Description
Delicious Caramel Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling, and a rich homemade caramel topping. Perfect for dessert lovers craving a decadent treat that combines smooth, tangy cream cheese with sweet, gooey caramel.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 4 large 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 extract
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, mixing well after each addition to ensure a smooth texture. Blend in the sour cream until fully incorporated. Pour the cheesecake filling over the prepared crust and smooth the surface evenly.
- Bake the Cheesecake: Bake in the preheated oven for 50 minutes. After baking, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 15 minutes to prevent cracking. Remove from the oven and cool completely on a wire rack for about 1 hour.
- Prepare Caramel Topping: In a saucepan over medium heat, melt the butter and brown sugar together, stirring frequently. Stir in the sweetened condensed milk, corn syrup, and vanilla extract. Bring the mixture to a boil, stirring constantly, and cook until the caramel reaches 225°F (107°C) on a candy thermometer. Remove from heat and allow the caramel to cool slightly to thicken.
- Top with Caramel: Pour the slightly cooled caramel sauce evenly over the cooled cheesecake. Spread gently to cover the surface uniformly. Allow the caramel topping to set before slicing. Cut into 24 squares and serve.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Press the crust firmly for a stable base.
- Using a candy thermometer helps achieve the perfect caramel consistency.
- Letting the cheesecake cool gradually reduces the risk of cracks.
- Store leftovers refrigerated in an airtight container for up to 4 days.
