Salted Caramel Cheesecake Bars
A delightful dessert that combines creamy cheesecake with rich salted caramel, all perched on a buttery graham cracker crust, finished with a sprinkle of sea salt.
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!
Notes
For a stronger caramel flavor, consider adding more salted caramel sauce to the filling. Use a sharp knife for cutting the bars after refrigerating to create clean lines.