Caramel Cheesecake Bars
Ingredients:
For the Crust:
2 cups graham cracker crumbs (about 14 full crackers)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Caramel Topping:
1 cup caramel sauce (store-bought or homemade)
1/2 tsp sea salt (optional, for salted caramel)
Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (165°C). Line a 9×13-inch baking dish with parchment paper, leaving overhang for easy removal.
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined.
Press the mixture evenly into the bottom of the prepared baking dish. Use the back of a spoon or the bottom of a glass to pack it tightly.
Bake the crust for 10 minutes, then set aside to cool slightly.
2. Make the Cheesecake Layer:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract.
Pour the cheesecake batter over the baked crust, spreading it evenly.
3. Bake:
Bake the cheesecake bars in the preheated oven for 30-35 minutes, or until the center is set and doesn’t jiggle when gently shaken.
Remove from the oven and let cool completely to room temperature, then refrigerate for at least 2 hours (or overnight) to firm up.
4. Add the Caramel Topping:
Once the cheesecake bars are chilled, pour the caramel sauce evenly over the top.
If using sea salt, sprinkle lightly over the caramel for a salted caramel finish.
5. Slice and Serve:
Use the parchment paper overhang to lift the bars out of the baking dish.
Cut into squares or rectangles, wiping the knife clean between cuts for neat edges.
Serve chilled and enjoy!