Description
These Decadent Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer, topped with rich caramel sauce and an optional sprinkle of sea salt for a perfect balance of sweet and salty flavors. Easy to make and perfect for any dessert occasion, these bars are chilled to set and can be sliced into perfect servings.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping
- ½ cup caramel sauce (store-bought or homemade)
- Sea salt (optional, for salted caramel)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang to easily lift the bars later.
- Mix the crust ingredients: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly combined and resembles wet sand.
- Form and bake the crust: Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until set and fragrant. Remove from oven and allow it to cool completely.
- Prepare the cheesecake filling: In a mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy with no lumps.
- Add eggs and vanilla: Add the eggs one at a time, beating gently after each addition to incorporate without overmixing. Stir in the vanilla extract to combine.
- Spread filling over crust: Pour the cheesecake batter over the cooled crust and spread it into an even layer using a spatula.
- Bake the cheesecake layer: Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Remove from oven and let cool to room temperature.
- Add caramel topping: Evenly spread the caramel sauce over the cooled cheesecake layer. If desired, sprinkle sea salt on top to enhance the caramel flavor with a salted touch.
- Chill the bars: Refrigerate the cheesecake bars for at least 4 hours or preferably overnight to allow them to fully set and develop flavor.
- Slice and serve: Use the parchment paper overhang to lift the cheesecake slab out of the pan. Slice into 12 equal bars and serve chilled.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Do not overbake the cheesecake; the center should remain slightly jiggly as it will firm up while chilling.
- For a homemade caramel sauce, simmer sugar and butter with cream until thickened.
- The sea salt topping is optional but adds a lovely contrast to the sweetness.
- Store leftover bars in the refrigerator for up to 4 days for optimal freshness.
