These Creamy Caramel Cheesecake Bars are the perfect combination of smooth, rich cheesecake and sweet, buttery caramel layered over a crisp graham cracker crust. Every bite melts in your mouth with a balance of tangy cream cheese and luscious caramel flavor, making them an irresistible dessert for gatherings, holidays, or whenever you’re craving something indulgent.
Why You’ll Love This Recipe
• Rich and ultra-creamy texture with a perfectly smooth filling
• Sweet caramel topping that adds a luxurious finish
• Easy-to-make crust with simple pantry ingredients
• Perfect for parties, potlucks, and family gatherings
• Can be made ahead of time for stress-free entertaining
• Easy to slice into neat, beautiful bars
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the cheesecake filling:
16 oz cream cheese, softened to room temperature
1 cup sour cream
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For the caramel topping:
1 cup soft caramel candies, unwrapped
2 tablespoons heavy cream
1/4 teaspoon sea salt (optional, for salted caramel flavor)
Directions
Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove and allow it to cool slightly.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2–3 minutes.
Add the sugar and continue mixing until fully incorporated.
Blend in the sour cream, vanilla extract, and salt. Mix until smooth.
Add the eggs one at a time, mixing on low speed just until combined. Do not overmix to prevent cracks.
Pour the cheesecake filling over the slightly cooled crust and smooth the top with a spatula.
Bake for 35–40 minutes, or until the center is set but still slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
For the caramel topping, place the caramel candies and heavy cream in a small saucepan over low heat. Stir continuously until melted and smooth.
Let the caramel cool slightly, then pour it evenly over the chilled cheesecake.
Sprinkle with sea salt if desired. Chill for another 30 minutes to set before slicing into bars.
Servings and timing
Servings: 12 bars
Preparation time: 20 minutes
Baking time: 35–40 minutes
Cooling time: 5 hours (including chilling)
Total time: Approximately 6 hours
Variations
Chocolate Caramel Cheesecake Bars
Add 1/2 cup melted semi-sweet chocolate to the cheesecake batter before baking for a chocolate-infused filling.
Nutty Caramel Bars
Sprinkle 1/3 cup chopped toasted pecans or walnuts over the caramel layer for added crunch.
Swirled Caramel Cheesecake
Reserve 1/4 cup caramel sauce and swirl it into the cheesecake batter before baking for a marbled effect.
Salted Caramel Boost
Increase sea salt to 1/2 teaspoon for a more pronounced salted caramel flavor.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the bars (without caramel topping for best texture) for up to 2 months. Wrap each bar tightly in plastic wrap and place in a freezer-safe container.
To serve after freezing, thaw overnight in the refrigerator.
These bars are best enjoyed chilled. Reheating is not recommended, as it may affect the texture.
FAQs
Can I use a different crust instead of graham crackers?
Yes, you can use crushed digestive biscuits or vanilla wafers in the same quantity for a similar texture.
How do I prevent cracks in my cheesecake bars?
Avoid overmixing the batter and do not overbake. Letting the cheesecake cool gradually in the oven also helps prevent cracking.
Can I make this recipe ahead of time?
Yes, these bars are perfect for making a day in advance since they require chilling time.
Can I use homemade caramel sauce instead of candies?
Absolutely. Use about 1 cup of thick homemade caramel sauce and pour it over the chilled cheesecake.
How do I know when the cheesecake is done baking?
The edges should be set while the center still has a slight jiggle when gently shaken.
Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for the best texture, but low-fat can be used if preferred. The texture may be slightly less rich.
What size pan works best?
A 9×9-inch square baking pan works perfectly for evenly thick bars.
Can I double this recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. The baking time may increase by 5–10 minutes.
How do I get clean slices?
Use a sharp knife dipped in warm water and wipe it clean between each cut.
Can I add extra toppings?
Yes, whipped cream, chocolate drizzle, or chopped nuts make excellent additions.
Conclusion
Creamy Caramel Cheesecake Bars are a rich, indulgent dessert that combines a buttery graham cracker crust with a velvety cheesecake filling and silky caramel topping. They are easy to prepare, perfect for special occasions, and guaranteed to impress anyone who takes a bite. Make them ahead, slice them beautifully, and enjoy every creamy, caramel-filled moment.
These Creamy Caramel Cheesecake Bars feature a buttery graham cracker crust topped with a rich, velvety cheesecake filling and finished with a smooth caramel layer. Perfectly balanced between tangy and sweet, they are an indulgent dessert ideal for holidays, gatherings, or special occasions.
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling:
16 oz cream cheese, softened
1 cup sour cream
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For the Caramel Topping:
1 cup soft caramel candies, unwrapped
2 tablespoons heavy cream
1/4 teaspoon sea salt (optional)
Instructions
Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of the prepared pan.
Bake crust for 10 minutes. Remove and cool slightly.
Beat softened cream cheese until smooth and creamy, about 2–3 minutes.
Add sugar and mix until incorporated.
Blend in sour cream, vanilla extract, and salt until smooth.
Add eggs one at a time, mixing on low speed just until combined. Do not overmix.
Pour filling over the crust and smooth the top.
Bake for 35–40 minutes, until edges are set and center is slightly jiggly.
Turn off oven, crack the door slightly, and let cool inside for 1 hour.
Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
For caramel topping, melt caramel candies and heavy cream in a saucepan over low heat, stirring until smooth.
Cool slightly, then pour over chilled cheesecake.
Sprinkle with sea salt if desired. Chill 30 minutes before slicing into bars.
Notes
Use full-fat cream cheese for the creamiest texture.
Do not overmix after adding eggs to prevent cracks.
Allow gradual cooling in the oven to reduce cracking.
Chill thoroughly before slicing for clean bars.
Dip knife in warm water and wipe clean between cuts.
