Go Back

Salted Caramel Cheesecake Bars

These Salted Caramel Cheesecake Bars combine creamy cheesecake with a rich caramel topping and a sprinkle of salt, making them a perfect sweet treat for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs Use finely crushed graham crackers.
  • 0.5 cups unsalted butter, melted Ensure the butter is melted but not too hot.
  • 0.25 cups granulated sugar This adds sweetness to the crust.
For the Cheesecake Filling
  • 16 oz cream cheese, softened Bring to room temperature for easier mixing.
  • 0.5 cups granulated sugar This sweetens the filling.
  • 2 large eggs Use large eggs for best results.
  • 1 tsp vanilla extract Use pure vanilla extract for better flavor.
  • 1 cup sour cream Provides a creamy texture and tanginess.
For the Salted Caramel Topping
  • 1 cup granulated sugar Use for making caramel.
  • 0.5 cups unsalted butter Add to melted sugar for caramel.
  • 0.5 cups heavy cream Incorporate for richness.
  • 1 tsp sea salt Plus more for sprinkling.

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
  3. Press the crumb mixture firmly into the bottom of a greased 9×9 inch baking dish to form an even layer.
  4. Bake for about 10 minutes or until golden, then set aside.
Make the Cheesecake Filling
  1. In a large bowl, using an electric mixer, blend the softened cream cheese and sugar until smooth and creamy.
  2. Add in the eggs one at a time, mixing well after each addition.
  3. Stir in the vanilla extract and sour cream until fully incorporated.
  4. Pour the cheesecake batter over the cooled crust and spread evenly.
Bake the Cheesecake
  1. Reduce the oven temperature to 325°F (160°C) and bake for 30-35 minutes, or until the center is set but still slightly jiggly.
  2. Once done, remove it from the oven and allow to cool completely before refrigerating for at least 2 hours.
Prepare the Salted Caramel
  1. In a medium saucepan, heat the granulated sugar over medium heat. Stir continuously until the sugar melts and becomes a rich, amber color.
  2. Carefully add the butter (it will bubble and froth) and whisk until fully melted.
  3. Slowly pour in the heavy cream while still whisking, until smooth. Don’t worry if your sauce looks a little lumpy—it’s all part of the magic!
  4. Stir in the sea salt and let it sit to cool slightly.
Assemble and Serve
  1. Once the cheesecake is fully chilled, cut it into bars and drizzle generously with salted caramel.
  2. Add an extra sprinkle of sea salt on top for good measure, because more salty goodness is always better!
  3. Slice, serve, and watch them disappear faster than a rainy day can turn sunny.

Notes

Chill cheesecake completely before refrigerating for perfect texture. Stir continuously while making caramel to prevent burning. Feel free to experiment with flavors by adding cinnamon or flavored extracts.