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Caramel Cheesecake Bars

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Prep Time 25 minutes
Cook Time 35 minutes
Chill Time 3 hours 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 16 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 8x8-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 9x13-inch pan.