Salted Caramel Cheesecake Bars combine a rich, creamy vanilla cheesecake with silky homemade salted caramel. This sweet-and-salty dessert is simple to make but impressive to serve.

If you love salted caramel, these cheesecake bars are a must-try: creamy, tender, and swirled with decadent caramel.

These Cheesecake Bars Are…

• Swirled throughout with homemade salted caramel
• Rich, smooth, and velvety in texture
• Baked in a 9×9-inch square pan — no water bath required
• Done baking in about 30–35 minutes
• Great for sharing at parties and potlucks

Graham Cracker Crust

The crust is a classic graham cracker base, though you can swap in vanilla wafers or gingersnaps for a different flavor profile. Combine graham cracker crumbs with a bit of sugar and melted butter until the mixture holds together, press it into a parchment-lined 9×9 pan, and prebake for 8 minutes.

Baker’s Tip: Crumple a sheet of parchment before lining the pan. This helps it sit snugly against the pan so you can press in the crust and add the filling without it slipping.

For a warm, spiced twist, use gingersnap crumbs instead of graham crackers. The ginger spice pairs beautifully with the salted caramel and vanilla cheesecake.

Easy Vanilla Cheesecake Filling

The cheesecake filling is straightforward and made with just six main ingredients: full-fat cream cheese, sugar, cornstarch (to help prevent cracking), sour cream for extra creaminess, vanilla for flavor, and eggs for structure. Because this is baked in a square pan, you don’t need a water bath, and baking time is significantly shorter than a traditional springform cheesecake.

Swirling the Salted Caramel Sauce

Make a batch of salted caramel ahead of time and let it cool so it thickens slightly before swirling. A chilled caramel can be warmed briefly to pour easily. To incorporate the caramel throughout the bars, pour half the batter over the prebaked crust, drizzle caramel over it, and swirl with a butterknife. Add the remaining batter, drizzle more caramel, and swirl again so every bite has caramel ribbons.

If you want a stronger caramel presence, drizzle extra caramel over the bars after they’re chilled and sprinkle with a touch of coarse sea salt for contrast.

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Let’s get baking!

Salted Caramel Cheesecake Bars

Yield:
9 bars

Prep Time:
30 minutes

Cook Time:
43 minutes

Additional Time:
4 hours

Total Time:
5 hours 13 minutes

Salted Caramel Cheesecake Bars combine rich cheesecake with silky salted caramel for a simple yet elegant dessert.

Ingredients

• 1 recipe of my Salted Caramel Sauce, cooled completely

Crust:

• 1 and ½ cups (149g) graham cracker crumbs
• 2 tablespoons granulated sugar
• ¼ cup (57g) salted butter, melted

Cheesecake:

• 2 (8-ounce) packages (16 oz) full-fat cream cheese, room temperature
• ¾ cup (149g) granulated sugar
• 1 tablespoon cornstarch
• ¾ cup (170g) sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 1 large egg yolk, room temperature
• ½ cup (120ml) salted caramel sauce, for swirling

Optional Toppings:

• Extra salted caramel sauce
• Coarse sea salt

Instructions

For the Crust:

1. Preheat oven to 350° F. Line a 9×9-inch square pan with parchment paper and spray with nonstick spray.
2. Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan.
3. Bake the crust for 8 minutes and set aside to cool.

For the Salted Caramel Cheesecake Bars:

1. In a large bowl, beat the cream cheese on low until smooth and creamy.
2. Add sugar and cornstarch; beat on low until fully combined and smooth.
3. Scrape the bowl, add sour cream and vanilla, and beat until smooth.
4. Add eggs and yolk one at a time, beating slowly until just combined. Do not overbeat.
5. Pour half the batter over the cooled crust. Drizzle ¼ cup caramel over the batter and swirl with a butterknife.
6. Pour remaining batter on top, drizzle another ¼ cup caramel, and swirl again.
7. Bake for 30–35 minutes. The edges should be set and the center should jiggle slightly.
8. Remove from oven and cool completely on a rack.
9. Loosely cover with plastic wrap and refrigerate until firm, about 4 hours or overnight. Slice and serve. Top with extra caramel and a sprinkle of coarse sea salt if desired.

Notes

1. Storage: Keep bars refrigerated in an airtight container for up to 5 days.
2. Freezing: Freeze bars (without caramel topping) in an airtight container for 2–3 months. Thaw overnight in the refrigerator.
3. Make Ahead: Salted caramel can be made ahead and stored in the fridge; reheat briefly to pour. The crust can be prepared and baked a day ahead and stored until ready to assemble.
4. Caramel Options: Use your favorite salted caramel recipe. Both dry- and wet-sugar methods work well—choose based on preference.

BON APPÉTIT!

Love, Dedra

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