Description
These rich and creamy cheesecake bars sit on a buttery graham crust and are finished with a smooth caramel drizzle. An easy, decadent dessert that chills beautifully.
Ingredients
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
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Make the crust: Combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of the pan and bake for 8–10 minutes. Let cool slightly.
Prepare the cheesecake layer: Beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla.
Pour cheesecake mixture over the crust and smooth the top.
Bake for 30–35 minutes, until the edges are slightly puffed and the center is just set. Cool to room temperature.
Refrigerate for at least 3 hours to chill completely.
Before serving, drizzle caramel sauce over the top. Sprinkle with sea salt if desired.
Slice into bars and serve cold.
Notes
Chocolate graham crackers can be used for a chocolate-caramel twist.
Swirl caramel into the cheesecake layer before baking for more caramel flavor.
Add chopped pecans or toffee bits for crunch.
Brown sugar in the cheesecake base adds a warm molasses note.
Try bourbon-spiked caramel for a deeper, more complex flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
