Name: Decadent Caramel Cheesecake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup unsalted butter, melted; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup caramel sauce (store-bought or homemade); Sea salt, optional for garnish

Why You’ll Love This Recipe

I love how effortlessly elegant these bars are. They use pantry-friendly ingredients but turn into something that feels truly special. The caramel topping adds just the right touch of luxury, while the cheesecake layer is ultra-creamy without being too heavy. Whether I’m bringing a treat to a party or enjoying a quiet night in, these bars always hit the spot.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the cheesecake layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the caramel topping:
1/2 cup caramel sauce (store-bought or homemade)
Sea salt, optional for garnish

directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang to make lifting the bars out easy.
In a mixing bowl, I stir together the graham cracker crumbs, sugar, and melted butter until the texture is like wet sand. I press it firmly into the bottom of the pan and bake for 8–10 minutes. Then I set it aside to cool slightly.
For the cheesecake layer, I beat the cream cheese and sugar until completely smooth and creamy. I add the eggs one at a time, mixing well after each, and stir in the vanilla extract.
I pour the cheesecake mixture over the crust and use a spatula to smooth the top evenly.
I bake the bars for 30–35 minutes, or until the center is just set and the edges are slightly puffed. I remove them from the oven and let them cool to room temperature.
Once cooled, I refrigerate the bars for at least 3 hours so they firm up nicely and are easy to slice.
When ready to serve, I drizzle the top with caramel sauce—sometimes a little, sometimes a lot, depending on how sweet I want it. A light sprinkle of sea salt adds the perfect contrast if I want to cut through the richness.
I cut them into bars and serve them cold for that perfect, creamy bite.

Servings and timing

Servings: 12 bars
Prep time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes (plus chilling)
Calories: 365 kcal per bar

Variations

I sometimes use chocolate graham crackers for the crust when I want a chocolate-caramel combo.
For a twist, I swirl some caramel into the cheesecake layer before baking instead of saving it all for the top.
When I’m in the mood for extra crunch, I top them with chopped pecans or toffee bits after the caramel drizzle.
If I want a deeper flavor, I use brown sugar instead of white in the cheesecake base for a hint of molasses.
I also love adding a splash of bourbon to the caramel sauce for a more grown-up flavor.

storage/reheating

I keep these bars stored in an airtight container in the fridge. They stay fresh and creamy for up to 4 days. I don’t reheat them—these bars are meant to be served cold, and they’re perfect that way. If I want to make them ahead, I bake and chill the bars without the caramel and add the topping just before serving.

FAQs

Can I use homemade caramel?

Yes, I often make my own caramel when I have time. It adds an even richer flavor and can be customized to be saltier or less sweet.

Do I have to use parchment paper?

I always use parchment because it makes it easier to lift the bars out and slice them cleanly, but greasing the pan well is an alternative in a pinch.

Can I freeze these cheesecake bars?

Yes, I freeze them before adding caramel. I wrap each slice tightly and thaw them in the fridge overnight. Then I drizzle on fresh caramel just before serving.

How do I prevent cracks in the cheesecake layer?

I avoid overmixing the eggs and always let the bars cool gradually. Since it’s a thin layer, it usually bakes evenly without trouble.

Can I double the recipe?

Definitely. I double everything and bake the bars in a 9×13-inch pan. The bake time increases slightly—usually around 5 to 10 extra minutes.

Conclusion

These Decadent Caramel Cheesecake Bars are pure indulgence in every bite. Rich, creamy, and crowned with silky caramel, they make any occasion feel a little more special. I love how easy they are to make, and how impressive they look and taste. Whether I’m baking for a crowd or just treating myself, this recipe never disappoints.