Creamy Caramel Cheesecake Bars (Print version)

Rich cheesecake bars with buttery graham crust and homemade caramel topping

# What goes in:

→ Crust

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

→ Cheesecake Filling

05 - 16 oz cream cheese, softened
06 - 1/2 cup sour cream
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 1 tsp pure vanilla extract
10 - 2 tbsp 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 tsp sea salt

# Cooking steps:

01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press firmly into bottom of prepared pan. Bake for 10 minutes, then let cool slightly.
03 - Beat cream cheese until smooth. Add sour cream and sugar, mixing until creamy. Beat in eggs one at a time, then add vanilla and flour. Mix until just combined, avoiding overmixing.
04 - Pour filling over crust and smooth top. Bake for 35-40 minutes until center is set but still slightly jiggly. Cool completely on wire rack, then refrigerate at least 2 hours.
05 - Heat sugar and water in saucepan over medium heat, swirling pan until mixture turns deep amber. Remove from heat and carefully whisk in butter. Slowly add heavy cream while whisking until smooth. Stir in sea salt.
06 - Cool caramel slightly, then pour evenly over chilled cheesecake. Refrigerate for 1 hour until set.
07 - Lift bars from pan using parchment overhang. Cut into 16 squares and serve chilled.

# Tips from flavorandfeast:

01 -
  • The contrast between the salty crunch of the crust and the silky cheesecake layer is absolutely addictive
  • Homemade caramel sounds intimidating but this method is foolproof and gives you better flavor than anything store bought
02 -
  • The caramel will look terrifyingly dark but that deep amber color is exactly what gives you the richest flavor
  • Room temperature ingredients are non negotiable here or your cheesecake filling will have lumps that never disappear
03 -
  • If your caramel seizes and forms hard lumps, add a splash of water and gently reheat until smooth again
  • The parchment overhang is your best friend for lifting these out without damaging the caramel layer

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