Description
These Decadent Caramel Cheesecake Bars feature a buttery graham cracker crust topped with a smooth and creamy cheesecake layer, finished with a luscious caramel sauce and optional sea salt for a perfect balance of sweet and salty flavors. Ideal for a rich dessert that impresses and satisfies.
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)
Instructions
- Prepare the crust: Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Mix crust ingredients: In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly mixed.
- Bake the crust: Press the crumb mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then remove from oven and let cool completely.
- Make the cheesecake filling: Beat the softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing gently after each addition to avoid over-beating. Stir in vanilla extract thoroughly.
- Assemble cheesecake layer: Spread the cream cheese mixture evenly over the cooled crust, smoothing it out.
- Bake the cheesecake: Return the pan to the oven and bake for 30-35 minutes until the center is just set but still has a slight jiggle when nudged. Remove and cool to room temperature.
- Add caramel topping: Spread the caramel sauce evenly over the baked cheesecake surface. Optionally sprinkle sea salt to enhance the flavor with a salted caramel touch.
- Chill: Place the cheesecake bars in the refrigerator and chill for at least 4 hours or overnight to allow the filling to firm and flavors to meld.
- Slice and serve: Use the parchment paper overhang to lift the cheesecake from the pan. Cut into squares or rectangles and serve chilled for the best texture and taste.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overbeat eggs to prevent cracking or tough texture in the cheesecake layer.
- Use parchment paper for easy removal of bars from the pan without breaking.
- Caramel sauce can be homemade or store-bought; homemade caramel gives a richer flavor.
- Adding a sprinkle of sea salt enhances the flavor contrast and balances the sweetness.
- Chilling time is essential for proper setting and easier slicing.
