Why You’ll Love This Recipe
Caramel Cheesecake Bars are a crowd-pleaser with their irresistible combination of creamy, rich cheesecake and sweet, gooey caramel. The buttery graham cracker crust provides a perfect base that complements the silky cheesecake filling, while the homemade caramel topping adds a smooth, sweet finish. They are easy to make in a 9×13-inch pan and can be cut into perfect serving squares, making them perfect for sharing. Whether you’re a fan of caramel, cheesecake, or both, this recipe is sure to satisfy your sweet tooth!
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Cheesecake Filling
- 8 ounces cream cheese
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 4 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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Crust:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
- Press the mixture into the bottom of a 9×13-inch baking dish that has been sprayed with nonstick cooking spray. Set aside.
Filling:
- In another mixing bowl, beat together the cream cheese, sugar, and vanilla until smooth.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add the sour cream and mix until the filling is smooth and creamy.
- Pour the cheesecake mixture over the prepared graham cracker crust. Smooth the top with a spatula.
- Bake the cheesecake for about 50 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door open slightly, and let the cheesecake sit in the warm oven for 15 minutes.
- Remove from the oven and let cool for an hour.
Caramel Topping:
- In a medium saucepan, combine the brown sugar and butter over medium heat.
- Stir continuously until the butter is melted and the sugar is fully dissolved.
- Whisk in the sweetened condensed milk, corn syrup, and vanilla, and bring to a boil while stirring.
- Place a candy thermometer into the mixture and continue boiling until the caramel reaches 225°F (107°C), or until it reaches the soft ball stage (if you don’t have a thermometer, drop a bit of the caramel into cold water, and if it forms a soft ball, it’s ready).
- Let the caramel cool for 3-5 minutes before pouring it over the cooled cheesecake.
- Smooth the caramel topping evenly and let it set until fully cooled.
- Cut into squares and serve.
Servings and Timing
- Servings: 12-16 bars (depending on size)
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Cooling Time: 1 hour (for cheesecake) + 3-5 minutes (for caramel topping)
- Total Time: Approximately 2 hours
Variations
- Chocolate Drizzle: Add a drizzle of melted chocolate over the caramel topping for an extra layer of sweetness and flavor.
- Nutty Topping: Sprinkle crushed pecans or walnuts over the caramel topping for a crunchy, nutty twist.
- Pumpkin Spice: For a fall version, add 1/2 teaspoon of cinnamon and a pinch of nutmeg to the cheesecake filling for a spiced flavor.
- Fruit Topping: Top with fresh berries like raspberries or strawberries for a refreshing and colorful finish.
Storage/Reheating
- Storage: Store any leftover caramel cheesecake bars in an airtight container in the refrigerator for up to 4-5 days.
- Freezing: These bars can also be frozen for up to 3 months. Wrap them tightly in plastic wrap or aluminum foil before placing them in an airtight container or freezer bag.
- Reheating: If you prefer your bars slightly warmed, place them in the microwave for 15-20 seconds or heat them in the oven at 300°F (150°C) for 5-10 minutes.
FAQs
1. Can I use a store-bought graham cracker crust for this recipe?
While a store-bought crust can save time, homemade graham cracker crust offers better flavor and texture. However, you can substitute if necessary.
2. How do I know when the cheesecake is done?
The cheesecake should be set but still slightly jiggly in the center. If it’s overcooked, it could become dry.
3. Can I make these bars ahead of time?
Yes! These caramel cheesecake bars can be made a day ahead and stored in the refrigerator until ready to serve.
4. Can I substitute the sour cream in the cheesecake filling?
Yes, you can substitute sour cream with plain Greek yogurt for a slightly tangier flavor.
5. How can I prevent cracks in the cheesecake?
To prevent cracks, avoid overbaking the cheesecake, and let it cool gradually in the oven after baking. This reduces the chance of sudden temperature changes that cause cracks.
6. Can I make these bars without a candy thermometer?
Yes, you can use the soft ball test: drop a little caramel into cold water and check for a soft ball consistency to determine when it’s ready.
7. What can I use instead of corn syrup in the caramel topping?
You can substitute corn syrup with honey or maple syrup, though it will slightly alter the flavor.
8. How do I store leftover caramel cheesecake bars?
Store leftover bars in an airtight container in the refrigerator for up to 4-5 days.
9. Can I freeze these bars?
Yes, caramel cheesecake bars freeze well. Just wrap them tightly in plastic wrap and foil, then store in an airtight container or freezer bag.
10. Can I add other toppings to the caramel cheesecake bars?
Absolutely! Try topping them with whipped cream, chocolate shavings, or crushed candy bars for a fun twist.
Conclusion
Caramel Cheesecake Bars are the perfect combination of creamy cheesecake, sweet caramel, and buttery graham cracker crust. They’re easy to make, customizable, and absolutely delicious. Whether you’re serving them at a family gathering or enjoying them as an indulgent treat, these bars are sure to impress. Enjoy every rich, sweet bite!
Caramel Cheesecake Bars Recipe
These decadent Caramel Cheesecake Bars feature a buttery graham cracker crust, a smooth and creamy cheesecake filling, and a rich caramel topping. Perfect for dessert lovers, these bars are a sweet treat for any occasion. With their delicious layers and mouthwatering caramel, these cheesecake bars are sure to impress!
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 16-20 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Cheesecake Filling
- 8 ounces cream cheese
- 1 1/2 cups sugar
- 2 teaspoons vanilla
- 4 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
Instructions
Crust:
- Preheat oven to 350°F.
- In a large mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture into the bottom of a 9×13-inch baking dish sprayed with nonstick cooking spray. Set aside.
Filling:
- In another mixing bowl, beat together cream cheese, sugar, and vanilla until smooth.
- Beat in eggs one at a time.
- Add sour cream and mix again until smooth.
- Pour cream cheese mixture over the prepared crust, smoothing the top.
- Bake for 50 minutes.
- Turn off the oven, open the door, and let the cheesecake sit in the warm oven for 15 minutes.
- Remove from the oven and let cool for an hour.
Caramel Topping:
- Combine brown sugar and butter in a saucepan over medium heat. Stir continuously until the butter is melted and sugar is dissolved.
- Whisk in condensed milk, corn syrup, and vanilla. Bring to a boil while stirring continuously.
- Insert a candy thermometer into the mixture and continue boiling until it reaches 225°F (soft ball stage).
- Let caramel cool in the pan for 3-5 minutes, then pour over the cheesecake.
- Smooth and let set until cool.
- Cut into squares and serve.
Notes
- Ensure the cheesecake cools completely before adding the caramel topping to avoid melting the filling.
- Use a candy thermometer for the most accurate caramel consistency, but the “soft ball” test can be used if one is unavailable.
