Creamy Caramel Cheesecake Bars (Printable Version)

Rich creamy bars layered on buttery graham crust topped with decadent homemade caramel sauce, perfect for special occasions.

# 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:

01 - Preheat the oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
03 - In a large bowl, beat the 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 the cheesecake filling over the crust and smooth the top. Bake for 35–40 minutes, or until the center is set but still slightly jiggly. 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 (not stirring) until the mixture turns deep amber. Remove from heat and carefully whisk in butter. Slowly add heavy cream, whisking until smooth (add salt if using).
06 - Cool caramel slightly, then pour over chilled cheesecake. Spread evenly and refrigerate for another hour.
07 - Lift the bars from the pan using parchment overhang. Cut into 16 squares and serve.

# Expert Hints:

01 -
  • The contrast between crunchy crust, silky cheesecake, and buttery caramel creates layers of texture in every bite
  • They look impressive but actually come together faster than a full cheesecake
  • Make them ahead and they only get better after chilling overnight
02 -
  • Room temperature ingredients prevent lumps and ensure the smoothest cheesecake texture
  • Never stir your caramel while it cooks, only swirl the pan to prevent crystallization
  • The cheesecake is done when the edges are set but the center still wobbles slightly like gelatin
03 -
  • Run hot water over your knife between cuts for perfectly clean slices
  • Add a tablespoon of bourbon to the caramel for a sophisticated adult twist

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