Caramel Cheesecake Bars
Indulgent yet simple to prepare, these Caramel Cheesecake Bars combine creamy cheesecake with a decadent caramel topping.
Servings: 12 servings
Equipment
- Mixing Bowl
- Baking Pan
- Spatula
Ingredients
Crust Ingredients
- 1 cup Graham cracker crumbs
- ¼ cup Granulated sugar
- ½ cup Butter, melted
Filling Ingredients
- 16 oz Cream cheese, softened
- 1 cup Granulated sugar
- 1 tsp Vanilla extract
- 3 large Eggs
Topping Ingredients
- 1 cup Caramel sauce
- ¼ cup Chopped pecans (optional) Can be substituted with walnuts or omitted.
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9×9-inch baking pan or line with parchment paper for easier removal.
- In a bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of the pan to form an even crust.
- In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the 1 cup sugar and mix well. Stir in vanilla extract.
- Add the eggs one at a time, mixing well after each addition. Avoid overbeating to maintain a smooth consistency.
- Pour the cheesecake filling over the crust and smooth out the top with a spatula. Bake for 30–35 minutes or until the edges are set but the center still jiggles slightly.
- Remove from the oven and allow to cool at room temperature for about 30 minutes. Drizzle caramel sauce over the top and sprinkle with pecans if desired.
- Refrigerate for at least 2 hours, or until completely set. Slice into bars and serve chilled.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. These bars freeze well for up to 3 months.