Description

These Decadent Caramel Cheesecake Bars feature a buttery graham cracker crust topped with a creamy cream cheese filling and a luscious caramel sauce. Perfectly balanced between sweet and salty when sprinkled with sea salt, these bars are an indulgent dessert that’s easy to make and sure to impress. Chill until set for a rich and creamy treat ideal for parties, gatherings, or a cozy dessert at home.

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)

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Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, ensuring there is an overhang for easy removal of the bars later.
Mix crust ingredients: In a bowl, combine the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter. Stir until the mixture is uniformly combined.
Form and bake crust: Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan. Bake in the preheated oven for 8 to 10 minutes until set. Remove from oven and let cool completely.
Make cheesecake filling: Using a mixer, beat the softened cream cheese and ½ cup of sugar together until the mixture is smooth and creamy without lumps.
Add eggs and vanilla: Add eggs one at a time to the cream cheese mixture, mixing gently after each addition. Then stir in the vanilla extract thoroughly.
Spread filling over crust: Pour and spread the cheesecake filling evenly over the cooled graham cracker crust in the pan.
Bake cheesecake layer: Bake the assembled cheesecake in the oven for 30 to 35 minutes, or until the center is mostly set but still slightly jiggly. Remove from the oven and allow to cool to room temperature.
Add caramel topping: Evenly spread the caramel sauce over the cooled cheesecake surface. If desired, sprinkle a light pinch of sea salt over the caramel for a salted caramel effect.
Chill bars: Place the pan in the refrigerator and chill for at least 4 hours, preferably overnight, to allow the bars to fully set and flavors to meld.
Slice and serve: Use the parchment overhang to lift the entire cheesecake slab from the pan. Slice into squares or rectangles and serve chilled directly.

Notes

Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
Pressing the crust firmly helps it hold together after baking.
For the best texture, do not overbake the cheesecake layer; slight jiggle in the center is perfect.
Adding sea salt enhances the caramel flavor and balances sweetness.
Bars can be stored in the refrigerator in an airtight container for up to 3 days.