Description
Delicious salted caramel cheesecake bars with a creamy filling and a crunchy graham cracker crust.
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1/3 cup (80g) sour cream
- 1 tsp vanilla extract
- Pinch of salt
- 1 cup (240 ml) thick caramel sauce (store-bought or homemade)
- 1/2 tsp sea salt (or to taste)
- 1/3 cup reserved crust crumbs (optional crumble top)
Instructions
- Preheat oven to 325°F (160°C) and line an 8×8 inch pan with parchment paper.
- Mix graham crumbs, sugar, and melted butter, then press firmly into the bottom of the pan. Bake for 8 minutes and set aside.
- Beat cream cheese until smooth, then add sugar and beat again. Add eggs one at a time, mixing until just combined. Add sour cream, vanilla, and a pinch of salt, then spread over the crust.
- Bake at 325°F (160°C) for 32–40 minutes until the center is slightly jiggly. Let cool for 1 hour at room temperature, then chill for at least 3 hours (overnight is best).
- Warm caramel slightly, stir in sea salt, and pour evenly over the chilled cheesecake. Sprinkle with reserved crumb topping and chill for 10–20 minutes to set before slicing.
Notes
- Don’t overmix the cheesecake filling to keep it creamy.
- Chilling overnight enhances the flavor and texture.
- Adjust the amount of sea salt in the caramel to taste.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg