Description
Delight in these luscious Caramel Cheesecake Bars featuring a buttery graham cracker crust topped with a creamy caramel-infused cheesecake layer. Perfectly baked until just set and finished with a drizzle of caramel sauce and a sprinkle of flaky sea salt, these bars offer a rich, indulgent dessert that’s easy to prepare and sure to impress.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup caramel sauce, plus more for drizzling
- 1/4 teaspoon salt
Topping (Optional)
- Flaky sea salt for topping
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar, mixing until evenly combined. Press the mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove from the oven and allow to cool slightly while preparing the cheesecake filling.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing each just until incorporated. Then mix in the vanilla extract, 1/2 cup caramel sauce, and 1/4 teaspoon salt until fully combined.
- Assemble and bake: Pour the cheesecake batter evenly over the slightly cooled crust and spread it out gently. Bake for 35 to 40 minutes, or until the center is just set and slightly jiggly but not liquid.
- Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 30 minutes to cool gradually. Then remove from the oven and let it cool completely at room temperature.
- Chill: Refrigerate the cheesecake bars for at least 3 hours or until fully chilled and set.
- Serve: Before slicing, drizzle the bars with additional caramel sauce and sprinkle with flaky sea salt if desired. For clean slices, wipe the knife between each cut and serve chilled.
Notes
- For easier, cleaner slicing, wipe the knife clean between cuts.
- Feel free to use homemade or store-bought caramel sauce depending on your preference and convenience.
- These cheesecake bars can be prepared a day ahead and stored covered in the refrigerator for best flavor and texture.
