Creamy Caramel Cheesecake Bars (Print Version)
Rich cheesecake bars with buttery graham crust and homemade caramel topping
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 16 ounces cream cheese, softened
06 - 1/2 cup sour cream
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons 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 teaspoon sea salt
# Step-by-Step Guide:
01 - Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
03 - In a large bowl, beat the cream cheese until smooth. Add sour cream and sugar, mixing until creamy. Beat in eggs, one at a time, then add vanilla and flour. Mix until just combined.
04 - Pour the cheesecake filling over the crust and smooth the top. Bake for 35-40 minutes, or until the center is set but still slightly jiggly. Cool completely on a wire rack, then refrigerate for at least 2 hours.
05 - Heat sugar and water in a saucepan over medium heat, swirling (not stirring) until the mixture turns deep amber. Remove from heat and carefully whisk in butter. Slowly add heavy cream, whisking until smooth. Add salt if using.
06 - Cool caramel slightly, then pour over chilled cheesecake. Spread evenly and refrigerate for another hour. Lift the bars from the pan using parchment overhang. Cut into 16 squares and serve.
# Expert Suggestions:
01 -
- The contrast between tangy cheesecake and buttery sweet caramel hits every pleasure center at once
- These bars travel beautifully and actually taste better after sitting overnight in the fridge
02 -
- Sugar goes from perfect to burned in seconds, so have your butter and cream measured and ready before you start the caramel
- Room temperature ingredients prevent lumps and keep the cheesecake texture smooth
03 -
- If your caramel seizes and turns into a hard lump, gently reheat it while stirring until it smooths out again
- The center should still jiggle slightly when you remove the cheesecake from the oven, as it continues cooking while cooling