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To make these amazing caramel cheesecake bars, you need a few simple ingredients. Each part of the recipe has its own set of items, making it easy to follow. Here’s what you need for each layer.

Caramel Cheesecake Bars

Get ready to satisfy your sweet tooth with my irresistible Caramel Cheesecake Bars! This easy dessert recipe combines a deliciously crunchy graham cracker crust, a creamy cheesecake filling, and a rich layer of luscious caramel on top. Perfect for any occasion, these bars are a true crowd-pleaser. Click through to discover the simple steps and tips for making these delightful treats. Your dessert game will never be the same!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

For the cheesecake filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream

For the caramel layer:

1 cup caramel sauce (store-bought or homemade)

1 teaspoon sea salt (optional, for salted caramel)

Whipped cream (for garnish)

Instructions
 

Prepare the crust: 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.

    Make the cheesecake filling: 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.

      Combine layers: 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.

        Add caramel layer: 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.

          Chill and set: 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.

            Serve: Top each bar with a dollop of whipped cream and an extra drizzle of caramel if you’re feeling indulgent.

              Prep Time: 20 minutes | Total Time: 5 hours | Servings: 12 bars

                - Presentation Tips: Arrange the bars on a decorative platter, garnish with fresh berries or chocolate shavings for extra flair.