Decadent, creamy, and swirled with gooey salted caramel, these cheesecake bars are the perfect balance of sweet and salty. With a buttery graham cracker crust and a silky filling, they’re easy to make but impossible to resist!
Ingredients
For the Crust:
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1½ cups (150g) graham cracker crumbs
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¼ cup (50g) granulated sugar
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6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling:
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16 oz (450g) cream cheese, softened
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½ cup (100g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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¼ cup (60g) sour cream
For the Salted Caramel Swirl:
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½ cup (120ml) store-bought or homemade caramel sauce
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½ tsp flaky sea salt
(Optional: Extra caramel & salt for topping!)
Instructions
1. Prep & Preheat
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Preheat oven to 325°F (160°C).
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Line an 8×8-inch baking pan with parchment paper (leave overhang for easy removal).
2. Make the Crust
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Mix graham crumbs, sugar, and melted butter until combined.
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Press firmly into the pan. Bake for 10 minutes, then cool slightly.
3. Make the Filling
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, then mix in vanilla and sour cream.
4. Assemble & Swirl
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Pour filling over the crust.
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Warm the caramel sauce slightly (for easy drizzling), then drop spoonfuls over the cheesecake. Use a knife to swirl gently. Sprinkle with sea salt.
5. Bake & Chill
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Bake for 30–35 minutes until edges are set but the center still jiggles slightly.
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Cool to room temperature, then refrigerate at least 4 hours (overnight is best!).
6. Serve
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Lift out using parchment, slice into bars, and drizzle with extra caramel and salt.
Why You’ll Love These
✅ Creamy-meets-crunchy texture perfection.
✅ Salted caramel cuts the sweetness for a balanced bite.
✅ No water bath needed—just simple baking!
Tips & Variations
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Homemade caramel: Simmer ½ cup sugar + 3 tbsp butter + ¼ cup cream + ½ tsp salt until golden.
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Shortcut: Use soft caramels + heavy cream melted together.
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Add crunch: Sprinkle chopped pecans over the caramel swirl.
These bars are a caramel lover’s dream!