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Whenever you want something that’s got the creamy feel of cheesecake and sweet, sticky caramel, these cheesecake bars topped with caramel never let me down. Smooth creamy filling on a crunchy graham crust with caramel dripping over the top. They always disappear in a flash and even my picky eaters ask for seconds.
I first baked these for a winter party and got bombarded with requests for how to make them days after—no leftovers in sight. Now, it’s my go-to dessert when I want everyone impressed but don’t want to stress.
Irresistible Ingredients
- Sea salt: Totally optional, but adds the best salty bite sprinkled on top. Go for flaky salt for crunch.
- Caramel sauce: Sweet gooeyness for pouring over the bars. Use your favorite jarred brand, or homemade if you’re feeling ambitious.
- Vanilla extract: Rounds out flavors and adds a comfy aroma. Pure vanilla gives the richest taste.
- Eggs: Helps the filling hold together and bake up just right. Large eggs at room temp blend the easiest.
- Sour cream: A little tang that keeps the filling soft and tender. Make sure it’s real sour cream, not a light replacement.
- Cream cheese: The must-have for dreamy, thick filling. I always grab full fat blocks for creaminess that can’t be beat.
- Melted butter: Gets that crust to stick and taste really delicious. Choose unsalted so you can watch the saltiness.
- Granulated sugar: Brings that right amount of sweetness and smooths out the crust and filling. Fine sugar mixes up easiest.
- Graham cracker crumbs: Crunchy, flavorful base layer. Fresh crumbs are the way to go for the best taste.
Simple Step-by-Step
- Finish and Serve:
- Give a heavy pour of caramel right on top, right before slicing. Sprinkle salt if you like. Run a knife under hot water for sharp slices and serve these nice and cold.
- Cool and Chill:
- Once baked, leave the bars to cool for an hour inside your off oven with the door cracked. This really keeps the topping from splitting. Move them to the fridge and forget about them for at least four hours—overnight is best for nice clean cuts.
- Assemble and Bake:
- Spread your cream cheese mix over the crust. Shake or tap it a bit to pop any air bubbles. Bake at 325F until mostly set at the edges but still wobbly in the middle. That’s how you’ll dodge cracks in the top.
- Blend in Wet Ingredients:
- Mix in eggs, vanilla, and sour cream with your cream cheese base. Scrape the bowl now and then so it comes together really glossy and even. You want a pourable mix without streaks.
- Make the Cheesecake Filling:
- In a big bowl, blend soft cream cheese with sugar. Start on low and beat until you can’t see lumps. This makes the filling really smooth.
- Prepare the Crust:
- Grab your lined baking dish. Stir together graham crumbs, sugar, and butter until it looks sandy. Press the mixture into the bottom of the pan until it’s flat and firm. This step matters for tidy squares later.
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One of my happiest baking memories is sharing these treats with my grandma. She took a bite, smiled, and said it brought her back to her favorite bakery. Use homemade caramel if you want to impress—there’s nothing like it.
Keeping Them Fresh
Cut these bars cold and store them in a sealed box in the fridge. They’ll be good for five days. Freeze leftovers up to a month and let them thaw in the fridge when you want a treat.
Easy Swaps
If you don’t have graham crackers, swap in crushed vanilla wafers or digestive biscuits for the crust. Greek yogurt can stand in for sour cream too. For gluten free, just find a different cookie base that fits your needs.
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How to Serve
They’re best chilled, straight from the fridge, and honestly don’t need anything extra. But they look extra special with a swirl of caramel or a puff of whipped cream on top. Great for finishing a fancy dinner or sweetening up a party table.
Cheesecake and Caramel Origins
Cheesecakes stretch all the way back to Ancient Greece. But the modern American version with cream cheese popped up around the early 20th century. Combining that with caramel in a handheld bar gives you old-school flavor with a fun sweet twist for today.
Recipe FAQs
- → Can I use homemade caramel sauce?
You got it! Making your own caramel is awesome and brings out even more flavor. Just let it cool down first before you pour it on.
- → How do I prevent cracks in the cheesecake?
Once the bars are done baking, letting them cool off in the oven with the door cracked open really helps stop them from cracking.
- → Can these bars be frozen?
Sure thing! Wrap them up snug and freeze for a couple of months. Move them to the fridge to thaw before you dig in.
- → Is the sea salt necessary?
Nope, you don’t need it, but a sprinkle does really boost that caramel flavor. Totally your call if you want to add it.
- → What’s the best way to serve them?
Slice the cooled bars into squares and add caramel right before you serve for an extra tasty look.