Description
These Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy, rich caramel-infused cheesecake filling. Baked to perfection and drizzled with extra caramel sauce, they make a decadent and irresistible dessert that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 0.5 cup sour cream
- 0.75 cup caramel sauce, plus extra for drizzling
- 0.25 teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, ensuring there is some overhang on the sides for easy removal of the bars later.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Once baked, remove from oven and allow to cool slightly while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 0.75 cup sugar until smooth and creamy. Add the eggs one at a time, mixing just until each is incorporated to avoid overmixing. Then stir in the vanilla extract, sour cream, caramel sauce, and salt until the mixture is smooth and homogeneous.
- Combine and Bake: Pour the cheesecake filling evenly over the pre-baked crust, spreading it gently to cover the crust fully. Return the pan to the oven and bake for 35 to 40 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill: Remove the bars from the oven and allow them to cool at room temperature. Once cooled, refrigerate the bars for at least 3 hours to allow them to firm up properly before cutting.
- Serve: Lift the bars out using the parchment paper overhang. Slice into 16 bars. For an extra touch of decadence, drizzle additional caramel sauce over each bar before serving. For cleaner slices, wipe your knife between cuts.
Notes
- For cleaner slices, wipe the knife between each cut to prevent sticking.
- These bars can be made a day ahead and stored in the refrigerator for up to four days.
- Use room temperature eggs and cream cheese for a smoother filling texture.
- Ensure not to overbake to keep the center creamy and slightly jiggly.
