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Delicious Caramel Cheesecake Bars with graham cracker crust and swirls of caramel

Caramel Cheesecake Bars

These Caramel Cheesecake Bars feature a buttery crust, creamy cheesecake filling, and a glossy caramel topping, making them a delightful and easy dessert that everyone will love.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs or crushed vanilla wafers or digestive biscuits
  • 0.5 cups melted butter unsalted
  • 2 tablespoons sugar optional, depending on the sweetness of the crumbs
For the Cheesecake Layer
  • 16 ounces full fat cream cheese room temperature
  • 1 cup sugar
  • 2 large eggs
  • 0.5 cups sour cream or Greek yogurt for extra creaminess
  • 2 teaspoons vanilla extract
For the Topping
  • 1 cup caramel sauce store-bought or homemade
  • 0.5 teaspoons flaky sea salt for sprinkling on top

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a lined 9x13 inch pan.
  3. Bake the crust for about 10 minutes, until set and fragrant.
  4. In another bowl, mix cream cheese until smooth. Add sugar, eggs, sour cream, and vanilla extract. Mix until just combined.
  5. Pour the cheesecake filling over the warm crust and tap the pan to release any air bubbles.
  6. Bake for 25-30 minutes, until the edges look set and the center is slightly jiggly.
  7. Remove from the oven and allow to cool. Chill in the refrigerator for at least 4 hours or overnight.
Assembly
  1. Once chilled, remove the cheesecake from the pan using the overhanging parchment paper.
  2. Top with caramel sauce and sprinkle flaky sea salt right before serving.

Notes

Allow the cheesecake to chill for optimal slice cleanly. For a thicker bar, use an 8x8 pan but adjust baking time accordingly. Optionally, you may add different toppings based on preference.