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Salted Caramel Cheesecake Bars

Decadent bars featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, and a generous topping of salted caramel sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 6 tbsp unsalted butter melted
  • 0.25 cup granulated sugar
  • 1 pinch salt
Cheesecake Filling
  • 16 oz cream cheese softened to room temp
  • 0.5 cup granulated sugar
  • 2 eggs large, room temp
  • 1 tsp vanilla extract
  • 0.25 cup sour cream
  • 1 tbsp all-purpose flour
Topping
  • 0.75 cup salted caramel sauce thick
  • 1 tsp flaky sea salt Maldon or similar

Equipment

  • Mixing bowls
  • 9x9 Baking Pan
  • Electric Mixer
  • Parchment paper

Method
 

  1. Preheat oven to 325°F (163°C). Line a 9x9 inch pan with parchment paper, leaving an overhang.
  2. Mix graham cracker crumbs, sugar, salt, and melted butter. Press firmly into the bottom of the pan.
  3. Bake the crust for 10 minutes, then remove and allow to cool slightly.
  4. Beat softened cream cheese and sugar until completely smooth and lump-free.
  5. Add sour cream, vanilla, and flour. Mix until combined. Add eggs one at a time, mixing on low speed just until incorporated.
  6. Pour batter over the crust and bake for 30-35 minutes until the center is set but slightly wobbly.
  7. Cool completely on a wire rack, then refrigerate for at least 3 hours or overnight.
  8. Cut into bars, drizzle generously with caramel sauce, and sprinkle with sea salt before serving.

Notes

Use a hot knife (dipped in hot water and wiped dry) to get clean cuts. Store bars in the fridge for up to 5 days.