Salted Caramel Cheesecake Bars
These Salted Caramel Cheesecake Bars feature a buttery graham cracker crust, a rich and creamy cheesecake filling, and a luscious homemade salted caramel topping. Perfect for holidays, parties, and special occasions, these easy-to-slice bars deliver all the flavor of classic cheesecake in a crowd-friendly format.
Servings: 16 bars
Calories: 395kcal
Cost: 4
Equipment
- 9x9-inch baking pan
- parchment paper
- food processor
- mixing bowls
- electric mixer
- medium saucepan
- wire cooling rack
- offset spatula
Ingredients
- 12 graham cracker sheets
- 2 tbsp light brown sugar
- 6 tbsp unsalted butter, melted
- 24 oz full-fat cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 cup full-fat sour cream, room temperature
- 2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 3 large eggs
- 1 cup granulated sugar for caramel
- 1/4 cup water
- 1/2 cup heavy cream
- 4 tbsp unsalted butter
- 1 tsp vanilla extract for caramel
- 1/2 tsp fine sea salt for caramel
Instructions
- Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper.
- Pulse the graham crackers and brown sugar in a food processor until fine crumbs form. Add melted butter and pulse until the mixture resembles wet sand.
- Press the crust mixture evenly into the prepared pan. Bake for 7 to 10 minutes until lightly golden, then cool completely.
- To make the caramel, combine sugar and water in a saucepan. Cook without stirring until the mixture turns deep amber.
- Carefully whisk in the heavy cream, then add the butter, vanilla, and sea salt. Stir until smooth and allow to cool to room temperature.
- Reduce oven temperature to 325°F. Beat the cream cheese and sugar until smooth and creamy.
- Mix in the sour cream, vanilla extract, and sea salt. Add the eggs one at a time, mixing just until combined.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Bake for 40 to 45 minutes until the center is set and the edges are lightly golden. Cool completely on a wire rack.
- Spread the cooled salted caramel evenly over the cheesecake layer.
- Refrigerate for at least 4 hours or overnight until fully chilled. Slice into 16 bars and serve.
Notes
For the smoothest cheesecake texture, allow all dairy ingredients to come to room temperature before mixing. Let both the cheesecake and caramel cool completely before assembling. Chill for at least 4 hours, preferably overnight, before slicing. Wipe the knife clean between cuts for neat, bakery-style bars.