Description
Rich and Creamy Salted Caramel Cheesecake Bars combine a buttery graham cracker crust with a smooth, velvety cheesecake filling topped with a luscious homemade salted caramel sauce. This dessert bar is perfect for special occasions or an indulgent treat, featuring the perfect balance of sweet and salty flavors with a creamy, melt-in-your-mouth texture.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
Cheesecake Filling
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 2 tbsp all-purpose flour
Salted Caramel Sauce
- 1 cup granulated sugar
- 6 tbsp unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 tsp sea salt
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press this mixture firmly into an 8×8-inch baking pan to form an even crust layer. Bake the crust for 10 minutes, then remove and let it cool slightly.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sugar and vanilla extract, mixing well. Add eggs one at a time, blending thoroughly after each addition. Fold in sour cream and flour, mixing until just combined and smooth.
- Assemble and bake: Pour the cheesecake filling over the pre-baked crust, spreading it evenly. Bake in the oven at 325°F (163°C) for about 40-45 minutes or until the edges are set and the center slightly jiggles when shaken. Turn off the oven and leave the cheesecake bars inside with the door ajar for 1 hour to prevent cracking. Then transfer to a wire rack to cool completely.
- Make the salted caramel sauce: In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly until it dissolves and turns a deep amber color. Remove from heat and immediately add the butter, whisking vigorously until fully incorporated. Slowly drizzle in the heavy cream while whisking, then stir in sea salt. Allow the caramel sauce to cool to room temperature.
- Top and chill: Pour the cooled salted caramel sauce evenly over the cooled cheesecake bars. Refrigerate the bars for at least 4 hours or overnight until fully set and chilled. Cut into squares and serve.
Notes
- Ensure the cream cheese is at room temperature for a smoother filling.
- Do not overbake to avoid cracks; the center should still have a slight jiggle.
- Salted caramel sauce can be stored in the refrigerator for up to a week.
- Use sea salt for the best flavor contrast in the caramel sauce.
- For easier slicing, warm the knife under hot water and wipe dry before cutting.
