Indulge your sweet tooth with these irresistible Salted Caramel Cheesecake Bars! Imagine sinking your fork into a creamy, rich cheesecake layered atop a buttery graham cracker crust, all drizzled with luscious caramel and finished with a sprinkle of sea salt. This delightful dessert is not only a showstopper for gatherings but also a simple treat you can whip up in just over an hour. Ready to impress your friends and family with a dessert that’s as beautiful as it is delicious? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 16 servings
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 3 (8 oz) packages cream cheese
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup caramel sauce
- 1 teaspoon sea salt
Instructions
- Preheat the oven to 325°F (165°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, mix graham cracker crumbs with melted butter until thoroughly combined. Press the mixture evenly into the bottom of the prepared baking pan to create a firm crust.
- In a large mixing bowl, beat cream cheese with sugar using an electric mixer until smooth and creamy, approximately 3-4 minutes. Ensure there are no lumps in the mixture.
- Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract and sour cream until the mixture is completely smooth and well incorporated.
- Pour the cheesecake batter evenly over the graham cracker crust, smoothing the top with a spatula to create an even layer.
- Drizzle caramel sauce over the cheesecake batter in a zigzag pattern. Use a knife to create subtle swirls, creating a marbled effect.
- Sprinkle sea salt evenly across the surface of the cheesecake batter.
- Bake in the preheated oven for 35-40 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden.
- Remove from oven and let cool completely at room temperature for about 1 hour. Then refrigerate for at least 3 hours or overnight to allow the cheesecake to set fully.
- Using the overhanging parchment paper, lift the cheesecake out of the pan and cut into 16 even bars.
- For best flavor, serve chilled and store any remaining bars in an airtight container in the refrigerator for up to 5 days.
Tips
- Prep Ahead: For the best flavor, make your cheesecake bars a day in advance. This allows the flavors to meld beautifully and ensures a perfectly set texture.
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This will help you achieve a smooth and creamy batter without lumps.
- Don’t Overbake: Keep an eye on your cheesecake as it bakes. It’s better to take it out when the center is still slightly jiggly; it will firm up as it cools.
- Caramel Swirls: For a more artistic look, use a toothpick or a skewer to create swirls with the caramel sauce before baking. This not only enhances the appearance but also adds extra flavor throughout the bars.
- Chill Thoroughly: After baking, let the bars cool completely at room temperature before refrigerating. This step is crucial for the cheesecake to set perfectly.
- Serving Suggestions: Serve these bars chilled, and consider pairing them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
- Storage: Keep any leftovers in an airtight container in the fridge for up to 5 days. They make for a delightful snack or dessert anytime!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 125mg
