Salted Caramel Cheesecake Bars

• servings: 9 servings
• active time: 25 minutes
• total time: 1 hour 10 minutes

Ingredients

For the crust:

9 (135 grams) graham crackers

1/4 teaspoon ground cinnamon

6 tablespoons (85 grams) unsalted butter, (melted)

For the filling:

16 ounces (454 grams) cream cheese, (completely softened to room temperature, use microwave if needed to softened it enough that there are no lumps))

3/4 cup (150 grams) granulated sugar

1/2 cup homemade caramel sauce, or store bought

1/4 cup (57 grams) sour cream or plain yogurt, (at room temperature)

3 large eggs, (at room temperature)

2 teaspoons vanilla extract

1/4 teaspoon fine sea salt

For the topping:

1/3 cup homemade caramel sauce, or store bought

Flaky sea salt, (for sprinkling)

Directions

Make the crust:

Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment, leaving an overhang.

In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. (Don’t press too hard or it will be too hard and not come out of the pan) Bake until fragrant, about 10 minutes. Place on a cooling rack to cool completely. Reduce oven temperature to 325°F.

Make the filling:

In a large bowl, use an electric mixer to beat the cream cheese, sugar, and caramel until smooth and creamy, scraping down the sides and bottom of the bowl regularly. Add the sour cream, then the eggs one at a time, blending after each addition. Add in vanilla and salt and blend until just combined. Don’t over-mix.

Spread batter evenly over cooled crust. Bake at 325°F until just set in center (still slightly jiggly & edges slightly golden) and edges are puffed and slightly cracked, about 40 to 45 minutes. Turn off the heat and crack the oven door and allow the cheesecake to cool in the oven for 30 minutes. Transfer to rack to let cool completely.

Make the topping:

In microwave-safe bowl, heat caramel in 10-second intervals until melted. Spread evenly over cooled cheesecake. Refrigerate until chilled, about 4 hours or overnight.

The cheesecake can be made and refrigerated 2 days ahead of time. Sprinkle bars with flaky sea salt before serving, if desired.

Notes

I have doubled this recipe and made in a 9x13 pan cooking 51 minutes but check at 45 minutes.

Add 2 tablespoons sugar to crust to help it hold together.

She has a caramel recipe you can use but so does Sally’s or Kat. I like Kats the best.

Fabulous!