Ingredients

9 (135 grams) graham crackers

1/4 teaspoon ground cinnamon

6 tablespoons (85 grams) unsalted butter, melted

16 ounces (454 grams) cream cheese, completely softened to room temperature

3/4 cup (150 grams) granulated sugar

1/2 cup homemade caramel sauce

1/4 cup (57 grams) sour cream or plain yogurt, at room temperature

3 large eggs, at room temperature

2 teaspoons vanilla extract

1/4 teaspoon fine sea salt

1/3 cup homemade caramel sauce

Flaky sea salt, for sprinkling

Instructions

Step 1: Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: In a food processor, pulse the graham crackers and ground cinnamon until finely ground. Add the melted butter and pulse until the mixture is evenly moistened.

Step 3: Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake for about 10 minutes until fragrant. Remove from oven and let cool completely on a rack. Reduce oven temperature to 325°F.

Step 4: In a large bowl, beat the cream cheese, sugar, and 1/2 cup caramel sauce with an electric mixer until smooth and creamy. Scrape down the sides and bottom as you go.

Step 5: Add the sour cream to the mixture. Then add the eggs one at a time, blending after each addition until just combined. Mix in the vanilla extract and sea salt, being careful not to over-mix.

Step 6: Spread the cheesecake batter evenly over the cooled crust. Bake at 325°F until the center is just set and edges are puffed and slightly cracked, about 40 to 45 minutes.

Step 7: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes. Then transfer to a cooling rack and allow it to cool completely.

Step 8: Warm 1/3 cup caramel sauce in a microwave-safe bowl in 10-second intervals until melted. Spread evenly over the cooled cheesecake.

Step 9: Refrigerate the bars until chilled, at least 4 hours or overnight.

Step 10: Before serving, sprinkle with flaky sea salt if desired. Use the parchment overhang to lift bars from the pan, then cut into squares.

Tips & Variations

Use store-bought caramel sauce for convenience, or try salted caramel for extra flavor.

Allow all dairy ingredients and eggs to reach room temperature to ensure a smooth cheesecake texture.

Swap the sour cream for plain Greek yogurt for a slightly tangier filling.

To avoid cracks, avoid over-mixing and don’t overbake the cheesecake.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars uncooked in the pan, then bake directly from frozen adding a few extra minutes. Reheat chilled bars at room temperature for 10-15 minutes before serving to enhance flavor and texture.

FAQs

Can I use store-bought caramel sauce instead of homemade?

Yes, store-bought caramel sauce works perfectly and saves time. Choose a quality salted caramel for the best flavor balance.

How do I prevent cracks in my cheesecake?

To minimize cracking, avoid over-mixing the batter, bake at a moderate temperature, and allow the cheesecake to cool gradually with the oven door slightly open as instructed.