Description
Delight in these luscious Caramel Cheesecake Bars featuring a buttery graham cracker crust, a creamy vanilla cheesecake filling, and a luscious caramel swirl. Perfectly baked to a golden finish and chilled to set, these dessert bars offer a rich and indulgent treat ideal for any occasion or sweet craving.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- ½ cup caramel sauce (plus more for drizzling)
Topping (Optional)
- ¼ teaspoon sea salt
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal after baking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Mix until the crumbs are fully moistened. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Bake for 10 minutes, then remove from oven and let cool slightly.
- Prepare cheesecake filling: In a large bowl, beat the softened cream cheese with ½ cup sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Stir in vanilla extract and sour cream until fully combined.
- Assemble the bars: Pour the cream cheese mixture evenly over the slightly cooled crust, smoothing the top with a spatula. Drizzle the caramel sauce on top and gently swirl it through the batter using a knife or skewer, creating a marbled effect.
- Bake the bars: Place the baking pan in the oven and bake for 35 to 40 minutes, or until the center is set and the edges turn slightly golden. Avoid overbaking to keep the texture creamy.
- Cool and chill: Allow the bars to cool completely at room temperature. Then refrigerate for at least 3 hours to allow the cheesecake to fully set and flavors to meld.
- Serve: When ready to serve, lift the bars out using the parchment paper overhang. Cut into 16 bars, drizzle with extra caramel sauce, and sprinkle sea salt on top if desired for an added flavor contrast.
Notes
- For extra crunch, incorporate a handful of chopped pecans or walnuts into the crust mixture before baking.
- Store leftover bars in the refrigerator for up to 5 days to maintain freshness.
- You can freeze the bars for up to one month; thaw in the refrigerator before serving.
