Creamy Caramel Cheesecake Bars (Printable)
Rich cheesecake bars with buttery crust and homemade caramel topping.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 6 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 16 oz cream cheese, softened
06 - 1/2 cup sour cream
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 1 tsp pure vanilla extract
10 - 2 tbsp all-purpose flour
→ Caramel Topping
11 - 1 cup granulated sugar
12 - 1/4 cup water
13 - 1/4 cup unsalted butter, cubed
14 - 1/2 cup heavy cream
15 - 1/4 tsp sea salt
# How-to Steps:
01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Mix graham cracker crumbs, melted butter, sugar, and salt until combined. Press firmly into pan bottom. Bake for 10 minutes. Cool slightly.
03 - Beat cream cheese until smooth. Add sour cream and sugar, mix until creamy. Beat in eggs one at a time, then add vanilla and flour. Mix until just combined.
04 - Pour filling over crust and smooth top. Bake 35-40 minutes until center is set but slightly jiggly. Cool completely on wire rack, then refrigerate at least 2 hours.
05 - Heat sugar and water in saucepan over medium heat, swirling until mixture turns deep amber. Remove from heat, whisk in butter. Slowly add heavy cream, whisking until smooth. Add salt if using.
06 - Cool caramel slightly, pour over chilled cheesecake. Spread evenly and refrigerate for another hour.
07 - Lift bars from pan using parchment overhang. Cut into 16 squares and serve.
# Expert Pointers:
01 -
- The combination of tangy cheesecake and buttery caramel hits every single craving
- These bars look impressive but come together faster than a whole cheesecake
- They taste even better on day two, if they last that long
02 -
- Dont rush bringing cream cheese to room temperature or you will never get the lumps out
- Removing cheesecake from the oven while slightly jiggly prevents overbaking and cracking
- Caramel continues cooking after you remove it from heat, so pull it when it looks slightly lighter than desired
03 -
- Use a light colored pan to monitor crust browning, dark pans can overcook the bottom
- A dollop of sour cream swirled into the caramel creates a gorgeous marbled effect