Here’s a Salted Caramel Cheesecake Bars recipe that combines a buttery crust, creamy cheesecake, and luscious salted caramel topping. Perfect for dessert lovers who enjoy a sweet and salty combo!
🍰 Salted Caramel Cheesecake Bars
Ingredients:
For the crust:
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1 1/2 cups graham cracker crumbs (about 10 full sheets)
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1/4 cup granulated sugar
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1/2 cup unsalted butter, melted
For the cheesecake filling:
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16 oz (2 packages) cream cheese, softened
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1/2 cup granulated sugar
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1 tsp vanilla extract
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2 large eggs
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1/4 cup sour cream
For the salted caramel topping:
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1 cup granulated sugar
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6 tbsp unsalted butter, room temperature, cut into cubes
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1/2 cup heavy cream, room temperature
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1/2 tsp sea salt (plus more for sprinkling)
🔪 Instructions:
1. Prepare the crust:
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Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides.
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In a bowl, mix graham cracker crumbs, sugar, and melted butter.
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Press the mixture evenly into the bottom of the pan.
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Bake for 10 minutes. Remove from oven and let cool slightly.
2. Make the cheesecake layer:
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Beat the cream cheese until smooth.
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Add sugar and vanilla, mixing until combined.
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Add eggs one at a time, then mix in sour cream until smooth.
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Pour over the crust and smooth the top.
3. Bake:
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Bake at 325°F (163°C) for 35–40 minutes, or until the center is just set.
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Turn off oven, crack the door, and let bars cool inside for 1 hour.
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Refrigerate for at least 3 hours (preferably overnight).
4. Make the salted caramel:
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In a saucepan over medium heat, melt the sugar, stirring constantly. It will clump before melting into an amber liquid.
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Once melted, add butter (careful—it will bubble).
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Slowly pour in cream and stir until smooth.
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Stir in sea salt. Let cool to room temperature.
5. Assemble and serve:
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Pour cooled caramel over chilled cheesecake bars.
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Sprinkle lightly with flaky sea salt.
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Chill for 30 minutes more to set caramel.
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Slice into bars using a warm knife for clean cuts.
📝 Tips:
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Use a water bath during baking for extra-smooth cheesecake.
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Store in the refrigerator for up to 5 days.
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For easier slicing, freeze for 30 minutes before cutting.