These Caramel Cheesecake Bars combine rich, creamy cheesecake with a buttery graham cracker crust and a luscious caramel topping. Whether served as a casual treat or an elegant dessert, they offer a perfect balance of sweetness and tang—finished with a touch of sea salt for a gourmet twist. Easy to slice, chill, and serve, they’re ideal for holidays, parties, or anytime indulgence.
Why You’ll Love This Recipe
-
Perfect balance of creamy, sweet, and salty flavors.
-
Ideal for make-ahead entertaining or potlucks.
-
Simple, foolproof method—no water bath required!
Ingredients Breakdown
Crust
-
1½ cups graham cracker crumbs – The classic buttery base for structure and flavor.
-
¼ cup granulated sugar – Adds sweetness and crunch to the crust.
-
½ cup unsalted butter, melted – Binds the crumbs together for a firm foundation.
Cheesecake Filling
-
2 (8 oz) packages cream cheese, softened – The creamy, tangy heart of the bars.
-
½ cup granulated sugar – Sweetens the cheesecake without overpowering.
-
2 large eggs – Provide structure and a smooth texture.
-
1 tsp vanilla extract – Adds warmth and depth of flavor.
-
2 tbsp all-purpose flour – Helps set the cheesecake layer.
-
½ cup sour cream – Balances richness with a hint of tang and keeps it silky.
Topping
-
½ cup caramel sauce – Sweet, buttery topping for a decadent finish.
-
Sea salt flakes (optional) – A touch of salt enhances the caramel and adds contrast.
Tips and Tricks
-
Use room temperature cream cheese for a smoother filling.
-
Line the pan thoroughly with parchment to ensure easy release.
-
Chill overnight for the cleanest cuts and best flavor.
Variations and Customizations
-
Salted Caramel Pecan Bars: Add chopped toasted pecans before drizzling caramel.
-
Chocolate Drizzle: Swirl melted chocolate into the caramel layer.
-
Cookie Crust Twist: Use crushed Biscoff or Oreos instead of graham crackers.
Pairing Suggestions
-
Serve with a cup of espresso or cold brew coffee.
-
Pair with vanilla ice cream for a decadent dessert plate.
Storage Instructions
-
Refrigerator: Store in an airtight container for up to 5 days.
-
Freezer: Wrap tightly and freeze for up to 2 months. Thaw in fridge before serving.
Popular Questions
Can I make this with low-fat cream cheese?
Yes, but full-fat yields the creamiest texture and richest flavor.
Can I use store-bought caramel?
Absolutely! Use a thick, high-quality caramel sauce for best results.
Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase baking time by 5–10 minutes.