Description
These Decadent Caramel Cheesecake Bars feature a buttery graham cracker crust topped with a creamy, smooth cheesecake layer and a luscious caramel topping. Finished with an optional sprinkle of sea salt for that perfect salted caramel flavor, these bars are an indulgent dessert that is both simple to make and irresistibly delicious.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping
- ½ cup caramel sauce (store-bought or homemade)
- Sea salt (optional, for salted caramel)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the crust mixture: Combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
- Bake the crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake in the preheated oven for 8-10 minutes to set. Remove and allow to cool completely.
- Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese with ½ cup of sugar until smooth and creamy.
- Add eggs and vanilla: Add the eggs one at a time, mixing gently after each addition to maintain a creamy texture. Stir in the vanilla extract until fully combined.
- Assemble the cheesecake layer: Pour and spread the cream cheese mixture evenly over the cooled crust in the pan.
- Bake the cheesecake: Place the pan in the oven and bake for 30-35 minutes, until the center is mostly set but still slightly jiggly in the middle. Remove and let cool to room temperature.
- Add caramel topping: Evenly spread the caramel sauce over the cooled cheesecake layer. Sprinkle with sea salt if desired to enhance the salted caramel flavor.
- Chill: Place the bars in the refrigerator and chill for at least 4 hours or overnight to allow the cheesecake to fully set and flavors to meld.
- Slice and serve: Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles and serve chilled for the best texture and flavor.
Notes
- Make sure the cream cheese is softened to avoid lumps in the cheesecake filling.
- For a homemade caramel sauce, cook sugar slowly until amber and add cream and butter.
- Use parchment paper with an overhang for easy removal of bars from the pan.
- If desired, decorate with a drizzle of extra caramel or a pinch of flaky sea salt before serving.
