Salted Caramel Cheesecake Bars
Salted Caramel Cheesecake Bars are the ultimate dessert that blends the richness of cheesecake with the irresistible sweetness of caramel, all topped with a sprinkle of sea salt for that perfect contrast. This delightful treat is a must-make for gatherings, celebrations, or simply satisfying a sweet tooth. In this step-by-step recipe, I will guide you through creating these delicious bars that are sure to impress family and friends.
Why You’ll Love This Recipe
This recipe for Salted Caramel Cheesecake Bars is incredibly easy to prepare, making it perfect for both novice and experienced bakers. With simple ingredients and straightforward directions, you can whip up a batch in no time. Not only are these bars family-friendly, but they also make for an impressive dessert to bring to potlucks or parties. The combination of creamy cheesecake and luscious caramel is simply divine, making it hard to resist just one slice! Plus, who can say no to the added crunch and flavor that comes from the buttery graham cracker crust?
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce
For Topping:
- 1 cup salted caramel sauce
- Sea salt flakes, for garnish
This mouthwatering mixture of flavors and textures is what makes Salted Caramel Cheesecake Bars a show-stopping dessert.
Step-by-Step Directions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C).
Step 2: Prepare the Baking Pan
Line a 9×9-inch baking pan with parchment paper, allowing an overhang for easy removal later.
Step 3: Make the Graham Cracker Crust
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles sandy wet sand and holds together. Press this mixture firmly into the bottom of your prepared baking pan, ensuring an even layer. Bake for 8 minutes, then cool slightly.
Step 4: Make the Cheesecake Filling
In another large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Incorporate the eggs one at a time, mixing well after each addition. Add in the vanilla extract and mix until combined. Gently fold in 1/2 cup of the salted caramel sauce until well mixed but be careful not to overmix.
Step 5: Layer the Cheesecake
Spread half of the cheesecake filling over the cooled graham cracker crust. Drizzle 1/2 cup of the salted caramel sauce over the filling. Then, top with the remaining cheesecake filling, smoothing it into an even layer across the top. For an optional touch, you can create a marbled effect by swirling the remaining caramel sauce into the filling.
Step 6: Bake
Place the cheesecake bars in the preheated oven and bake for 35-40 minutes, or until the center is set but jiggles slightly when shaken.
Step 7: Cool Down
Allow the cheesecake to cool completely at room temperature, then cover and refrigerate for at least 4 hours, or ideally overnight, to allow it to firm up.
Step 8: Serve
When ready to serve, drizzle with the remaining salted caramel sauce and sprinkle with sea salt flakes. Refrigerate until you’re ready to cut into bars and enjoy!
Tips & Tricks
- For a stronger caramel flavor, consider adding a bit more salted caramel sauce to the filling.
- Make sure your cream cheese is at room temperature to avoid lumps in your cheesecake filling.
- Use a sharp knife for cutting the bars after refrigerating; it helps create clean lines.
Serving Suggestions & Pairings
These Salted Caramel Cheesecake Bars can be served on their own or alongside a scoop of vanilla ice cream for an indulgent dessert experience. A dollop of freshly whipped cream also complements the bars beautifully. Pair with a rich cup of coffee or a glass of dessert wine for a perfect ending to any meal.
Nutritional Information
Each serving of these indulgent bars contains approximately:
- Calories: 300
- Protein: 5g
- Carbohydrates: 30g
- Fat: 20g
(Note: Nutritional values may vary based on specific ingredients and serving sizes.)
Storing Tips & Variations for Salted Caramel Cheesecake Bars
These cheesecake bars can be stored in an airtight container in the refrigerator for up to a week. If you want a variation, try adding melted chocolate chips to the cheesecake filling or using a mixture of cookie crumbs for the crust instead of graham crackers.
Conclusion for Salted Caramel Cheesecake Bars
Now that you know how to make delicious Salted Caramel Cheesecake Bars, it’s time to gather your ingredients and get baking! This recipe is not only easy to follow, but it’s also a guaranteed crowd-pleaser. Trust me, once you try these bars, you’ll be adding them to your dessert rotation for sure!
FAQs
1. Can I use pre-made graham cracker crust for this recipe?
Yes, if you’re looking to save time, a pre-made graham cracker crust works perfectly!
2. How long should I let the cheesecake cool before refrigerating?
Allow the cheesecake to cool completely at room temperature (about 1-2 hours) before refrigerating.
3. Can I freeze these cheesecake bars?
Yes, you can freeze the cheesecake bars after they have set. Wrap them in plastic wrap and store in an airtight container for up to two months.
4. Is there a gluten-free option for the crust?
Certainly! Use gluten-free graham cracker crumbs or a mixture of gluten-free cookies for the crust.
5. Can I use homemade caramel sauce instead of store-bought?
Absolutely! Homemade salted caramel sauce will elevate the taste and make these bars even more special. Just be sure it is cooled to room temperature before using in the recipe.
Salted Caramel Cheesecake Bars
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened Make sure cream cheese is at room temperature.
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce
For Topping
- 1 cup salted caramel sauce
- Sea salt flakes, for garnish
Instructions
Preparation
- Start by preheating your oven to 350°F (175°C).
- Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal later.
Make the Graham Cracker Crust
- In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until the mixture resembles sandy wet sand and holds together.
- Press this mixture firmly into the bottom of your prepared baking pan, ensuring an even layer.
- Bake for 8 minutes, then cool slightly.
Make the Cheesecake Filling
- In another large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Incorporate the eggs one at a time, mixing well after each addition.
- Add in the vanilla extract and mix until combined.
- Gently fold in 1/2 cup of the salted caramel sauce until well mixed but be careful not to overmix.
Layer the Cheesecake
- Spread half of the cheesecake filling over the cooled graham cracker crust.
- Drizzle 1/2 cup of the salted caramel sauce over the filling.
- Then, top with the remaining cheesecake filling, smoothing it into an even layer across the top.
- For an optional touch, create a marbled effect by swirling the remaining caramel sauce into the filling.
Bake
- Place the cheesecake bars in the preheated oven and bake for 35-40 minutes, or until the center is set but jiggles slightly when shaken.
Cool Down
- Allow the cheesecake to cool completely at room temperature, then cover and refrigerate for at least 4 hours, or ideally overnight.
Serve
- When ready to serve, drizzle with the remaining salted caramel sauce and sprinkle with sea salt flakes.
- Refrigerate until you're ready to cut into bars and enjoy!