Description
Silky caramel cheesecake bars blend creamy richness with sweet indulgence, offering a luxurious dessert experience. Layers of graham cracker crust, smooth cream cheese filling, and golden caramel drizzle make these bars an irresistible treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 eggs
- 8 ounces (226 grams) cream cheese
- 2 cups graham cracker crumbs
- 14 ounces (397 grams) sweetened condensed milk
- ½ cup (113 grams) butter
Sweeteners:
- 1 ½ cups sugar
- ½ cup brown sugar
- ¼ cup sugar
Additional Ingredients:
- ½ cup sour cream
- 2 teaspoons vanilla
- 2 tablespoons corn syrup
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350°F (177°C) and prepare a 9 x 13 inch baking dish by lightly spraying with nonstick cooking spray.
- In a large mixing bowl, thoroughly combine graham cracker crumbs, granulated sugar, and melted unsalted butter until the mixture resembles wet sand.
- Firmly press the crumb mixture into the bottom of the prepared baking dish, creating an even and compact base layer.
- In a separate large mixing bowl, use an electric mixer to blend cream cheese, granulated sugar, and pure vanilla extract until completely smooth and free of lumps.
- Incorporate eggs into the cream cheese mixture one at a time, mixing thoroughly after each addition to ensure a uniform texture.
- Gently fold in sour cream, mixing until the filling becomes silky and well-combined.
- Pour the cream cheese mixture evenly over the prepared graham cracker crust, using a spatula to smooth the top.
- Bake in the preheated oven for 50 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, crack the door open, and allow the cheesecake to rest in the warm oven for 15 minutes to prevent cracking.
- Remove from the oven and let the cheesecake cool at room temperature for one hour.
- For the caramel topping, combine brown sugar and unsalted butter in a medium saucepan over medium heat.
- Stir continuously until the butter completely melts and the sugar dissolves, creating a smooth mixture.
- Whisk in sweetened condensed milk, light corn syrup, and vanilla extract, bringing the mixture to a gentle boil while stirring constantly.
- Insert a candy thermometer and continue boiling until the caramel reaches 225°F (107°C), which indicates the soft ball stage.
- Remove the caramel from heat and allow it to cool in the pan for 3-5 minutes to slightly thicken.
- Carefully pour the warm caramel over the cooled cheesecake, using a spatula to spread it evenly.
- Allow the caramel to set and cool completely at room temperature.
- Using a sharp knife, cut the cheesecake into square portions and serve chilled or at room temperature.
Notes
- Prepare a pristine baking dish by generously spraying with nonstick cooking spray to guarantee effortless bar removal.
- Ensure cream cheese is at room temperature before mixing to achieve an ultra-smooth, lump-free filling that blends perfectly.
- Monitor caramel closely during cooking, stirring constantly to prevent burning and reach the precise soft ball stage for ideal texture.
- Allow cheesecake to rest in warm oven after baking to prevent cracking and create a silky, crack-free surface.
- Chill bars completely before cutting to get clean, precise square slices that showcase beautiful layers.
- Store bars in refrigerator and consume within 3-4 days for maximum freshness and optimal flavor profile.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 425 kcal
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 110 mg