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Caramel Cheesecake Bars Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 69 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 24 bars
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Caramel Cheesecake Bars feature a buttery graham cracker crust topped with a creamy cheesecake layer and a luscious homemade caramel topping. Perfectly baked to a smooth, rich texture and drizzled with sweet caramel, these bars make a decadent dessert for any occasion.

Ingredients

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

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of the prepared baking dish to form the crust.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Add eggs one at a time, blending well after each addition. Fold in the sour cream until the mixture is uniform and smooth. Pour this filling evenly over the prepared crust and smooth the top with a spatula.
  3. Bake the cheesecake: Place the baking dish in the preheated oven and bake for 50 minutes. After baking, turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 15 minutes to prevent cracking. Then transfer the cheesecake to a wire rack and cool for an additional hour.
  4. Prepare the caramel topping: While the cheesecake cools, melt the butter and brown sugar in a saucepan over medium heat. Stir in the sweetened condensed milk, corn syrup, and vanilla extract. Bring the mixture to a boil, stirring constantly, and cook until the temperature reaches 225°F (use a candy thermometer for accuracy). Remove from heat and let the caramel cool slightly to thicken.
  5. Assemble and serve: Pour the slightly cooled caramel generously over the cooled cheesecake, spreading it evenly with a spatula. Allow the caramel topping to set before cutting the cheesecake into 24 bars. Serve and enjoy these rich, creamy caramel cheesecake bars.

Notes

  • Ensure the cream cheese is softened to room temperature to prevent lumps in the filling.
  • Use a candy thermometer to accurately reach the caramel temperature of 225°F for perfect consistency.
  • Allow the cheesecake to cool gradually to reduce the chance of cracks on the surface.
  • Store cheesecake bars in the refrigerator and consume within 3-4 days for best freshness.
  • For easier slicing, chill the bars completely and wipe the knife clean between cuts.

Find it online: https://slsrecipes.com/caramel-cheesecake-bars-recipe-2/