These Caramel Cheesecake Bars are the ultimate indulgence! With a buttery graham cracker crust, rich and creamy cheesecake filling, and a luscious homemade caramel topping, each bite is pure bliss. Perfect for parties, holidays, or anytime you crave something sweet. This easy recipe is bound to impress.
Ingredients:
Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
Cheesecake Filling:
8 ounces cream cheese, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1/2 cup sour cream
Caramel Topping:
1/2 cup brown sugar
6 tablespoons butter
14 ounces sweetened condensed milk
2 tablespoons corn syrup
1 teaspoon vanilla extract
Instructions:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish with nonstick spray.
In a large mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined, then press firmly into the bottom of the prepared baking dish.
Set the crust aside while you prepare the filling.
Make the Cheesecake Filling:
In another bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth.
Add the eggs one at a time, beating well after each addition. Stir in the sour cream until the filling is creamy and well-blended.
Pour the cheesecake filling over the crust, spreading it evenly.
Bake the Cheesecake Bars:
Bake in the preheated oven for 50 minutes.
After baking, turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 15 minutes. This gradual cooling helps prevent cracks.
After 15 minutes, remove the dish from the oven and cool on a wire rack for 1 hour.
Prepare the Caramel Topping:
In a medium saucepan over medium heat, combine the brown sugar and butter, stirring until the butter melts and the sugar dissolves.
Whisk in the sweetened condensed milk, corn syrup, and vanilla extract.
Bring the mixture to a boil, stirring continuously, until it reaches the soft-ball stage at 225°F. A candy thermometer can help ensure accuracy.
Allow the caramel to cool for 3-5 minutes, then pour over the cheesecake layer, smoothing it with a spatula.
Let Set and Serve:
Allow the caramel to firm up at room temperature before slicing.
Cut into 24 bars and enjoy the creamy, caramel-laden goodness!
Serving Tips:
Chill Before Serving: For the best texture and flavor, chill the bars for at least 2-3 hours before serving. This allows the caramel topping to set fully and enhances the creamy texture of the cheesecake filling.
Slice Neatly: To get clean, even slices, use a sharp knife dipped in hot water. Wipe the knife between each cut to keep the edges smooth and free of caramel.
Serve with Toppings: Add a touch of flair by serving with whipped cream, a sprinkle of sea salt, or a drizzle of chocolate sauce. These extras can balance the sweetness and make each bar even more delightful.
Storage Tips:
Refrigeration: Store leftover bars in an airtight container in the refrigerator for up to 5 days. Place a piece of parchment paper between layers if stacking to prevent them from sticking.
Freezing: These bars freeze well! Wrap each bar individually in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months.
Thawing: When ready to eat, transfer the bars from the freezer to the refrigerator and let them thaw overnight. For quicker enjoyment, let them sit at room temperature for about 20-30 minutes.
Related Recipes:
FAQs:
Can I make these Caramel Cheesecake Bars ahead of time?
Yes! These bars are perfect for making ahead. You can prepare them up to two days in advance and store them in the refrigerator. In fact, they often taste even better the next day as the flavors have time to meld together.
What if I don’t have a candy thermometer for the caramel?
If you don’t have a candy thermometer, you can still make the caramel. To check if it’s at the soft-ball stage, drop a small amount of caramel into a cup of cold water; it should form a soft, pliable ball. Keep stirring and watching the caramel closely to avoid overcooking.
Can I use a different crust instead of graham crackers?
Absolutely! You can substitute the graham cracker crust with crushed digestive biscuits, vanilla wafers, or even an Oreo crust for a chocolate twist. The key is to keep the crust firm and slightly sweet to balance the cheesecake filling and caramel topping.
How do I prevent the cheesecake layer from cracking?
To avoid cracks, make sure the cream cheese is at room temperature before mixing, and avoid overbeating the eggs. Also, let the cheesecake cool gradually by leaving it in the oven with the door slightly open after baking. This gradual cooling process helps prevent cracks on the surface.
Conclusion:
These Caramel Cheesecake Bars are sure to impress with their rich, creamy filling and buttery caramel layer. This recipe is a surefire way to satisfy any sweet tooth and add a touch of elegance to your dessert table!
📖 Recipe:
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Caramel Cheesecake Bars
- Total Time: 1 hour 10 minutes
- Yield: 24 bars
- Diet: Vegetarian
Description
Caramel Cheesecake Bars – An indulgent dessert with a buttery graham cracker crust, creamy cheesecake layer, and a rich homemade caramel topping. Perfect for parties, holidays, or a sweet treat!
Ingredients
Graham Cracker Crust
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
Cheesecake Filling
8 ounces cream cheese, softened
1 1/2 cups sugar
2 teaspoons vanilla extract
4 large eggs
1/2 cup sour cream
Caramel Topping
1/2 cup brown sugar
6 tablespoons butter
14 ounces sweetened condensed milk
2 tablespoons corn syrup
1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the dish.
- Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth. Add eggs one at a time, mixing after each. Blend in sour cream. Pour filling over the crust and smooth.
- Bake: Bake for 50 minutes. Turn off the oven, crack the door, and let cheesecake cool for 15 minutes. Then, cool on a wire rack for 1 hour.
- Prepare Caramel Topping: In a saucepan, melt butter and brown sugar. Stir in condensed milk, corn syrup, and vanilla. Boil, stirring until it reaches 225°F. Let caramel cool slightly.
- Top with Caramel: Pour caramel over cooled cheesecake, spread evenly, and allow to set. Cut into squares and serve.
Notes
Storage: Refrigerate bars in an airtight container for up to 5 days, or freeze for up to 2 months.
Alternative Crusts: Try using Oreo or vanilla wafer crumbs for a twist on the classic graham cracker crust.
Serving Tip: Use a hot, clean knife to cut clean bars.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 bars
- Calories: 320 kcal per bar
