Description
Deliciously creamy caramel cheesecake bars with a buttery graham cracker crust, smooth cheesecake filling, and a rich homemade caramel topping. Perfect for an indulgent dessert that’s easy to slice and serve.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1/2 cup sour cream
Caramel Topping
- 1/2 cup brown sugar
- 6 tablespoons butter
- 14 ounces sweetened condensed milk
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press this mixture evenly into the bottom of the prepared baking dish to form the crust.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, 1 1/2 cups sugar, and 2 teaspoons vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream until just combined. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
- Bake the Cheesecake: Place the baking dish in the preheated oven and bake for 50 minutes. After baking, turn off the oven and crack the oven door open, allowing the cheesecake to cool inside for 15 minutes to prevent cracking. Remove and transfer to a wire rack, cooling for an additional 1 hour.
- Prepare the Caramel Topping: In a medium saucepan, combine the brown sugar and butter. Cook over medium heat, stirring until the butter melts. Stir in the sweetened condensed milk, corn syrup, and vanilla extract. Bring the mixture to a boil, stirring constantly until the caramel reaches 225°F on a candy thermometer. Remove from heat and allow to cool slightly.
- Top with Caramel and Serve: Pour the slightly cooled caramel evenly over the cooled cheesecake. Spread gently to cover. Allow the caramel topping to set at room temperature before cutting the cheesecake into bars. Serve and enjoy!
Notes
- Ensure the cream cheese is fully softened for a smooth filling.
- Use a candy thermometer to get precise caramel temperature for perfect consistency.
- Let the cheesecake cool gradually in the oven to minimize cracks.
- Cut bars with a warm knife for clean slices.
- You can refrigerate the bars after caramel has set to firm them further before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
