Caramel Cheesecake Bars (Printable Version)
Cheesecake bars filled with caramel and crumbly graham layers. Perfect for curing your sweet cravings any time.
# Ingredients:
→ Crust
01 -
115 g butter, unsalted and melted
02 -
50 g white sugar
03 -
180 g crushed graham crackers
→ Cheesecake Filling
04 -
240 g tangy sour cream
05 -
450 g soft cream cheese
06 -
1 tsp vanilla
07 -
200 g sugar
08 -
3 eggs, large
→ Topping
09 -
30 g flaky sea salt (optional)
10 -
120 ml caramel sauce
# Steps:
01 -
Once chilled, pour caramel sauce all over the bars. Toss on some sea salt if you want. Slice into bars and pass them out.
02 -
Pop the pan in the fridge for at least 4 hours or until it’s totally set. Overnight is great if you’ve got the time.
03 -
Gently spread the filling out over the crust. Bake for about 35 to 40 minutes, ‘til the edges look set and the middle still jiggles a little. Switch off the oven and crack the door open, letting the bars hang out in there for another hour to cool down slowly.
04 -
Toss cream cheese and sugar into a big bowl and beat them together until everything gets super smooth. Mix in eggs, sour cream, and vanilla, stirring until it all looks like one creamy batter.
05 -
Mix up your melted butter, graham crumbs, and sugar till it’s all clumpy like wet sand. Push it down flat in your pan to cover the bottom evenly.
06 -
Get your oven going at 163°C. Either grease your 23x33 cm pan or lay down some parchment paper so nothing sticks.
# Notes:
01 -
Let your bars chill in the not-hot oven to skip any cracks.
02 -
Want clean squares? Wipe your knife after every slice.