Creamy Caramel Cheesecake Bars (Printable Version)
Indulge in rich cheesecake bars with buttery crust and velvety homemade caramel topping.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 6 tbsp unsalted butter, melted
03 - 2 tbsp granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 16 oz cream cheese, softened
06 - 1/2 cup sour cream
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 1 tsp pure vanilla extract
10 - 2 tbsp 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 tsp sea salt
# Method:
01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Mix graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool slightly.
03 - Beat 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 filling over the crust and smooth the top. Bake for 35-40 minutes until the center is set but 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 until the mixture turns deep amber. Remove from heat and whisk in butter. Slowly add heavy cream, whisking until smooth. Add salt if desired.
06 - Cool caramel slightly, then pour over chilled cheesecake. Spread evenly and refrigerate for another hour.
07 - Lift the bars from the pan using parchment overhang. Cut into 16 squares and serve.
# Chef's Tips:
01 -
- The homemade caramel sauce comes together in minutes but tastes like something from a fancy bakery
- These bars actually get better after a day in the fridge, making them perfect for make ahead entertaining
02 -
- Never stir the sugar mixture while making caramel or it will crystallize into a grainy mess
- Room temperature ingredients prevent lumps and help the cheesecake bake evenly
03 -
- The center of your cheesecake will continue to cook as it cools, so pulling it out while still slightly jiggly is perfect
- Warm your knife under hot water and dry it between cuts for picture perfect slices