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If you are craving a dessert that combines the silky charm of cheesecake with gooey caramel, these caramel cheesecake bars always deliver. The creamy layers settle on a buttery graham crust and the drizzle of caramel sauce adds a rich final flourish. This is one bar that never lasts long in my kitchen and has won over even my pickiest friends.
The first time I tried this recipe was for a holiday gathering and people kept asking for the recipe long after the bars were gone. It is now my favorite way to impress guests with minimum stress.
Ingredients
- Graham cracker crumbs. The foundation for a crisp buttery base. Choose fresh crumbs for best flavor
- Granulated sugar. Balances the richness of the cheese and crust. Look for fine textured sugar for best mixing
- Melted butter. Binds the crust and boosts flavor. I always pick unsalted so I can control the salt level
- Cream cheese. The star ingredient for lush creamy texture. Pick full fat blocks for superior results
- Sour cream. Lends extra tang and keeps the cheesecake extra tender. Use real sour cream not a substitute
- Eggs. Provide structure and stability. Select large eggs at room temperature for smooth blending
- Vanilla extract. Brings warmth and rounds out the caramel notes. Use pure vanilla when possible
- Caramel sauce. Adds a decadent gooey layer. You can use your favorite store brand or swirl in homemade
- Sea salt. Optional topping for those who crave sweet and salty. Choose flaky pieces for the best crunch
Step-by-Step Instructions
- Prepare the Crust
- Line a baking pan with parchment or grease it thoroughly for stick free bars. Mix graham crumbs sugar and melted butter until it feels like wet sand. Press this mixture firmly into an even layer with your hands or a flat measuring cup. This step ensures a solid base that cuts cleanly
- Make the Cheesecake Filling
- In a large bowl beat softened cream cheese and sugar together. Start on low speed until it looks completely smooth with no lumps. This patient creaming is key to a velvety texture
- Blend in Wet Ingredients
- Add sour cream eggs and vanilla to the cream cheese mixture. Beat until fully mixed and shiny stopping to scrape down the sides a few times. The outcome should be a glossy even batter that pours easily
- Assemble and Bake
- Pour the cheesecake mixture over the crust using a spatula to spread it evenly. Gently tap the pan on the counter to release any trapped air. Bake at 325F until the edges look set but the center still jiggles slightly. This gentle bake prevents cracking
- Cool and Chill
- Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for an hour to prevent sudden temperature changes. Transfer to the fridge for at least 4 hours best overnight so it firms up completely
- Finish and Serve
- Drizzle generously with caramel sauce just before serving. If using sea salt sprinkle lightly on top. Slice with a hot knife for the cleanest edges and serve cold
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One of my favorite moments was serving these bars to my grandma. She closed her eyes on the first bite and said it tasted just like her favorite bakery. I always recommend using homemade caramel sauce if you can as its rich flavor takes these bars up a notch.
Storage Tips
These bars store beautifully and can be sliced while cold and kept in an airtight container in the fridge for up to five days. I have also frozen leftovers for up to one month and the flavor holds up. Just thaw in the refrigerator before serving.
Ingredient Substitutions
You can make the crust with digestive biscuits or vanilla wafers instead of graham crackers. Greek yogurt works in place of sour cream in a pinch. If you want to adjust for dietary needs try gluten free cookies for the base.
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Serving Suggestions
These bars are delicious chilled straight from the fridge and do not need any extra garnish. For a fancier look I sometimes top with more caramel sauce or a dollop of whipped cream. They make an elegant ending to holiday meals and look beautiful on a dessert platter.
Caramel Cheesecake History
Classic cheesecake has roots going back to Ancient Greece but the American style with cream cheese became popular in the early 1900s. The idea of swirling in caramel on a bar format gives you a taste of tradition with a modern extra sweet twist.
Frequently Asked Questions About Recipes
- → Will homemade caramel work?
For sure! Homemade caramel’s awesome—gives you a richer flavor! Just let it cool down before you spoon it over.
- → What's a good way to avoid cheesecake cracks?
If you let the bars chill in the switched-off oven with the door open, you won’t get those cracks. It lets them cool off slowly and evenly.
- → Can I put these in the freezer?
Yep, they hold up in the freezer. Wrap tight, keep for up to 2 months, and let them thaw in the fridge when you want to eat them.
- → Do I really need to use sea salt?
Sea salt’s totally optional—it just lifts the caramel flavor and adds a little zing if you like. Can skip it if not your thing.
- → How should I serve these up?
Slice the chilled bars into neat squares, then pour caramel on just before serving so they look super inviting.