Easy Caramel Cheesecake Bars Recipe
These decadent caramel cheesecake bars are a perfect balance of sweet and salty. With a buttery graham cracker crust, creamy cheesecake filling, and rich caramel topping, they’re sure to satisfy your sweet tooth.
ADVERTISEMENT
Ingredients:
Crust:
ADVERTISEMENT
| Ingredient | Quantity |
|---|---|
| Graham cracker crumbs | 1 1/2 cups |
| Unsalted butter, melted | 1/2 cup |
| Granulated sugar | 1/4 cup |
Cheesecake Filling:
ADVERTISEMENT
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 16 oz (2 packages) |
| Granulated sugar | 3/4 cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Sour cream | 1/4 cup |
Caramel Topping:
| Ingredient | Quantity |
|---|---|
| Caramel sauce | 1 cup |
| Sea salt (optional) | 1/2 teaspoon |
Instructions:
-
Prepare the Crust:
- Preheat oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the prepared pan.
- Bake for 10 minutes. Let cool.
-
Make the Cheesecake Filling:
- Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Stir in vanilla and sour cream.
- Beat cream cheese until smooth. Gradually add sugar, then eggs one at a time. Stir in vanilla and sour cream.
-
Assemble and Bake:
- Pour filling over cooled crust. Drizzle half the caramel sauce over the filling and swirl.
- Bake for 35-40 minutes or until set. Let cool completely.
- Pour filling over cooled crust. Drizzle half the caramel sauce over the filling and swirl.
-
Chill and Serve:
- Refrigerate for at least 4 hours. Drizzle with remaining caramel and sprinkle with salt (optional). Cut into bars and serve chilled.
- Refrigerate for at least 4 hours. Drizzle with remaining caramel and sprinkle with salt (optional). Cut into bars and serve chilled.
