Caramel Cheesecake Bars are a delectable fusion of two beloved desserts, offering the rich, creamy indulgence of a classic cheesecake in a convenient, shareable bar form with a glorious ribbon of sweet, swirled caramel. This recipe masterfully simplifies the cheesecake-making process, eliminating the need for a water bath and delivering a perfectly set, tangy-sweet filling atop a buttery, crisp graham cracker crust. The crust, a simple blend of crumbs, sugar, and melted butter, is pressed firmly to create a sturdy and flavorful foundation. The filling is a luscious mixture of cream cheese, sugar, and vanilla, beaten until velvety smooth and enriched with eggs to provide structure. The crowning touch is a thick caramel topping, lightly thickened with flour to prevent it from sinking, which is artfully swirled into the creamy batter. As they bake, the bars transform into a stunning marbled masterpiece, with pockets of gooey caramel nestled within the dense, velvety cheesecake.
The true brilliance of this dessert lies in its perfect balance of elegance and ease. It is an ideal treat for potlucks, bake sales, or holiday trays, as it travels well and yields many perfectly portioned servings. The swirl technique is simple yet creates a beautiful, professional-looking effect, while the flour in the caramel helps it maintain its distinct ribbon during baking. These bars are wonderfully rich, so a small square is deeply satisfying, offering the perfect ratio of tangy cream cheese to sweet, buttery caramel in every bite. After a mandatory chill to firm up, they slice into clean, beautiful bars that are sure to impress. Caramel Cheesecake Bars are more than just a dessert; they are a handheld celebration of classic flavors, promising to be the star of any dessert table with minimal effort.
Why You’ll Love This Recipe:
- Two Desserts in One: Enjoy the creamy tang of cheesecake and the sweet, buttery flavor of caramel in every single bite.
- Simple, No-Water-Bath Cheesecake: This bar method is foolproof and much simpler than baking a traditional whole cheesecake.
- Perfect for Sharing and Gifting: These bars are easy to transport, slice, and serve, making them ideal for parties, potlucks, or edible gifts.
- Stunning Marbled Appearance: The swirled caramel creates a beautiful, bakery-worthy look with very little effort.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 full sheets)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages full-fat cream cheese, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
For the Caramel Swirl:
- ½ cup thick caramel sauce or topping (not ice cream syrup)
- 1 tablespoon all-purpose flour
Instructions:
Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
Step 2: Make the Graham Cracker Crust
In a medium bowl, stir together the graham cracker crumbs and ¼ cup sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes. Remove and let cool slightly while you prepare the filling. Leave the oven on.
Step 3: Prepare the Cheesecake Filling
In a large bowl using a hand mixer or stand mixer, beat the softened cream cheese, ½ cup sugar, and vanilla extract on medium speed until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.
Add the eggs one at a time, beating on low speed after each addition until just combined. Do not overmix.
Step 4: Prepare the Caramel Swirl
In a small bowl, stir the caramel sauce and flour together until smooth and no lumps of flour remain.
Step 5: Assemble and Swirl
Pour the cream cheese filling over the baked crust, spreading it into an even layer. Drop spoonfuls of the flour-caramel mixture randomly over the top of the filling. Use a thin knife or a toothpick to gently swirl the caramel into the cheesecake layer, creating a marbled pattern.
Step 6: Bake and Cool
Bake for 30-35 minutes, or until the edges are set and the center only has a slight jiggle when gently shaken. Remove from the oven and place the pan on a wire rack. Let the bars cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to allow them to set completely.
Step 7: Slice and Serve
Using the parchment paper overhang, lift the entire slab of bars out of the pan. Place on a cutting board and slice into squares with a sharp knife. For clean cuts, wipe the knife clean between slices.
Tips:
- Use Room Temperature Ingredients: This is crucial for a smooth, lump-free cheesecake filling. Take the cream cheese and eggs out of the fridge at least an hour ahead.
- Don’t Overmix the Filling: Once the eggs are added, mix on low speed just until incorporated. Overbeating incorporates too much air and can cause cracking.
- Thicken the Caramel: The tablespoon of flour mixed with the caramel is important. It helps stabilize the caramel so it swirls beautifully and doesn’t sink to the bottom during baking.
- Chill Thoroughly: Patience is key! The bars must be completely chilled to achieve the perfect firm, sliceable texture.
Storage Options:
- Refrigerator: Store the bars in an airtight container in the refrigerator for up to 5 days.
- Freezer: These bars freeze exceptionally well. Place the cooled, uncut slab (or individual bars) on a parchment-lined baking sheet to freeze solid. Then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
