Caramel Cheesecake Bars
Ingredients
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted melted butter
For the Cheesecake Filling:
2 (8 oz) packages softened cream cheese
1 cup granulated sugar
1 cup sour cream
3 large eggs
1 tsp pure vanilla extract
For the Topping:
½ cup caramel sauce (store-bought or homemade)
Pinch of sea salt (optional, for garnish)
Instructions
1. Preheat & Prep Pan:
Preheat oven to 325°F (163°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
2. Make the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed. Press the mixture firmly into the bottom of the prepared pan to create an even, compact layer. Bake for 10 minutes, then set aside to cool slightly while preparing the filling.
3. Prepare the Cheesecake Mixture:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and fluffy. Add the sour cream, eggs (one at a time), and vanilla extract. Mix until fully incorporated and the batter is silky smooth—avoid overmixing.
4. Pour & Bake:
Pour the cheesecake mixture over the cooled crust, using a spatula to spread it evenly.
Bake for 35–40 minutes or until the edges are set and the center has just a slight jiggle. Turn off the oven, crack the oven door open slightly, and let the bars cool inside for about 1 hour. This helps prevent cracking.
5. Chill Completely:
Transfer the pan to the refrigerator and chill for at least 4 hours, preferably overnight, to allow the cheesecake to firm up completely.
6. Finish with Caramel:
Before serving, drizzle the top with caramel sauce in a zigzag pattern. If desired, sprinkle lightly with flaky sea salt for a sweet-and-salty finish.
7. Slice & Serve:
Cut into clean squares. For best results, wipe the knife between slices to maintain neat edges.