Description
Indulge in these decadent Salted Caramel Cheesecake Bars featuring a buttery graham cracker crust, creamy caramel-infused cheesecake filling, and a luscious caramel topping sprinkled with flaky sea salt. Perfect for any occasion, these bars balance rich sweetness with a hint of saltiness, baked to perfection for a creamy, smooth texture.
Ingredients
Scale
Crust
- 9 graham crackers (135 grams)
- 1/4 teaspoon ground cinnamon
- 6 tablespoons (85 grams) unsalted butter, melted
Filling
- 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
Topping
- 1/3 cup homemade caramel sauce
- Flaky sea salt, for sprinkling
Instructions
- Make the crust: Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment paper, leaving an overhang for easy removal. Using a food processor, pulse the graham crackers and ground cinnamon until finely ground. Add melted butter and pulse again until the mixture is evenly moistened. Press the crumb mixture firmly and evenly 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 place on a cooling rack to cool completely. Reduce oven temperature to 325°F.
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and 1/2 cup homemade caramel sauce with an electric mixer until smooth and creamy, scraping the bowl’s sides and bottom regularly to ensure even mixing. Add the sour cream, then incorporate the eggs one at a time, blending fully after each addition. Stir in vanilla extract and sea salt and beat just until combined, careful not to over-mix to avoid cracks during baking.
- Assemble and bake: Evenly spread the cheesecake batter over the cooled crust. Bake at 325°F for 40 to 45 minutes, or until the center is just set and the edges have puffed up slightly with minor cracking. Once done, turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 30 minutes to prevent sudden temperature changes that cause cracking. Then transfer the pan to a cooling rack to cool completely.
- Make the topping: In a microwave-safe bowl, gently heat 1/3 cup caramel sauce in 10-second intervals until melted and spreadable. Evenly spread the warm caramel over the cooled cheesecake surface. Refrigerate the bars for at least 4 hours or overnight to allow the cheesecake to fully set and the flavors to meld.
- Serve: Before serving, sprinkle the top of the bars generously with flaky sea salt to enhance the salted caramel flavor. These bars can be prepared up to 2 days in advance and stored covered in the refrigerator.
Notes
- Allow all dairy ingredients and eggs to come to room temperature before mixing to ensure a smooth batter.
- Using homemade caramel sauce provides the best flavor, but store-bought caramel can be used as a substitute.
- Be careful not to over-mix the cheesecake filling to avoid cracks.
- Cooling the cheesecake slowly in the oven helps prevent cracking.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Salted Caramel, Cheesecake Bars, Dessert Bars, Graham Cracker Crust, Caramel Topping, Cream Cheese Dessert
