Salted Caramel Cheesecake Bars
These Salted Caramel Cheesecake Bars feature a buttery graham cracker crust, rich and creamy cheesecake filling, and a glossy homemade salted caramel topping. Perfect for Thanksgiving, holiday dessert boards, and entertaining, these bars are easy to make ahead and slice beautifully for serving a crowd.
Equipment
- 9x9-inch metal baking pan
- parchment paper
- food processor
- mixing bowls
- electric mixer
- heavy-bottomed saucepan
- wire cooling rack
Ingredients
- 9 graham crackers
- 1/4 cup light brown sugar
- 6 tbsp unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, room temperature
- 12 tbsp unsalted butter, room temperature
- 1/2 tsp vanilla extract
- 1/2 tsp fine sea salt
- 16 oz full-fat cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup full-fat sour cream, room temperature
- 1 tsp vanilla extract
- 1/2 tsp fine sea salt
- 3 large eggs, room temperature
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9-inch metal baking pan with parchment paper.
- Pulse the graham crackers and brown sugar in a food processor until crumbs form. Add melted butter and pulse until the mixture resembles damp sand.
- Press the crust firmly into the prepared pan. Bake for 7–10 minutes until lightly golden. Cool completely and reduce oven temperature to 325°F (160°C).
- Combine 1 cup sugar and water in a saucepan. Cover and bring to a boil until sugar dissolves.
- Remove the lid and continue cooking without stirring until deep amber. Remove from heat and carefully whisk in the heavy cream.
- Add butter one piece at a time, stirring until smooth. Stir in vanilla and salt. Cool completely.
- Beat the cream cheese and sugar until completely smooth.
- Add sour cream, vanilla, and salt. Mix until combined.
- Add eggs one at a time, mixing gently after each addition until incorporated.
- Pour the cheesecake batter over the cooled crust and tap the pan gently to release air bubbles.
- Bake for 40–45 minutes until the center is set and edges are lightly golden. Cool completely.
- Pour the cooled salted caramel evenly over the cheesecake and refrigerate for at least 3–4 hours or overnight.
- Slice into 16 bars, wiping the knife clean between cuts. Serve chilled.
Notes
Use fully room-temperature ingredients for the smoothest cheesecake filling. Do not stir the caramel once it begins boiling to prevent crystallization. Chill overnight for the cleanest slices. Wipe the knife clean between cuts for bakery-style presentation.