Description
These Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake filling swirled with luscious caramel sauce. Finished with an optional sprinkle of flaky sea salt, these decadent bars are perfect for dessert or any special occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup all-purpose flour
- ¼ teaspoon salt
Caramel & Topping
- 1 cup caramel sauce, divided
- Optional flaky sea salt for topping
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until evenly moistened. Press firmly into the bottom of the pan. Bake for 8 minutes, then remove and cool slightly.
- Make the cheesecake batter: In a large bowl, beat cream cheese with ½ cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until fully combined. In a small bowl, combine flour and salt, then fold this into the cheesecake mixture.
- Assemble the bars: Pour half of the cheesecake batter over the cooled crust. Drizzle ½ cup caramel sauce evenly over the batter and swirl gently with a knife to marble. Pour remaining batter on top and smooth the surface evenly.
- Bake the cheesecake bars: Bake for 35–40 minutes, or until the center is just set and edges are lightly golden. Remove from oven and allow to cool completely at room temperature.
- Chill: Refrigerate the cheesecake bars for at least 3 hours or until firm. For best slices, chill overnight.
- Serve: Before serving, drizzle with remaining caramel sauce and sprinkle with flaky sea salt, if desired. Use the parchment overhang to lift bars from pan. Cut into 16 bars and serve chilled.
Notes
- For cleaner slices, chill the bars overnight before cutting.
- You can use store-bought or homemade caramel sauce.
- Add a pinch of coarse sea salt to the caramel for a salted caramel version.
