Description
These rich and creamy caramel cheesecake bars feature a buttery graham cracker crust topped with a smooth cheesecake layer swirled with homemade caramel sauce. Perfectly baked until just set, they make an indulgent dessert ideal for gatherings or special treats.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 2 pounds cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
Caramel Sauce
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal later.
- Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs and sugar, mixing thoroughly.
- Add Butter to Crust: Stir in the melted butter until the mixture is evenly moistened and holds together when pressed.
- Press Crust into Pan: Firmly press the graham cracker mixture into the bottom of the prepared pan using the back of a spoon to create an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for about 10 minutes, until golden and set. Remove and allow to cool while preparing the filling.
- Beat Cream Cheese: In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add Sugar: Incorporate granulated sugar into the cream cheese and beat until well combined, scraping down the sides as needed.
- Mix in Vanilla: Stir in vanilla extract until fully incorporated.
- Add Eggs: Add eggs one at a time, beating well after each addition to ensure complete incorporation.
- Add Creams: Beat in sour cream and heavy cream until the batter is smooth and creamy.
- Pour Filling Over Crust: Spread the cream cheese mixture evenly over the cooled crust using a spatula.
- Prepare Caramel Sauce: In a small saucepan over medium heat, melt brown sugar, butter, and salt together, stirring constantly.
- Simmer Caramel: Bring mixture to a simmer and cook for about 2 minutes until slightly thickened, stirring frequently.
- Add Vanilla to Caramel: Remove from heat and stir in vanilla extract.
- Drizzle and Swirl Caramel: Drizzle caramel sauce over cheesecake batter and gently swirl with a spoon or knife to create a marbled effect.
- Bake Cheesecake Bars: Bake in the preheated oven for 50-60 minutes, until edges are set and the center is slightly jiggly.
- Cool in Oven: Turn off the oven and let cheesecake bars cool inside the oven for at least 1 hour.
- Chill Bars: Transfer bars to the refrigerator and chill for at least 4 hours or overnight for best results.
- Slice and Serve: Lift cheesecake bars from pan using parchment overhang and cut into squares. Serve chilled and enjoy!
Notes
- Be sure the cream cheese is softened for smooth, lump-free batter.
- The parchment paper overhang makes removing the bars easy without breaking.
- Allow the cheesecake to cool completely before chilling to prevent cracking.
- Swirling the caramel lightly helps create a beautiful marbled pattern.
- Use a sharp knife warmed in hot water for cleaner cuts when slicing.
