Date Caramel Pecan Cheesecake Bars
These Date Caramel Pecan Cheesecake Bars are seriously dreamy! Think buttery pecan shortbread crust, creamy cinnamon-spiced cheesecake, and the most incredible date caramel swirled throughout AND spread over the top. Add a sprinkle of crunchy pecans, and every bite is creamy, gooey, a little crunchy, and completely irresistible. My kids and I LOVE these, and you'd never even know that they're secretly made with cottage cheese for a little more protein. The sweet, spiced flavor makes this recipe perfect for fall, but honestly, it’s so good I know I’ll be making it all year long!
Servings 16 Bars
Calories 189kcal
Equipment
Ingredients
Date Caramel
- 12-13 Medjool dates pitted (about 12 ounces)
- 1/4 cup cottage cheese
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 10-12 Tablespoons date soaking water as needed
Crust
- 1 cup all-purpose flour spooned and leveled
- 1/2 cup finely chopped pecans
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 6 Tablespoons unsalted butter melted
Cheesecake
- 1 8 ounce block cream cheese
- 2 cups 4% cottage cheese
- 1/4 cup maple syrup
- 1/4 cup cane sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 1/2 Tablespoons cornstarch
- 2 teaspoons cinnamon
Topping
- 3 Tablespoons pecans roughly chopped
Instructions
Date Caramel
- Place the dates in a large bowl and cover completely with boiling water. Let soak for 10 minutes.
- Use a slotted spoon to remove the dates from the water and transfer them to a blender. RESERVE THE DATE WATER!
- Add the cottage cheese, vanilla and cinnamon to the blender.
- Start to blend and add 2 tablespoons of the warm date water at a time, pausing to scrape down the sides as needed, until the mixture is smooth & thick, but super easily spreadable. You will need 9-12 tablespoons of date water in total.
- Transfer date caramel to a bowl and set aside. Rinse out the blender for later.
Crust
- Preheat the oven to 350°F.
- Line an 8”x8” square baking pan with parchment paper. Grease with avocado oil spray. Set aside.
- In a medium bowl, combine the flour, chopped pecans, cinnamon, salt and melted butter and mix until a dough forms.
- Transfer the mixture to the prepared pan and press down into an even layer. Wet your fingertips to make pressing the dough easier.
- Bake for 10 minutes, then let cool for at least 10 minutes.
Cheesecake
- Combine the cheesecake ingredients in the clean high-speed blender and blend until smooth.
- Pour the cheesecake batter over the cooked crust and spread into an even layer.
- Dollop 8 tablespoons of the date caramel sauce over the cheesecake batter. Use a fork to swirl the caramel into the cheesecake. Cover the remaining caramel sauce and set in the fridge for later.
- Bake cheesecake in the center rack of the oven for 1 hour. After baking, turn off the oven and leave the cheesecake in the oven for 30 minutes.
- Remove cheesecake from the oven and let cool completely on the counter.
- Refrigerate for at least 8 hours (or best overnight) before serving.
- Before serving, spread the remaining date caramel over the top of the cheesecake and sprinkle with the chopped pecans.
- Slice and enjoy!
Video
Nutrition
Serving: 1Bar | Calories: 189kcal | Carbohydrates: 17g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 257mg | Potassium: 130mg | Fiber: 1g | Sugar: 9g | Vitamin A: 219IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 1mg