Description
Decadent Salted Caramel Cheesecake Bars with a buttery graham cracker crust, creamy tangy cheesecake filling, and a luscious salted caramel topping. Ideal for any occasion and a crowd-pleasing dessert.
Ingredients
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
1 package (8 oz) cream cheese, softened
3/4 cup granulated sugar
1 cup sour cream
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup caramel sauce, softened or warmed
1/2 teaspoon flaky sea salt, for topping
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and grease lightly.
In a small bowl, combine graham cracker crumbs and melted butter until the mixture resembles coarse sand. Press firmly into the bottom of the prepared pan and bake for 8-10 minutes. Let the crust cool slightly while you prepare the filling.
In a large bowl, beat the softened cream cheese and sugar together until smooth. Mix in sour cream, eggs, vanilla extract, and a pinch of salt until well combined.
Pour the cheesecake batter over the cooled crust and smooth the top. Bake for 25-30 minutes, until set but still slightly jiggly in the center. Turn off the oven and let cool completely in the pan.
Once cooled, spread the softened caramel sauce evenly over the top. Sprinkle the flaky sea salt over the caramel.
Chill the bars in the refrigerator for at least 4 hours or overnight, until firm. Cut into bars and serve.
Notes
Use room temperature ingredients for a smooth and lump-free filling.
Homemade or store-bought caramel sauce can be used.
For added flavor, substitute chocolate graham crackers or use brown sugar in place of some granulated sugar.
Refrigerate leftovers in an airtight container for up to 5 days.
- Prep Time: 30
- Cook Time: 45
- Category: dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg