Decadent Caramel Cheesecake Bars: A Rich and Creamy Dessert Delight
Indulge in the ultimate dessert experience with these caramel cheesecake bars—a perfect blend of buttery graham cracker crust, velvety cream cheese filling, and luscious homemade caramel. This easy-to-make treat is ideal for any occasion, combining rich flavors with a stunning presentation.
Prep Time:
20 minutes
Cook Time:
50 minutes
Calories:
Approximately 450 kcal per bar
ingredients
Graham Cracker Crust
2 cups (200g) graham cracker crumbs
¼ cup (50g) granulated sugar
½ cup (113g) unsalted butter, melted
Cheesecake Filling
16 oz (2 blocks) cream cheese, softened
1½ cups (300g) granulated sugar
2 tsp vanilla extract
4 large eggs, room temperature
½ cup (120ml) sour cream
Caramel Topping
½ cup (100g) brown sugar, packed
6 tbsp (85g) unsalted butter
14 oz (1 can) sweetened condensed milk
2 tbsp light corn syrup
1 tsp vanilla extract
Directions
1. Prepare the Crust
Preheat oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of a 9×13-inch baking pan lined with parchment paper. Bake for 10 minutes, then cool.
2. Make the Cheesecake Filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each.
Stir in vanilla and sour cream until fully incorporated.
Pour over the cooled crust and smooth the top.
3. Bake the Cheesecake
Bake for 50 minutes until edges are set but the center is slightly jiggly.
Turn off the oven, crack the door, and let it sit for 15 minutes to cool gradually.
Remove and cool completely at room temperature, then refrigerate for 1 hour.
4. Prepare the Caramel Topping
In a saucepan, melt brown sugar and butter over medium heat.
Stir in condensed milk, corn syrup, and vanilla. Bring to a boil, stirring constantly until thickened (225°F on a candy thermometer).
Let cool slightly, then pour over the chilled cheesecake. Spread evenly.
5. Chill and Serve
Refrigerate for at least 4 hours (or overnight) to set.
Slice into bars and drizzle with extra caramel if desired.
Frequently Asked Questions
1. Can I use store-bought caramel sauce instead of homemade?
Yes, but homemade caramel offers a richer flavor. If using store-bought, warm it slightly for easier pouring.
2. How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and cool it gradually in the oven to prevent sudden temperature changes.
3. Can I freeze these bars?
Yes! Wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge before serving.
4. Why is my caramel topping too hard?
Overcooking can cause hardening. Ensure it reaches 225°F (soft-ball stage) and cools slightly before pouring.
5. Can I use a different crust?
Absolutely! Try crushed vanilla wafers, Oreos, or shortbread cookies for a twist.
Tools You'll Need
9×13-inch baking pan
Parchment paper
Mixing bowls & electric mixer
Saucepan & whisk
Candy thermometer (optional but helpful)
Tips
Use room-temperature cream cheese for a smoother filling.
For a salted caramel version, sprinkle flaky sea salt over the topping.
Line the pan with parchment paper for easy removal and clean slices.
For a glossy caramel, stir constantly to prevent crystallization.
Allergy Information
Contains: Dairy, Eggs, Gluten, Soy (corn syrup)
Dairy-Free Option: Use plant-based butter, cream cheese, and coconut condensed milk.
Gluten-Free Option: Substitute graham crackers with gluten-free cookies or oats.
Conclusion
These caramel cheesecake bars are a heavenly combination of creamy, crunchy, and caramelized goodness. Perfect for parties, potlucks, or a sweet treat at home, they’re sure to impress with their luxurious texture and irresistible flavor.
Give this recipe a try and share your delicious results! Whether you’re a baking novice or a dessert pro, these bars promise to be a crowd-pleaser. Happy baking!
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