Caramel Cheesecake Bars

These Caramel Cheesecake Bars combine a buttery graham cracker crust, a smooth and creamy cheesecake center, and a rich layer of silky caramel sauce on top. They’re perfect for parties, gatherings, or make-ahead desserts because they slice beautifully and store well.

INGREDIENTS (DETAILED)

For the Graham Cracker Crust

1½ cups graham cracker crumbs
About 10–12 full graham cracker sheets, finely crushed.
¼ cup granulated sugar
Adds sweetness and helps the crust set.
½ cup unsalted butter, melted
Provides richness and binds the crumbs together.

For the Cheesecake Filling

2 cups cream cheese, room temperature
Softened cream cheese ensures a smooth, lump-free filling.
½ cup granulated sugar
Sweetens the filling without making it overly rich.
2 large eggs
Creates structure and a creamy texture.
1 tsp vanilla extract
Adds warmth and classic cheesecake flavor.
¼ cup sour cream
Adds tang and keeps the cheesecake moist.

For the Topping

Caramel sauce
You may use:
- Store-bought caramel
- Homemade caramel (recipe included below!)
- Salted caramel

🧁 INSTRUCTIONS (LONG VERSION)

1. Prepare the Pan & Oven

Preheat your oven to 325°F (160°C).
Line a 9×9-inch baking pan with parchment paper.
- Let the parchment hang over the edges for easy lifting later.
- This helps avoid cracking or sticking.

2. Make the Graham Cracker Crust

In a mixing bowl: combine
- Graham cracker crumbs
- Sugar
- Melted butter
Stir until the mixture looks like wet sand and holds together when pinched.
Pour the mixture into the prepared pan.
Press it down firmly and evenly using the bottom of a glass or measuring cup.
Bake for 8–10 minutes, until lightly golden.
Remove and let cool slightly while preparing the filling.
A warm crust helps the cheesecake layer adhere.

3. Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese and sugar on medium speed until completely smooth.
- Scrape the bowl as needed.
Add the eggs one at a time, mixing fully before adding the next.
- Overbeating adds air and can cause cracks.
Mix in the vanilla extract and sour cream until the filling is silky and uniform.

4. Bake the Cheesecake Layer

Pour the creamy mixture over the crust.
Smooth the top with a spatula for an even finish.
Bake for 30–35 minutes.
You’re looking for:
- Edges fully set
- Center still slightly jiggly (not liquid)
Remove from the oven and allow to cool at room temperature.
Once cooled, refrigerate for at least 4 hours or ideally overnight.
- This ensures clean slices and perfect texture.

5. Add the Caramel Layer

Spread a generous amount of caramel sauce over the chilled cheesecake.
- Warm caramel slightly if too thick.
Smooth it into an even layer across the top.
Slice into bars using a sharp knife.
- Wipe the knife between cuts for clean edges.

🍮 OPTIONAL: HOMEMADE CARAMEL SAUCE RECIPE

Ingredients

1 cup granulated sugar
6 tablespoons unsalted butter (cut into pieces)
½ cup heavy cream
Pinch of salt

Instructions

Heat sugar in a saucepan over medium heat until it melts into an amber-colored liquid.
Add butter carefully (it will bubble), whisk until melted.
Slowly pour in the cream while whisking.
Add salt.
Let cool slightly before pouring onto cheesecake.
Caramel will thicken as it cools.