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Creamy Caramel Cheesecake Bars

Creamy Caramel Cheesecake Bars

These creamy caramel cheesecake bars feature a buttery graham crust, silky smooth cheesecake filling, and a luscious caramel topping. They’re the perfect make-ahead dessert for gatherings, holidays, or anytime you crave a decadent treat.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup melted butter
  • 1/4 teaspoon ground cinnamon optional
For the Cheesecake Filling
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons all-purpose flour
  • 1 pinch salt
For the Caramel Layer
  • Homemade or high-quality store-bought caramel for topping
Homemade Caramel (Optional)
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1 pinch sea salt

Method
 

  1. Preheat the oven to 325°F (160°C). Line a 9×13-inch baking pan with parchment paper.
  2. Combine graham cracker crumbs, sugar, melted butter, and cinnamon in a mixing bowl. Stir until moistened.
  3. Press the crust mixture firmly into the bottom of the pan and bake for 10 minutes. Set aside to cool slightly.
  4. Beat softened cream cheese until smooth, then add sugar and blend until creamy.
  5. Add eggs one at a time, mixing well and scraping the bowl between additions.
  6. Add sour cream, vanilla, flour, and salt. Beat until the mixture is completely smooth.
  7. Pour the cheesecake filling over the crust and smooth the top. Bake for 30–35 minutes until edges are set and the center jiggles slightly.
  8. Cool at room temperature for 1 hour.
  9. To make homemade caramel, melt sugar in a saucepan without stirring. Add butter and whisk. Slowly pour in heavy cream and whisk until smooth. Allow to cool for 10 minutes.
  10. Drizzle homemade or store-bought caramel evenly over the cooled cheesecake. Spread gently if desired.
  11. Refrigerate for 2–4 hours or overnight before slicing into bars. Serve chilled.

Notes

For salted caramel bars, sprinkle flaky sea salt over the caramel layer. For cleaner slices, heat the knife between cuts. Cheesecake bars store well refrigerated for up to 5 days.