Creamy Caramel Cheesecake Bars (Printer-friendly)

Rich cheesecake bars with buttery crust and golden 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 Make It:

01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Mix graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until combined. Press firmly into pan bottom. Bake for 10 minutes, then let cool slightly.
03 - Beat 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 filling over crust and smooth top. Bake for 35-40 minutes until center is set but slightly jiggly. Cool completely, then refrigerate at least 2 hours.
05 - Heat sugar and water in saucepan over medium heat, swirling until mixture turns deep amber. Remove from heat, whisk in butter, then slowly add cream while whisking until smooth. Add salt if desired.
06 - Cool caramel slightly, then pour over chilled cheesecake. Spread evenly and refrigerate for another hour.
07 - Lift bars from pan using parchment overhang. Cut into 16 squares and serve.

# Expert Tips:

01 -
  • The three distinct textures create something magical in every single bite
  • These bars look incredibly impressive but the process is totally manageable
  • They actually improve after a day in the fridge which makes them perfect for planning ahead
02 -
  • Sugar goes from perfect to burned in seconds so do not walk away from the stove
  • The cheesecake continues cooking as it cools so pulling it out slightly jiggly is correct
  • Room temperature ingredients prevent lumps in your cheesecake batter
03 -
  • Run your knife under hot water and wipe it clean between cuts for perfect slices
  • Sprinkle flaky sea salt on top immediately after pouring the caramel for restaurant style presentation

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