Description
These luscious Caramel Cheesecake Bars feature a buttery graham cracker crust topped with a creamy cheesecake layer and a rich, homemade caramel topping. Perfectly balanced with sweet and tangy flavors, these bars make an irresistible dessert for any occasion.
Ingredients
Scale
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
- Prepare the Crust: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared baking dish to form an even crust.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups of sugar and 2 teaspoons of vanilla extract until smooth and creamy. Add the eggs one at a time, blending well after each addition. Finally, fold in the sour cream until fully incorporated. Pour this cheesecake mixture over the crust in the baking dish and smooth the surface evenly.
- Bake the Cheesecake: Place the baking dish in the preheated oven and bake for 50 minutes. Once done, turn off the oven, slightly crack the oven door, and let the cheesecake cool inside for 15 minutes. Then remove it and transfer to a wire rack to cool completely for 1 hour.
- Prepare the Caramel Topping: In a saucepan over medium heat, melt the butter and brown sugar, stirring frequently. Add the sweetened condensed milk, corn syrup, and vanilla extract. Bring the mixture to a boil while stirring continuously and cook until the caramel reaches 225°F on a candy thermometer. Remove from heat and let the caramel cool slightly but still pourable.
- Assemble and Serve: Pour the warm caramel evenly over the cooled cheesecake. Use a spatula to spread it smoothly. Allow the caramel layer to set completely at room temperature before cutting the dessert into 24 squares. Serve and enjoy your indulgent caramel cheesecake bars!
Notes
- Be sure to soften the cream cheese to avoid lumps in your cheesecake batter.
- Use a candy or instant-read thermometer to precisely gauge the caramel’s temperature for the perfect consistency.
- The bars can be stored in the refrigerator for up to 4 days, covered tightly with plastic wrap or foil.
- For easier cutting, chill the cheesecake bars thoroughly before slicing.
- If you prefer a less sweet topping, reduce the sugar in the caramel slightly, but this may affect texture.
