Caramel Cheesecake Bars Decadent (Print-Friendly Version)
Smooth cheesecake bars with caramel and graham crust for sweet, creamy slices.
# What You'll Need:
→ Crust
01 -
180 g graham cracker crumbs
02 -
50 g granulated sugar
03 -
115 g unsalted butter, melted
→ Cheesecake Filling
04 -
450 g cream cheese, softened
05 -
200 g granulated sugar
06 -
240 g sour cream
07 -
3 large eggs
08 -
1 teaspoon vanilla extract
→ Topping
09 -
120 ml caramel sauce
10 -
30 g sea salt, for sprinkling (optional)
# How to Make It:
01 -
Preheat the oven to 163°C and grease a 23x33 cm baking pan or line it with parchment paper for easy removal.
02 -
In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until evenly mixed. Press firmly into the base of the prepared pan to form an even layer.
03 -
In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add sour cream, eggs, and vanilla extract, and continue beating until fully combined and creamy.
04 -
Pour the cheesecake filling over the crust and smooth the top. Bake for 35–40 minutes until edges are set and the center is slightly jiggly. Turn off the oven and let the bars cool inside with the door ajar for 1 hour.
05 -
Remove the pan from the oven and refrigerate for at least 4 hours or overnight to allow the bars to set completely for clean slicing.
06 -
Drizzle caramel sauce evenly over the chilled bars. Sprinkle with sea salt if desired. Cut into squares and serve.
# Additional Tips:
01 -
Allow bars to cool gradually in the oven to help prevent cracks in the cheesecake layer.
02 -
Use a sharp knife cleaned between cuts for neat slices.