You know that dessert that disappears before you can even grab a second slice? These Salted Caramel Cheesecake Bars are it. Creamy, dreamy vanilla cheesecake meets a buttery graham cracker crust, all topped with swirls of golden salted caramel that make your kitchen smell like a fancy bakery. Perfect for holiday trays, potlucks, or just a cozy Wednesday night with your favorite blanket and Netflix lineup.
Want more bar-style goodness? Try my Peanut Butter Swirl Brownie Bars or Raspberry Crumble Bars too!
🍰 Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the salted caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon flaky sea salt (plus more for topping if desired)
🧁 Instructions:
1. Prep: Preheat oven to 325°F. Line an 8×8-inch pan with parchment paper, leaving an overhang.
2. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into pan evenly. Bake 8–10 minutes. Let cool.
3. Cheesecake time: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour over crust.
4. Bake: Bake 30–35 minutes, or until edges are set and center is slightly jiggly. Cool to room temp.
5. Caramel swirl: In a small saucepan, combine sugar and water over medium heat. Cook until amber-colored (don’t stir!), then quickly whisk in butter, then cream. Stir in sea salt. Let cool slightly, then drizzle over cheesecake. Swirl gently with a knife.
6. Chill: Refrigerate 3–4 hours (or overnight). Slice into bars and sprinkle with extra flaky salt if you’re feeling fancy.
Serving Tips:
- Serve chilled on a dessert tray with berries or mini forks
- Wrap individual bars in wax paper for a sweet edible gift
- Add a tiny drizzle of extra caramel and sea salt right before serving for max drama
Creative Variations:
- Biscoff Crust: Swap graham crackers for crushed Biscoff cookies (heaven!)
- Pretzel Crust: For a sweet-salty twist, use crushed pretzels in place of grahams
- Gluten-Free: Use GF graham crackers or almond flour base
- No-Caramel Shortcut: Use store-bought caramel sauce if you’re short on time
Troubleshooting:
- Cracks in cheesecake? No worries—just swirl more caramel on top.
- Caramel seized? Add a splash of warm cream and whisk until smooth.
- Soggy crust? Be sure to pre-bake and cool the crust before adding the filling.
🧊 Storage Info:
- Fridge: Store in an airtight container up to 5 days.
- Freeze: Freeze individual bars (wrapped tightly) for up to 2 months. Thaw overnight in fridge.
Caramel Cheesecake Bars
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted
For the cheesecake layer:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the salted caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon flaky sea salt plus more for topping if desired
Instructions
- Prep: Preheat oven to 325°F. Line an 8×8-inch pan with parchment paper, leaving an overhang.
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into pan evenly. Bake 8–10 minutes. Let cool.
- Cheesecake time: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour over crust.
- Bake: Bake 30–35 minutes, or until edges are set and center is slightly jiggly. Cool to room temp.
- Caramel swirl: In a small saucepan, combine sugar and water over medium heat. Cook until amber-colored (don’t stir!), then quickly whisk in butter, then cream. Stir in sea salt. Let cool slightly, then drizzle over cheesecake. Swirl gently with a knife.
- Chill: Refrigerate 3–4 hours (or overnight). Slice into bars and sprinkle with extra flaky salt if you’re feeling fancy.
Notes
- Make sure cream cheese is fully softened to avoid lumps.
- Don’t rush the caramel—let it turn deep golden for that rich flavor.
- You can double the recipe for a 9×13-inch pan.
I seriously can’t wait for you to try these—they’re one of those recipes people will ask you for again and again. Let me know if you make it—tag me on Pinterest or Instagram, I’d love to see your twist!
