Caramel Cheesecake Bars (Printable Version)
Creamy cheesecake on graham cracker crust topped with homemade caramel sauce - a perfect balance of sweet and tangy flavors.
# Ingredients:
→ Graham Cracker Crust
01 -
2 cups graham cracker crumbs
02 -
¼ cup sugar
03 -
½ cup butter, melted
→ Cheesecake Filling
04 -
8 ounces cream cheese
05 -
1 ½ cups sugar
06 -
2 teaspoons vanilla extract
07 -
4 eggs
08 -
½ cup sour cream
→ Caramel Topping
09 -
½ cup brown sugar
10 -
6 tablespoons butter
11 -
14 ounces sweetened condensed milk
12 -
2 tablespoons corn syrup
13 -
1 teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a large bowl until well mixed. Press firmly into the bottom of a 9 x 13 inch baking dish lined with nonstick cooking spray.
02 -
Beat cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition. Fold in sour cream until the batter is smooth and creamy. Pour over the prepared crust, spreading evenly.
03 -
Bake for 50 minutes until the cheesecake is set and slightly golden on top. Turn off the oven, open the door slightly, and let cool in the warm oven for 15 minutes. Remove and cool completely for about an hour.
04 -
Combine brown sugar and butter in a saucepan over medium heat, stirring until the butter melts and sugar dissolves. Whisk in sweetened condensed milk, corn syrup, and vanilla extract. Bring to a boil, stirring constantly. Continue boiling until mixture reaches 225°F (soft ball stage). Cool for 3-5 minutes.
05 -
Pour warm caramel over the cooled cheesecake, spreading evenly. Allow to set completely. Cut into squares using a sharp knife and serve.
# Notes:
01 -
For clean cuts, dip your knife in hot water and wipe dry between slices.
02 -
These bars can be refrigerated for up to 5 days in an airtight container.