Salted Carmel Cheesecake Squares

• 總時間: 45 minutes

食材

Cookie Layer:

1 cup unsalted butter, softened 🧈

1 1/4 cups brown sugar 🍯

2 egg yolks 🥚

1 tsp vanilla extract

1 tbsp milk 🥛

2 1/4 cups all-purpose flour 🌾

1 tbsp cornstarch

1/2 tsp baking soda

1/2 tsp salt 🧂

Cheesecake Layer:

16 oz cream cheese, room temp 🧀

1/2 cup sugar

1 egg 🥚

1 tsp vanilla extract

Topping:

Caramel sauce (store-bought or homemade) 🍮

Flaky sea salt (like Maldon) ✨

步驟

Preheat oven to 325°F and line a 9x9” pan with parchment paper. ♨️

Make the cookie dough:

Cream together butter and brown sugar until smooth.

Mix in egg yolks, vanilla, and milk.

Stir in flour, cornstarch, baking soda, and salt until a soft dough forms.

Chill dough for 15–20 minutes if you have time. ❄️

Set aside about 1 cup of dough. Press the rest evenly into the bottom of your prepared pan.

Make the cheesecake layer:

Blend cream cheese, sugar, egg, and vanilla until smooth (use a blender or hand mixer).

Pour over the cookie dough base and spread evenly.

Dollop caramel sauce across the top and lightly swirl with a knife or toothpick.

Add small dollops of the reserved cookie dough over the top.

Bake for 25–30 minutes, until the center is just set and edges are golden. ⏱️

Cool completely, then drizzle with extra caramel and finish with flaky sea salt.

Chill before slicing for clean squares (but sneak a warm bite—we won’t judge).

Note - this is a sweet dessert - you can reduce the sugar in the dough 1/4 cup if you would like