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Caramel Cheesecake Bars
Emily

Caramel Cheesecake Bars

These Caramel Cheesecake Bars feature a buttery graham cracker crust, creamy cheesecake filling, and a luscious homemade caramel topping — the perfect dessert squares for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 8 oz cream cheese, softened
  • 1 1/2 cups sugar
  • 1 tsp vanilla powder
  • 4 eggs
  • 1/2 cup sour cream
  • 1/2 cup brown sugar
  • 6 tbsp butter
  • 14 oz sweetened condensed milk
  • 2 tbsp corn syrup
  • 1/2 tsp vanilla powder

Equipment

  • Mixing bowls
  • Electric mixer
  • 9x13-inch baking dish
  • Saucepan
  • Whisk
  • Spatula
  • knife

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
  3. Press the mixture evenly into the bottom of a greased 9x13-inch baking dish. Set aside.
  4. In another mixing bowl, beat together cream cheese, sugar, and vanilla powder until smooth.
  5. Add eggs one at a time, beating well after each addition.
  6. Mix in sour cream until fully combined.
  7. Pour the cheesecake mixture over the prepared crust and smooth the top.
  8. Bake for 50 minutes, then turn off the oven and slightly open the door. Let the cheesecake sit in the warm oven for 15 minutes.
  9. Remove from the oven and allow the cheesecake to cool at room temperature for 1 hour.
  10. In a saucepan over medium heat, combine brown sugar and butter. Stir continuously until the butter melts and the sugar dissolves.
  11. Whisk in sweetened condensed milk, corn syrup, and vanilla powder, and bring the mixture to a boil.
  12. Continue stirring and boiling the caramel until it reaches 225°F (soft ball stage), or test in cold water.
  13. Let the caramel cool in the pan for 3-5 minutes, then pour it over the cooled cheesecake, smoothing it out evenly.
  14. Let the bars set until the caramel topping is firm and cooled.
  15. Cut into squares and serve.

Notes

For cleaner cuts, chill the bars for at least 2 hours before slicing. Store leftovers in the refrigerator for up to 4 days. You can drizzle extra caramel or sprinkle sea salt flakes for a salted caramel twist.