Salted Caramel Cheesecake Bars
User Reviews
5
Salted Caramel Cheesecake Bars
Description
This dessert starts with a buttery graham cracker crust seasoned with cinnamon and baked until fragrant, providing a firm base with a subtle spice. The filling blends softened cream cheese, sugar, caramel sauce, and sour cream to a creamy consistency. Eggs and vanilla provide structure and flavor, and a small amount of salt accentuates the caramel sweetness.
The bars bake at a moderate temperature until the edges puff and crack slightly, and the center is set but still soft, ensuring a smooth, rich texture without cracks. Once cooled, they can be topped with additional caramel sauce and a sprinkle of flaky sea salt for a contrast of sweet and savory.
These bars are convenient for gatherings or as a sweet indulgence. Their firm but creamy texture makes them easy to portion and serve. The recipe uses common ingredients arranged to produce a balanced caramel cheesecake flavor that is not overly sweet.
Ingredients
For the crust:
- 9 graham crackers 135 grams
- 1/4 teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted, 85 grams
For the filling:
- 16 ounces cream cheese completely softened to room temperature, 454 grams
- 3/4 cup granulated sugar 150 grams
- 1/2 cup caramel sauce or store-bought, homemade
- 1/4 cup sour cream at room temperature, or plain yogurt
- 3 egg at room temperature, large
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt fine sea salt
For the topping:
- 1/3 cup caramel sauce or store-bought, homemade
- sea salt for sprinkling, flaky
Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment, leaving an overhang.
- In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Place on a cooling rack to cool completely. Reduce oven temperature to 325°F.
Make the filling:
- In a large bowl, use an electric mixer to beat the cream cheese, sugar, and caramel until smooth and creamy, scraping down the sides and bottom of the bowl regularly. Add the sour cream, then the eggs one at a time, blending after each addition. Add in vanilla and salt and blend until just combined. Don’t over-mix.
- Spread batter evenly over cooled crust. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 to 45 minutes. Turn off the heat and crack the oven door and allow the cheesecake to cool in the oven for 30 minutes. Transfer to rack to let cool completely.
Make the topping:
- In microwave-safe bowl, heat caramel in 10-second intervals until melted. Spread evenly over cooled cheesecake. Refrigerate until chilled, about 4 hours or overnight.
- The cheesecake can be made and refrigerated 2 days ahead of time. Sprinkle bars with flaky sea salt before serving, if desired.
User Reviews
Overall Rating
5
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