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Salted Caramel Cheesecake Bars Recipe

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3.9 from 4 reviews

  • Author: Sara
  • Total Time: 5 hours 13 minutes
  • Yield: 9 servings

Description

Delight in these rich and creamy Salted Caramel Cheesecake Bars, featuring a buttery graham cracker crust, swirled with luscious salted caramel sauce and finished with a sprinkle of coarse sea salt for a perfect balance of sweet and salty flavors.

Ingredients

Crust

  • 1 and 1/2 cups (149g) graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1/4 cup (57g) salted butter, melted

Cheesecake Filling

  • 2 (8-ounce) packages (16 oz) full-fat cream cheese, room temperature
  • 3/4 cup (149g) granulated sugar
  • 1 tablespoon cornstarch
  • 3/4 cup (170g) sour cream, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 cup (120ml) salted caramel sauce, for swirling

Topping

  • Extra salted caramel sauce
  • Coarse sea salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9-inch square cake pan with parchment paper and spray it with non-stick spray to ensure easy removal later. Set aside.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted salted butter. Mix until well combined, then press the mixture firmly and evenly into the bottom of the prepared pan.
  3. Bake the Crust: Bake the crust in the preheated oven for 8 minutes. Remove from the oven and allow it to cool while you prepare the filling.
  4. Beat Cream Cheese: In a large bowl, use a handheld mixer on low speed to beat the cream cheese until smooth and creamy, ensuring no lumps remain.
  5. Add Sugar and Cornstarch: Add granulated sugar and cornstarch to the cream cheese and continue mixing on low speed until fully combined and smooth.
  6. Incorporate Sour Cream and Vanilla: Scrape down the bowl sides, add sour cream and vanilla extract, and beat until the mixture is smooth.
  7. Add Eggs and Egg Yolk: Add eggs one at a time followed by the egg yolk, beating slowly after each addition until just combined. Avoid overmixing. Scrape the sides and bottom of the bowl to ensure even mixing.
  8. First Batter Layer and Caramel Swirl: Pour half of the cheesecake batter into the cooled crust pan. Drizzle 1/4 cup of salted caramel sauce over the batter. Use a butter knife to gently swirl the caramel into the cheesecake layer.
  9. Second Batter Layer and Caramel Swirl: Pour the remaining cheesecake batter over the first layer. Drizzle another 1/4 cup of salted caramel sauce on top and swirl again.
  10. Bake Cheesecake: Place the pan in the oven and bake for 30-35 minutes. The cheesecake is done when the edges are set but the center jiggles slightly when you gently shake the pan.
  11. Cool Completely: Remove the cheesecake from oven and cool completely on a cooling rack.
  12. Chill: Cover loosely with plastic wrap and refrigerate until firm and thoroughly chilled, at least 4 hours or overnight.
  13. Serve: Slice into bars and optionally top with extra salted caramel sauce and a sprinkle of coarse sea salt for an enhanced flavor experience.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth and creamy batter.
  • Do not overbeat the eggs into the batter to prevent cracks during baking.
  • Chilling the bars overnight improves their texture and flavor.
  • Use high-quality salted caramel sauce for the best taste or make your own from scratch for a personal touch.
  • Gently swirl the caramel to create pretty marbling without overmixing into the batter.
  • Prep Time: 20 minutes
  • Cook Time: 43 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/salted-caramel-cheesecake-bars-recipe/