Creamy Caramel Cheesecake Bars (Print View)

Rich cheesecake bars with buttery crust and salted 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

# How to Make It:

01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, allowing 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. Cool slightly.
03 - Beat cream cheese until smooth. Add sour cream and sugar, mix until creamy. Beat in eggs one at a time. 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 on wire rack, 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. Slowly add heavy cream while whisking until smooth. Stir in salt.
06 - Cool caramel slightly, then pour over chilled cheesecake. Spread evenly and refrigerate for 1 hour. Lift bars from pan using parchment, cut into 16 squares.

# Expert Tips:

01 -
  • The buttery graham crust balances the rich cheesecake so every bite feels complete
  • Homemade caramel tastes infinitely better than store bought and comes together in minutes
  • These bars travel beautifully to parties and actually improve after a night in the fridge
02 -
  • Sugar goes from perfectly amber to burned in seconds so have your butter and cream measured and ready
  • Caramel splatters violently when you add cream so stand back and whisk carefully
  • The cheesecake needs those two hours of chilling to set completely before you add the caramel layer
03 -
  • Use a light colored pan to monitor the crust color during baking
  • If your caramel seizes into hard bits, add a tablespoon of water and gently reheat until smooth again

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