Creamy Caramel Cheesecake Bars

Why Make This Recipe

Caramel Cheesecake Bars are the perfect dessert for any occasion. They combine the creamy richness of cheesecake with the sweet, buttery flavor of caramel. These bars are easy to make and can be cut into smaller pieces for a delightful treat. Whether you are hosting a party, celebrating a special event, or just looking for a sweet snack, these bars will impress your family and friends.

How to Make Caramel Cheesecake Bars

Ingredients:

• 2 Cups Graham Cracker Crumbs (8oz)
• 1/2 Cup Unsalted Butter (1 stick), melted
• 2 Tablespoons Brown Sugar, packed
• 1 Cup Heavy Cream (divided 1/4 + 3/4)
• 2 teaspoons Powdered Gelatine
• 1 Pound Cream Cheese, softened
• 3/4 Cup Superfine Sugar
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt
• 1 Cup Superfine Sugar (see notes below)
• 1/3 Cup Water
• 2/3 Cup Heavy Cream
• 1/4 Cup Unsalted Butter (1/2 stick)
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Sea Salt Flakes (optional)

Directions:

1. To make the crust, combine graham cracker crumbs, melted butter, and brown sugar until well mixed. Press this mixture into the bottom of a pan and set aside.
2. For the cheesecake filling, beat together softened cream cheese, superfine sugar, vanilla extract, and salt until smooth. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form, then fold it into the cream cheese mixture. Add the powdered gelatine (bloomed if necessary) and mix until combined. Spread the cheesecake filling over the crust and refrigerate until set.
3. For the caramel topping, combine superfine sugar and water in a saucepan over medium heat. Allow to boil without stirring until a golden caramel forms. Remove from heat and carefully stir in the cream, butter, and vanilla extract. Allow to cool slightly, then pour over the cheesecake filling.
4. Refrigerate again until the caramel is set. Optionally sprinkle with sea salt flakes before serving.

How to Serve Caramel Cheesecake Bars

Cut the bars into squares and serve chilled. They are great on their own or with a dollop of whipped cream on top. A sprinkle of extra sea salt can add a nice touch.

How to Store Caramel Cheesecake Bars

Store the leftover bars in an airtight container in the refrigerator. They will stay fresh for up to 5 days. You can also freeze them for longer storage. Just make sure to wrap them well to avoid freezer burn.

Tips to Make Caramel Cheesecake Bars

• Use room temperature cream cheese for a smoother filling.
• Make sure the caramel has cooled slightly before pouring it over the cheesecake to prevent it from melting the layer beneath.
• For easier cutting, let the bars chill for a longer time in the refrigerator.

Variation

You can add toppings such as chopped nuts, chocolate shavings, or fresh fruit on top of the caramel layer. This adds extra texture and flavor to the bars.

FAQs

1. Can I make the crust gluten-free?
   Yes! Use gluten-free graham crackers to make the crust gluten-free.

2. What can I substitute for cream cheese?
   You can use mascarpone cheese or ricotta cheese for a different flavor and texture.

3. Can I use store-bought caramel sauce instead?
   Yes, you can use store-bought caramel sauce for convenience. Just drizzle it over the cheesecake layer instead of making your own.

Caramel Cheesecake Bars

Indulge in these creamy Caramel Cheesecake Bars that combine the rich flavor of cheesecake with a buttery caramel topping, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 12 squares

Course: Dessert, Snack

Cuisine: American

Calories: 290

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups Graham Cracker Crumbs (8oz)
• 1/2 cup Unsalted Butter (1 stick), melted
• 2 tablespoons Brown Sugar, packed

For the cheesecake filling

• 1 cup Heavy Cream (divided 1/4 + 3/4) 1/4 cup for whipping, 3/4 cup for the filling
• 2 teaspoons Powdered Gelatine Bloom if necessary
• 1 pound Cream Cheese, softened Use room temperature for a smoother filling
• 3/4 cup Superfine Sugar
• 1 teaspoon Vanilla Extract
• 1/4 teaspoon Salt

For the caramel topping

• 1 cup Superfine Sugar See notes below
• 1/3 cup Water
• 2/3 cup Heavy Cream
• 1/4 cup Unsalted Butter (1/2 stick)
• 1/2 teaspoon Vanilla Extract
• 1/4 teaspoon Sea Salt Flakes Optional, for serving

Method

 

Preparation

1. In a bowl, combine graham cracker crumbs, melted butter, and brown sugar until well mixed. Press this mixture into the bottom of a pan and set aside.
2. In a separate bowl, beat together softened cream cheese, superfine sugar, vanilla extract, and salt until smooth.
3. Whip 1 cup of heavy cream in another bowl until stiff peaks form, then fold it into the cream cheese mixture.
4. Add the powdered gelatine and mix until combined. Spread the cheesecake filling over the crust and refrigerate until set.

Caramel Topping

1. In a saucepan over medium heat, combine superfine sugar and water. Allow to boil without stirring until a golden caramel forms.
2. Remove from heat and carefully stir in the cream, butter, and vanilla extract. Allow to cool slightly.
3. Pour the caramel over the cheesecake filling and refrigerate again until the caramel is set.

Serving

1. Cut the bars into squares and serve chilled. Optional: serve with a dollop of whipped cream on top and a sprinkle of extra sea salt.

Notes

To store leftovers, keep them in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage; wrap well to avoid freezer burn. For easier cutting, chill the bars longer in the refrigerator.