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Caramel Cheesecake Bars Recipe

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These Caramel Cheesecake Bars are a delicious blend of creamy cheesecake on a buttery graham cracker crust, topped with rich caramel sauce. Perfect for gatherings or as a treat anytime, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter, melted

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • ½ cup sour cream

For the Caramel Topping:

  • ½ cup packed light brown sugar
  • 4 tablespoons butter
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt (optional, for salted caramel)

Instructions

  1. Prepare the Crust:

    • Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
    • In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared pan.
    • Bake the crust for 10 minutes, then set aside to cool slightly.

  2. Make the Cheesecake Layer:

    • In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy. Add vanilla extract, mixing well.
    • Beat in the eggs one at a time until just combined. Mix in the sour cream until smooth.
    • Pour the cheesecake batter over the cooled crust and smooth the top with a spatula.

  3. Bake:

    • Bake the cheesecake at 325°F (160°C) for 40-45 minutes, or until the edges are set and the center has a slight jiggle.
    • Turn off the oven, crack the door, and let the cheesecake bars cool in the oven for about 15 minutes. Remove from the oven and allow to cool to room temperature.

  4. Prepare the Caramel Topping:

    • In a small saucepan over medium heat, combine brown sugar and butter, stirring constantly until melted and combined.
    • Stir in the heavy cream and bring the mixture to a gentle boil, cooking for 4-5 minutes while stirring continuously. Remove from heat, stir in vanilla, and add sea salt if desired. Allow to cool slightly.

  5. Top and Serve:

    • Pour the caramel sauce over the cooled cheesecake bars, spreading it evenly. Refrigerate the bars for at least 4 hours or until set.
    • Once set, slice into bars and serve chilled. For an added touch, sprinkle sea salt on top.

Notes

  • Storage: Store in an airtight container in the fridge for up to 5 days.
  • Optional Swirl: For a caramel swirl effect, add small spoonfuls of caramel on top before baking and swirl with a knife.
  • Freezing: These bars can be frozen (without caramel topping) for up to 1 month. Thaw in the fridge before adding caramel.

Find it online: https://recipe.ukfinda.com/caramel-cheesecake-bars-recipe/