Description
These rich and creamy salted caramel cheesecake bars combine a buttery crust with a smooth, tangy cheesecake filling, all topped with a luscious layer of homemade salted caramel. Perfect as an indulgent dessert for any occasion, these bars are easy to make and deliver a perfect balance of sweet and salty flavors in every bite.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press the crust mixture firmly and evenly into the bottom of a 9×9 inch baking pan lined with parchment paper. Bake for 10 minutes to set. Remove from oven and allow to cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add the sugar and continue beating until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until fully incorporated and smooth.
- Assemble and Bake: Pour the cheesecake filling over the baked crust and spread evenly using a spatula. Bake in the preheated oven for 35-40 minutes or until the edges are set but the center slightly jiggles. Turn off the oven and leave the cheesecake inside with the door ajar for another 30 minutes to prevent cracking. Then cool completely at room temperature.
- Prepare Salted Caramel Sauce: In a medium saucepan over medium heat, melt the sugar while stirring constantly until it liquefies and turns a deep amber color. Carefully add the butter pieces and whisk until melted and combined. Slowly pour in heavy cream while whisking continuously. Allow the sauce to boil for 1 minute before removing from heat. Stir in sea salt and let the sauce cool to room temperature.
- Top and Chill: Once the cheesecake is cooled, pour the salted caramel sauce evenly over the top and spread gently. Refrigerate for at least 4 hours or overnight to fully set. Cut into bars and serve chilled for best flavor and texture.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the cheesecake to maintain a creamy texture.
- The caramel sauce can be made in advance and stored in the refrigerator for up to one week.
- Use parchment paper to easily lift the bars from the pan for clean cuts.
- Adjust the amount of sea salt in the caramel sauce to your taste preference.
