbread Crust:
Start by pulsing toasted pecans, sugar, and salt in a food processor until finely chopped. Add flour and butter, mixing until a dough forms. Press the dough into a prepared baking dish and freeze for 10 minutes before baking. Bake until golden and set, then cool.Prepare the Cheesecake Filling:
Combine softened cream cheese, sugar, eggs, and vanilla until smooth. Pour the mixture over the cooled crust and bake until the cheesecake is just set. Allow the cheesecake to cool in the oven for 15 minutes before transferring to a rack.Make the Salted Whiskey Caramel:
In a saucepan, combine sugar and water, boiling until the sugar turns amber. Swirl the pan and add whiskey (be cautious as it may sputter). Stir in butter and cream until smooth, then cool.Assemble the Cheesecake Bars:
Pour the caramel sauce over the cooled cheesecake layer and refrigerate for at least 2 hours. When ready to serve, slice the cheesecake bars into squares and sprinkle with smoked sea salt.
Variations On This Recipe
These cheesecake bars are versatile, and you can easily switch up the flavors to suit your preferences:
- Nut-Free Version: Replace the pecans with graham cracker crumbs for a classic cheesecake base.
- Bourbon Caramel: Swap the whiskey for bourbon to add a different depth of flavor to the caramel.
- Chocolate Swirl: Add melted chocolate to the cheesecake layer for a chocolate marble effect.
- Fruit Topping: Top with fresh berries or a berry compote for a fruity twist.
What To Serve This With
These cheesecake bars are rich and flavorful, so they pair well with lighter, contrasting flavors:
- Coffee or Espresso: The bitterness of coffee complements the sweetness of the bars.
- Whiskey: Enjoy a glass of the same whiskey used in the caramel sauce for a cohesive experience.
- Fresh Berries: A side of fresh berries adds a refreshing contrast to the richness of the cheesecake.
Additional Dessert Recipes
If you’re a fan of these cheesecake bars, here are a few more dessert bar recipes to try:
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Cheesecake Bars with Pecan Shortbread and Salted Whiskey Caramel Recipe
Equipment
Ingredients
- 3/4 cup pecans toasted and finely chopped
- 10 tablespoons cold unsalted butter divided
- 1 cup all-purpose flour
- 2 1/2 cups unrefined cane sugar divided
- 1 1/2 teaspoons kosher salt divided
- 2 pounds (4 [8 ounce] packages) cream cheese
- 1 large egg yolk
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 tablespoon cold water
- 2 tablespoons Irish whisky
- 1/2 cup heavy cream
- Smoked sea salt for garnish
Instructions
Make The Shortbread Crust:
- Heat the oven to 350°F and arrange a rack in middle. Butter a 2-quart baking dish then line with parchment paper or aluminum foil, leaving a few inches of overhang on each side. Combine 3/4 cup of the pecans with the 1/2 cup of sugar, and 1 teaspoon of the kosher salt in a food processor. Pulse until the nuts are a coarse meal. Add the flour and process until it's a fine meal and evenly mixed. Cut 8 tablespoons of the butter into small cubes, add it, and pulse until the mixture comes together in a clump. Press the mixture evenly into the prepared baking dish, using the back of a measuring cup to even the shortbread out in the pan. Place the shortbread in the freezer for 10 minutes before baking. Bake the crust until lightly golden and set throughut, about 25 to 30 minutes. Remove from the oven and let cool at least 20 minutes before continuing. Meanwhile, make the filling.(You can make the bars through this step up to 3 days ahead. Let cool completely then wrap securely and refrigerate.)
Make The Cheesecake Batter:
- Combine the cream cheese and 1 cup of the sugar in a bowl of a food processor and process until the mixture is smooth. Scrape down the sides of the processor then add the eggs and the yolk one at a time. Add the vanilla extract and 1/2 teaspoon of the kosher salt and pulse until blended.
- Pour the mixture over the baked shortbread and bake until a toothpick or cake tester inserted into the cake comes out clean and the center of the cheesecake is just set (it will look like custard), about 40 minutes. Turn off the oven, leave the door slightly ajar, and let the cheesecake cool for 15 minutes.
- Remove cheesecake from the oven and set on a rack to cool. Coat a butter knife with oil or butter (or run it under very hot water) and then run it around the perimeter of the cheesecake. Let the cheesecake cool completely, about 1 hour. (You can make the bars through this step up to 3 days ahead. Let cool completely then wrap securely and refrigerate. Let sit at room temperature at least 15 minutes before adding the caramel sauce.)
Make The Caramel Sauce:
- Once the cheesecake is cool, make the caramel. Stir together the remaining 1 cup of the sugar and water in a small saucepan until the sugar is completely moistened. Brush the insides of the saucepan with a wet pastry brush to remove any sugar granules then place the pan over medium-high heat and bring to a boil.
- Without stirring but swirling the pan occasionally, let the sugar boil until it turns amber in color, about 5 minutes. Give the pan a few good swirls to make sure it’s evenly cooking, remove from heat, and carefully add the whiskey. (The caramel will seize but just keep swirling the pan until the alcohol smell is cooked off.) Immediately add the remaining 2 tablespoons of butter and cream, and swirl until the caramel is smooth and uniform in color. Set aside to cool to room temperature, at least out 15 minutes.(You can make the bars through this step up to 1 day ahead. Let cool completely then wrap securely and refrigerate. Let sit at room temperature at least 15 minutes before serving.)
Assemble The Cheesecake Bars:
- Pour the lukewarm caramel over the cooled cheesecake, then place in the refrigerator to chill for a minimum of 2 hours. When ready to serve, cut into slabs or squares using a sharp knife dipped in hot water. Garnish with sea salt and serve.
