Creamy Caramel Cheesecake Bars (Printable)

Rich cheesecake layered on buttery crust with decadent caramel topping. The perfect indulgent dessert for any celebration.

# What You'll 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 Make It:

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, mix graham cracker crumbs, melted butter, sugar, and salt until combined. 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 - For the caramel topping, 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 Tips:

01 -
  • The homemade caramel tastes infinitely better than anything store bought and comes together in minutes
  • The texture is impossibly creamy while still holding its shape perfectly when cut
02 -
  • Never stir the melting sugar just swirl the pan or you will get grainy caramel
  • The cheesecake continues cooking as it cools so removing it while slightly jiggly is crucial
03 -
  • Room temperature ingredients are non negotiable for smooth lump free cheesecake batter
  • Use a light colored pan to bake the cheesecake so you can see exactly how golden the bottom is getting

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