Caramel Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
2 tablespoons white sugar
02 -
10 tablespoons (141 g) melted salted butter
03 -
16-17 graham cracker sheets, crushed (2 cups or 200 g)
04 -
A dash (¼ teaspoon) of ground cinnamon
→ Cheesecake Batter
05 -
3 blocks (8 oz each/681 g total) of softened cream cheese
06 -
1 cup (212 g) white sugar
07 -
½ cup sweet caramel sauce (dulce de leche)
08 -
3 large eggs
09 -
2 teaspoons pure vanilla extract
10 -
⅓ cup (75 g) sour cream
→ Glaze
11 -
A little over half a cup (⅔ cup) dulce de leche
12 -
1 tablespoon of heavy cream to thin the glaze
# Instructions:
01 -
Set your oven to 350°F to preheat. Get a 9×13 metal baking pan ready by lining it with either parchment or foil (makes lifting everything easy later!). Spray lightly with a nonstick spray of your choice.
02 -
Mix together crushed graham crackers, cinnamon, and sugar. Pour in the melted butter and stir until everything sticks together like wet sand. Press this into the base of the pan. Bake for 10 minutes, or until the edges get slightly golden. Cool it while you handle the cheesecake layer.
03 -
Using a mixer (stand or handheld, either works fine), blend cream cheese, sugar, and sour cream on medium speed until smooth and fluffy (1-2 minutes tops). Add the caramel and mix until smooth. Drop in the vanilla extract and eggs, gently mixing just until combined—don’t overdo it, or cracks could form when baking.
04 -
Evenly spread cheesecake filling over the crust. Bake for 30-35 minutes. The sides should puff up while the center stays soft but not wiggle. Let it cool completely before adding the glaze.
05 -
Mix dulce de leche with cream in a microwave-safe bowl. Use 20-second bursts to heat, stirring after each time, until it pours nicely. Add more cream if it’s too thick (brands differ!). Once ready, spread it over the fully cooled cheesecake and chill in the fridge.
# Notes:
01 -
Make these ahead of time—they’ll hold up in the fridge for 3 days.
02 -
Either homemade or store-bought dulce de leche will work great.
03 -
For super neat bars, clean your knife in warm water after every slice.