Caramel Cheesecake Bars
Rich, creamy cheesecake meets luscious buttery caramel in these decadent bars that are easier to make and serve than a traditional cheesecake. Perfect for parties, holidays, or whenever you crave a sweet treat. The layers of smooth cheesecake, golden caramel, and a buttery crust create a harmonious bite every time. With simple ingredients and straightforward steps, these bars deliver an elegant dessert that’s both shareable and impressive.
Equipment
- 8x8 or 9x9-inch baking pan
- Mixer (stand or hand)
- Mixing bowls
- Saucepan for caramel
- Rubber spatula
- Parchment paper
- Cooling rack
- Sharp knife for slicing
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs (or cookie crumbs)
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
Cheesecake Layer:
- 16 oz (450g) full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour (optional, for stability)
Caramel Layer:
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- ½ cup heavy cream, warmed
- ½ tsp salt (increase if making salted caramel)
Instructions
- Prepare the crust:Line your baking pan with parchment paper, leaving some overhang for easy removal. Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the pan. Optional: bake at 350°F (175°C) for 8 minutes for a firmer crust; let cool.
- Make the cheesecake layer:Beat softened cream cheese until smooth and creamy. Gradually add sugar, then eggs one at a time, mixing well. Stir in vanilla and flour if using. Pour evenly over cooled crust.
- Bake:Bake at 325°F (160°C) for about 40–45 minutes or until edges are set and center slightly jiggles. Avoid overbaking to prevent cracks.
- Prepare caramel:In a heavy saucepan over medium heat, melt sugar while stirring constantly until amber-colored. Add butter and stir until melted and combined. Slowly pour in warm cream, stirring until smooth. Remove from heat and stir in salt.
- Assemble:Pour caramel evenly over warm cheesecake layer. Use a spatula to spread if needed.
- Chill:Cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.
- Serve:Use the parchment overhang to lift bars out. Slice with a hot, sharp knife for clean edges. Garnish with sea salt flakes, nuts, or whipped cream if desired.
Notes
- Room temperature ingredients (especially cream cheese and eggs) are key for a smooth batter and crack-free cheesecake.
- For salted caramel, increase salt to 1 tsp and sprinkle flakes on top after pouring caramel.
- Use quality butter and cream for the best flavor in both crust and caramel.
- To prevent cracks, avoid overmixing and consider using a water bath for gentle baking.
- Bars are best chilled overnight for flavor melding and easier slicing.
- Store leftover bars tightly covered in the fridge for up to 5 days, or freeze for longer storage.
- To freeze, wrap bars individually or in portions and thaw overnight in the fridge before serving.
- Try variations such as chocolate swirls, nutty crusts, or bourbon-infused caramel for fun twists.