Caramel Cheesecake Squares
Indulge in the irresistible decadence of Caramel Cheesecake Squares—a dessert that perfectly combines creamy cheesecake, buttery graham cracker crust, and luscious caramel topping. This easy-to-make treat is baked in a single 9x13-inch pan and yields 16 perfectly portioned squares, making it ideal for gatherings, potlucks, or simply satisfying your dessert cravings. The silky-smooth filling, made with cream cheese, sour cream, and a hint of vanilla, pairs beautifully with the rich caramel layer. For an extra touch of elegance, finish with a sprinkle of sea salt to highlight the sweet and salty contrast. With minimal prep and a standout presentation, these cheesecake squares are a showstopper dessert that’s as simple to make as it is delicious. Perfect for cheesecake lovers and caramel enthusiasts alike!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 0.25 cups granulated sugar
- 16 ounces cream cheese, softened
- 1 cup sour cream
- 0.75 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.75 cups caramel sauce, store-bought or homemade
- 1 teaspoon sea salt (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, mix together graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until the mixture has the texture of wet sand.
Press the crust mixture evenly into the bottom of the prepared baking pan. Use the back of a measuring cup to pack it down firmly. Bake the crust for 10 minutes, then let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together using a hand mixer or stand mixer until smooth and creamy, about 2 minutes.
Add the sour cream, eggs, and vanilla extract to the cream cheese mixture. Beat on low speed until fully combined and smooth, scraping down the sides of the bowl as needed. Avoid overmixing.
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
Bake the cheesecake for 40-45 minutes, or until the edges are set and the center is slightly jiggly but not wet.
Remove the cheesecake from the oven and allow it to cool to room temperature in the pan. Then refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.
Once the cheesecake is chilled, pour the caramel sauce evenly over the top and spread it out with a spatula. If desired, sprinkle sea salt over the caramel for a salty-sweet finish.
Lift the cheesecake out of the pan using the parchment overhang. Cut into 16 squares with a sharp knife, cleaning the blade between cuts for clean edges. Serve cold and enjoy!
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 356 mg | 15% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 24.5 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 70 mg | 1% | |
*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.
