Creamy Caramel Cheesecake Bars (Printable Version)

Rich creamy cheesecake on buttery crust with homemade 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 - Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until evenly moistened. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - Beat cream cheese in a large bowl until completely smooth. Add sour cream and sugar, mixing until creamy and well combined. Beat in eggs one at a time, then incorporate vanilla and flour. Mix until just combined, being careful not to overmix.
04 - Pour the filling over the prepared crust and smooth the surface. Bake for 35 to 40 minutes until the center is set but still has a slight jiggle. Cool completely on a wire rack, then refrigerate for at least 2 hours.
05 - Heat sugar and water in a saucepan over medium heat, swirling the pan gently (do not stir) until the mixture turns a deep amber color. Remove from heat immediately and carefully whisk in butter until melted. Slowly pour in heavy cream while whisking continuously until smooth. Stir in sea salt if using salted caramel.
06 - Allow caramel to cool slightly, then pour evenly over the chilled cheesecake layer. Smooth the top with a spatula. Refrigerate for an additional hour until caramel is set.
07 - Using the parchment overhang, lift the bars from the pan. Cut into 16 equal squares and serve chilled. Store leftovers in the refrigerator.

# Expert Tips:

01 -
  • The graham cracker crust stays perfectly crisp underneath the velvety cheesecake layer, creating texture that keeps people coming back for seconds
  • Homemade caramel sounds intimidating but this method is foolproof once you know the swirling technique
  • These bars improve overnight in the refrigerator, making them ideal for make-ahead entertaining
02 -
  • Sugar burns faster than you expect, so have your butter and cream measured and ready before you start caramelizing
  • The cheesecake needs to cool completely before caramel goes on top or the layers will melt together
  • Room temperature eggs incorporate more easily than cold ones, preventing overmixing which can cause cracks
03 -
  • Run your knife under hot water and wipe it clean between every cut for picture-perfect squares
  • Let the bars sit at room temperature for 20 minutes before serving so the caramel softens slightly

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