Caramel Cheesecake Bars Irresistible Dessert Recipe

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cups unsalted butter, melted
• 2 tablespoons sugar
• 16 oz cream cheese, softened
• 0.5 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 0.5 cups sour cream
• 1 cup caramel sauce
• 1 teaspoon sea salt (optional)
• 1 serving whipped cream (for garnish)

Instructions

1. Preheat your oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined. Press this mixture firmly into the bottom of a 9x9-inch baking pan lined with parchment paper to create an even layer. Bake for 10 minutes, then remove and set aside to cool slightly.
2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar and beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until just incorporated.
3. Pour the cheesecake filling over the cooled crust and smooth it out evenly with a spatula. Bake in the oven for 30-35 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven for about 30 minutes with the door cracked open.
4. Once the cheesecake is cooled to room temperature, drizzle the caramel sauce evenly on top. If desired, sprinkle sea salt over the caramel for a salted caramel twist.
5. Refrigerate the cheesecake bars for at least 4 hours, or overnight for best results. Once fully chilled, lift out the bars using the parchment paper and cut into squares or rectangles.
6. Top each bar with a dollop of whipped cream and an extra drizzle of caramel if you’re feeling indulgent.