Bake up a batch of layered cheesecake bars topped with salted caramel sauce. This no-fuss cheesecake recipe is perfect for birthdays, parties, or holidays.
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I love cheesecake bars for their ease and simplicity. They're not as fussy or complicated as a large cheesecake.
That's why these salted caramel cheesecake bars are perfect for a birthday, party, or as part of your holiday spread.
I'll walk you step by step through everything you need to know so you can learn a few tips and tricks for how to achieve the best cheesecake bars.
Don't forget to also check out these cranberry cheesecake bars if you enjoyed this recipe!
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What You'll Learn In This Recipe
- A homemade salted caramel topping.
- How to make a graham cracker crust from scratch.
- Tips for making perfectly layered cheesecake bars.
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Ingredients You Need
Learn about the ingredients you'll need for this recipe.
- Full-fat cream cheese: Don't be tempted to use lower-fat cream cheese. The cream cheese needs to be fully at room temperature before you begin mixing the batter.
- Granulated sugar: The cheesecake batter doesn't need too much sugar since the caramel on top helps to sweeten things up.
- Full-fat sour cream: This is another ingredient that needs to be at room temperature before baking.
- Vanilla extract: A high-quality vanilla extract will help enhance the flavor.
- Fine sea salt: It's best to use fine sea salt because it evenly distributes throughout the batter.
- Eggs: The eggs help to provide a rich texture and delicious flavor!
Check out the recipe card below for a full list of ingredients and exact measurements.
How To Make This Recipe
Let me walk you through a step-by-step guide for making salted caramel cheesecake bars completely from scratch.
1. First, it's time to make the graham cracker crust. Add the graham crackers and brown sugar to a food processor. Pulse until a coarse crumb has formed.
If you don't have a food processor, see the notes section in the recipe card below.
2. Stream in butter while the food processor is running at low speed.
3. Blend until the butter is well combined and a sand-like texture has formed. The crust should easily hold together when you press it between your fingers.
4. Place the crust in a parchment lined 9 x 9 inch (23 x 23 cm) metal pan. Press the crust evenly onto the bottom of the pan using your hands. Then, go over the bottom of the crust using the bottom of a small dry measuring cup to firmly and evenly pat the crust in place.
Bake for 7 - 10 minutes until the crust is set and has lightly browned around the edges.
5. Next, it's time to make the caramel topping. In a medium heavy bottom saucepan, add the sugar and water.
Cover with a lid and allow the mixture to boil over medium heat until sugar is completely melted.
6. Remove the lid and continue cooking until the sugar begins to darken. Do not stir the caramel at this point, or it may crystallize.
If it appears to be burning, you can gently swirl it in the pan. Once the sugar reaches an amber-colored liquid, about 4 - 6 minutes later, remove it from the heat.
7. Stir in the heavy cream. Be careful, the cream will bubble and slightly splatter.
8. Once the heavy cream is incorporated, add butter one cube at a time, followed by vanilla extract and salt. Stir until the caramel is smooth.
Allow the caramel to cool to room temperature.
9. Beat the cream cheese and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment or with an electric mixer on medium-high speed until smooth.
10. Add the sour cream, vanilla extract, and fine sea salt then mix until combined.
11. Next, mix in the eggs one at a time.
12. Transfer the batter to the cooled graham cracker crust. Tap the pan on the counter a few times to release any air bubbles.
Bake for 40 - 45 minutes until the center is set and the edges are slightly browned. Transfer to a wire rack to fully cool.
Once cool to the touch, top with caramel.
Expert Tips
- It's really important for all of the ingredients to be at room temperature. I'd suggest placing all the ingredients on the counter 2 hours before you're ready to bake.
- The key to a nice layered look is allowing both the cheesecake and caramel to completely cool to room temperature. After you layer the caramel on top of the cheesecake bars, allow them to set in the refrigerator to further firm up.
- For clean slices of cheesecake, use a sharp knife and clean the blade after each cut.
Recipe FAQs
Nope, unlike traditional cheesecake, typically cheesecake bars don't require a water bath. Just bake them in a metal baking pan (no water required).
Tear off a piece of parchment paper and place it underneath your baking pan. Using scissors, cut out the corners of the parchment paper. Then, the parchment should perfectly fit inside your baking pan.
Place the cheesecake bars on a parchment-lined pan. Once the cheesecake is frozen, you can place it in an airtight container. Don't stack the bars or the caramel could get ruined. When you're ready to serve the cheesecake bars, allow them to thaw in the fridge.
More Dessert Recipes
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Salted Caramel Cheesecake Bars
Equipment
- saucepan
- 9 x 9 inch (23 x 23 cm) metal baking pan
- dry measuring cup
- stand mixer fitted with a paddle attachment or electric mixer
- knife
Ingredients
Graham Cracker Crust
- 9 crackers graham crackers
- ¼ cup firmly packed light brown sugar
- 6 tablespoons unsalted butter
Salted Caramel Sauce
- 1 cup granulated sugar large impurities removed
- ¼ cup water
- ½ cup heavy cream room temperature
- 12 tablespoons room temperature unsalted butter cut into 1 tablespoon (14 gram) pieces
- ½ teaspoon vanilla extract
- ½ teaspoon fine sea salt
Cheesecake Bars
- 16 ounces full fat cream cheese completely softened to room temperature
- ¾ cup granulated sugar
- ½ cup full fat sour cream room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt
- 3 large eggs room temperature
Instructions
For Graham Cracker Crust
- Heat oven to 350°F (175°C).
- Add graham crackers and brown sugar to a food processor. Pulse until a coarse crumb has formed. Stream in butter while the food processor is running at low speed. Blend until the butter is well combined and a sand-like texture has formed. The crust should easily hold together when you press it between your fingers.
- Place the crust in a parchment lined 9 x 9 inch (23 x 23 cm) metal pan. Press the crust evenly onto the bottom of the pan using your hands. Then, go over the bottom of the crust using the bottom of a small dry measuring cup to firmly and evenly pat the crust in place.
- Bake for 7 - 10 minutes until the crust is set and has lightly browned around the edges. Allow crust to cool to room temperature on a cooling rack.
- Reduce oven temperature to 325°F (160°C).
For Salted Caramel Sauce
- In a medium heavy bottom saucepan, add sugar and water. Cover with a lid and let boil over medium heat until sugar is completely melted about 2 - 4 minutes.
- Remove lid and continue cooking until the sugar begins to darken. Do not stir the caramel at this point. If it appears to be burning, you can gently swirl it in the pan. Once the sugar reaches an amber-colored liquid, about 4 - 6 minutes later, remove from heat.
- Stir in heavy cream (be careful, the cream will bubble and slightly splatter). Once the heavy cream is incorporated, add butter one cube at a time, vanilla extract, and salt. Stir until the caramel is smooth. Allow caramel to cool to room temperature.
For Cheesecake Bars
- Beat cream cheese and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment or with an electric mixer on medium high speed until smooth. Scrape down the sides of the bowl as needed.
- Add sour cream, vanilla extract, and fine sea salt; mix until combined. Add the eggs one at a time, mixing after each addition until fully combined.
- Transfer the batter into the cooled graham cracker crust. Tap the pan on the counter a few times to release any air bubbles.
- Bake for 40 - 45 minutes until the center is set and the edges are slightly browned. Transfer to a wire rack to fully cool.
- Once cool to the touch, top with caramel.
- Before serving, refrigerate for an additional 3 - 4 hours until chilled or overnight. Slice and keep in the refrigerator until you’re ready to serve.
- Store in an airtight container in the refrigerator for up to 1 week.
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