Creamy Caramel Cheesecake Bars (Printable version)
Rich cheesecake with buttery crust and homemade caramel topping
# What you 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 (optional)
# How To:
01 - Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
03 - In a large bowl, beat the 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 the cheesecake filling over the crust and smooth the top. Bake for 35-40 minutes, or until the center is set but still 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 (not stirring) until the mixture turns deep amber. Remove from heat and carefully whisk in butter. Slowly add heavy cream, whisking until smooth. Add salt if using.
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.
# Expert Advice:
01 -
- The combination of buttery graham cracker crust, silky cheesecake, and homemade caramel creates three perfect textures in every bite
- These bars can be made ahead and actually taste better after chilling overnight, making them ideal for entertaining
02 -
- Caramel can go from perfect to burnt in seconds, so have your cream measured and ready before you start heating the sugar
- Room temperature ingredients are non negotiable for the smoothest cheesecake texture possible
03 -
- Run a knife around the edges of the pan after baking to prevent cracking as the cheesecake cools and contracts
- If your caramel seizes and turns into hard lumps, put it back over low heat and stir until it melts smooth again