Creamy Caramel Cheesecake Bars (Printable)

Creamy cheesecake bars with buttery crust and rich caramel topping

# What's Needed:

→ 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 Make It:

01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving overhang for easy removal.
02 - Mix graham cracker crumbs, melted butter, sugar, and salt in a medium bowl until combined. Press firmly into pan bottom. Bake for 10 minutes. 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.
04 - Pour filling over crust and smooth top. Bake for 35-40 minutes until center is set but slightly jiggly. Cool completely on wire rack, then refrigerate at least 2 hours.
05 - Heat sugar and water in saucepan over medium heat, swirling until mixture turns deep amber. Remove from heat, whisk in butter. Slowly add heavy cream, whisking until smooth. Add salt if desired.
06 - Cool caramel slightly, then pour over chilled cheesecake. Spread evenly and refrigerate for another hour. Lift bars from pan using parchment overhang. Cut into 16 squares.

# Tips for Success:

01 -
  • The combination of creamy cheesecake and buttery caramel creates the most incredible texture contrast
  • These bars actually improve after a day in the fridge, making them perfect for preparing ahead
  • Each bite delivers that perfect sweet salty balance that keeps everyone coming back for more
02 -
  • The cheesecake is done when the edges are set but the center still has a slight wobble. It continues cooking as it cools.
  • Never stir the melting sugar water mixture. Swirl the pan gently instead. Stirring can cause crystallization and ruin your caramel.
  • Room temperature ingredients are your best friend here. They prevent lumps, curdling, and seized caramel.
03 -
  • If your caramel seizes and turns into hard lumps, add a tablespoon of water and gently reheat over low heat while stirring constantly
  • The parchment overhang is your friend. Use it to lift the entire slab out before cutting for perfectly shaped bars

Go Back