Salted Caramel Cheesecake Bars

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Salted Caramel Cheesecake Bars

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.

Prep Time35

Cook Time1 5

Cooling Time5

Total Time6 30

Course: Dessert

Cuisine: American

Servings: bars

Calories: 366kcal

Author: Jessica Mode

Equipment

saucepan
food processor
9 x 9 inch (23 x 23 cm) metal baking pan
dry measuring cup
stand mixer fitted with a paddle attachment or electric mixer
mixing bowls
silicone spatula
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

US Customary - Metric

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.

Notes

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.

Freeze: Place the cheesecake bars on a parchment lined pan. Once the cheesecake is frozen, you can place it in an airtight container in a single layer. When you're ready to serve the cheesecake bars, allow them to thaw in the fridge.

To cut clean slices of cheesecake, wipe off the knife after every cut. This will result in really pretty slices where you can see the layers.

If you don't have a food processor, place the graham crackers in a ziplock bag. Use a rolling pin to crush the graham crackers, then transfer to a mixing bowl along with brown sugar. Mix in the melted butter.

Nutrition