Creamy Caramel Cheesecake Bars (Printable Format)

Rich creamy cheesecake on buttery crust with decadent homemade caramel topping

# What You Need:

→ Crust

01 - 2 cups graham cracker crumbs
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt

→ Cheesecake Filling

05 - 16 ounces cream cheese, softened
06 - 1/2 cup sour cream
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
10 - 2 tablespoons 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 teaspoon sea salt (optional)

# How-To Steps:

01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, allowing an overhang on opposite sides for easy removal later.
02 - Combine graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix until evenly moistened. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. 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, ensuring each is fully incorporated before adding the next. Blend in vanilla extract and flour, mixing just until combined. Avoid overmixing to prevent cracks.
04 - Pour cheesecake filling over the pre-baked crust, spreading evenly. Bake for 35 to 40 minutes until edges are set and the center has a slight jiggle when gently shaken. Cool completely on a wire rack, then refrigerate for at least 2 hours until fully chilled.
05 - Combine sugar and water in a medium saucepan over medium heat. Swirl the pan occasionally as the sugar dissolves and begins to caramelize—do not stir with a utensil. Continue cooking until the mixture turns a deep amber color. Remove from heat immediately. Carefully whisk in the cubed butter until melted, then slowly pour in the heavy cream while whisking continuously. Add sea salt if making salted caramel.
06 - Let caramel cool for 5 to 10 minutes until slightly thickened but still pourable. Spread caramel evenly over the chilled cheesecake layer. Refrigerate for at least 1 additional hour until the caramel is set.
07 - Using the parchment paper overhang, lift the cheesecake bars from the pan. Cut into 16 equal squares. Serve chilled or bring to room temperature for 15 minutes before serving.

# Expert Suggestions:

01 -
  • The contrast between tangy cool cheesecake and warm buttery caramel creates something magical
  • These bars look impressive but are actually easier than a full sized cheesecake
  • You can make everything ahead and assemble right before serving
02 -
  • The sugar will look like its taking forever to caramelize then suddenly turn dark so watch closely
  • Cooling the cheesecake completely before adding caramel prevents the sauce from sliding right off
  • Room temperature ingredients are the difference between silky smooth cheesecake and a lumpy disappointment
03 -
  • Run a knife around the edge of the pan before the cheesecake cools completely to prevent cracking
  • Have all your caramel ingredients measured and ready before you start because once the sugar colors it moves fast

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