Description
Deliciously creamy caramel cheesecake bars with a buttery graham cracker crust, topped with smooth caramel sauce and a hint of sea salt for a perfect balance of sweet and salty flavors. Easy to make and perfect for any dessert occasion.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Topping
- 3/4 cup caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt (optional, for salted caramel effect)
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C) and line an 8×8-inch baking pan with parchment paper, ensuring to leave an overhang on the sides for easy removal of the cheesecake bars.
- Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Bake the crust: Bake the crust in the preheated oven for 10 minutes to set it, then remove and allow to cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition to incorporate fully. Mix in the vanilla extract until combined.
- Assemble and bake: Pour the cream cheese filling evenly over the pre-baked crust, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the center is set but still slightly jiggly to the touch.
- Cool and chill: Remove the cheesecake bars from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 3 hours to fully set.
- Add topping and serve: Once chilled, drizzle the caramel sauce evenly over the top of the bars. Sprinkle with sea salt if desired for a salted caramel twist. Use the parchment overhang to lift the bars from the pan, slice into 9 bars, and serve.
Notes
- For a different crust flavor, substitute graham cracker crumbs with crushed vanilla wafers or digestive biscuits.
- To achieve a firmer caramel topping, refrigerate the bars again after drizzling the caramel sauce.
- Store the caramel cheesecake bars in an airtight container in the refrigerator for up to 5 days to maintain freshness.
