Experience the perfect blend of sweet and salty with “Decadent Delight: Salted Caramel Cheesecake Bars.” These indulgent bars combine a rich, creamy cheesecake layer with a luscious salted caramel topping, all on a buttery graham cracker crust. Perfect for special occasions, parties, or whenever you’re craving something truly decadent, these cheesecake bars are sure to impress and satisfy every sweet tooth.
Why You’ll Love Salted Caramel Cheesecake Bars:
- Rich and Creamy: The smooth cheesecake layer pairs perfectly with the buttery crust and caramel topping.
- Sweet and Salty: A delightful balance of flavors that will keep you coming back for more.
- Easy to Share: Perfectly portioned for sharing, making them ideal for parties and gatherings.
- Make-Ahead Friendly: Can be prepared in advance, allowing the flavors to meld beautifully as they chill.
Ingredients Notes For Salted Caramel Cheesecake Bars:
- Crust:
- Graham Crackers: Crushed into fine crumbs to form the base.
- Butter: Melted to bind the crust together.
- Sugar: Adds sweetness to the crust.
- Cheesecake Filling:
- Cream Cheese: Full-fat cream cheese for the richest, creamiest texture.
- Sugar: Sweetens the cheesecake filling.
- Eggs: Help set the cheesecake and provide structure.
- Vanilla Extract: Enhances the flavor.
- Sour Cream: Adds a slight tang and extra creaminess.
- Salted Caramel Topping:
- Sugar: Granulated sugar for the caramel.
- Butter: Unsalted, cut into cubes.
- Heavy Cream: Adds richness to the caramel.
- Salt: Kosher or sea salt for that perfect salted caramel flavor.
Recipe Steps:
- Preheat the Oven:
- Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang for easy removal.
- Prepare the Crust:
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the prepared baking dish. Bake for 10 minutes, then set aside to cool slightly.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing on low speed until just combined. Mix in the sour cream and vanilla extract until smooth.
- Assemble and Bake:
- Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake for 35-40 minutes, or until the center is set but still slightly jiggly. Turn off the oven, open the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Prepare the Salted Caramel:
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns a deep amber color. Add the butter and stir until melted and combined. Slowly pour in the heavy cream while stirring, then let it boil for 1 minute. Remove from heat and stir in the salt. Let the caramel cool slightly.
- Top the Cheesecake:
- Pour the slightly cooled caramel over the cheesecake layer, spreading it evenly. Refrigerate the bars for at least 4 hours, or until fully set.
- Serve:
- Once set, use the parchment overhang to lift the bars out of the baking dish. Cut into squares and serve. Optionally, sprinkle with a little extra sea salt before serving.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Freeze the bars (without the caramel topping) for up to 1 month. Thaw in the refrigerator overnight and add the caramel topping before serving.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1/4 cup granulated sugar
For the Cheesecake:
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Salted Caramel:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter at room temperature and cut into pieces
- 1/2 cup heavy cream at room temperature
- 1 teaspoon sea salt plus more for sprinkling
Instructions
Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9x9 inch baking pan lined with parchment paper.
- Bake for 8-10 minutes until set and golden. Remove from oven and let cool.
Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
- Pour the cheesecake mixture over the cooled crust, smoothing out the top with a spatula.
Bake the Cheesecake:
- Bake for 25-30 minutes or until the cheesecake is set but slightly jiggly in the center.
- Remove from the oven and cool completely, then refrigerate for at least 3 hours.
Prepare the Salted Caramel:
- In a medium saucepan, heat the granulated sugar over medium heat, stirring constantly with a rubber spatula or wooden spoon. The sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir.
- Once sugar is completely melted, immediately add the butter. Be careful as the caramel will bubble rapidly when the butter is added.
- Stir the butter into the caramel until it is completely melted, about 2-3 minutes.
- Very slowly, drizzle in the heavy cream while stirring. The mixture will rapidly bubble when added. Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.
- Remove from heat and stir in 1 teaspoon of sea salt. Allow to cool down before using.
Assemble the Bars:
- Pour the cooled caramel sauce over the chilled cheesecake layer. Smooth it into an even layer.
- Sprinkle with additional sea salt.
- Refrigerate the bars for another 1-2 hours to set the caramel.
Serve:
- Lift the bars out of the pan using the parchment paper overhang and cut into squares.
- Serve chilled.
