Caramel Cheesecake Bars
Indulge in the ultimate combination of sweet and creamy with these irresistible Caramel Cheesecake Bars! Featuring a buttery graham cracker crust, a velvety cheesecake layer, and a luscious drizzle of caramel sauce, this dessert is the perfect blend of textures and flavors. Garnished with a sprinkle of sea salt for a touch of sophistication, these bars are easy to make yet undeniably decadent, making them an impressive treat for any occasion. With simple ingredients like cream cheese, sour cream, and vanilla extract, this recipe comes together in just 20 minutes of prep time before baking to golden perfection. Whether you’re hosting a party or craving an elevated dessert, these cheesecake bars are sure to be a showstopper!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 16 ounces cream cheese, softened
- 0.5 cups sour cream
- 0.75 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 0.5 cups caramel sauce, store-bought or homemade
- 1 teaspoons sea salt (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Stir until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside.
In a large mixing bowl, beat the softened cream cheese, sour cream, 3/4 cup of granulated sugar, and vanilla extract with an electric mixer on medium speed until smooth and creamy.
Add the eggs, one at a time, to the cream cheese mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the batter is fully mixed.
Pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.
Bake in the preheated oven for 40-50 minutes, or until the edges are set and the center is slightly jiggly. Avoid overbaking as the cheesecake will continue to set as it cools.
Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
Once chilled, carefully lift the cheesecake out of the pan using the parchment paper overhang. Slice into 16 bars.
Drizzle the caramel sauce generously over the cheesecake bars and sprinkle with sea salt if desired before serving.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 349 mg | 15% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 22.2 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 71 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
