These Caramel Cheesecake Bars have a yummy gooey caramel topping, a delicious cheesecake filling and a sweet graham cracker crust. I took the caramel cheesecake bars to a luncheon get together and everyone who tried it said it tasted delicious. The caramel kept dripping off each bar of cheesecake as I took it from the pan and placed it onto a plate. It was quite the challenge to get good pictures of the bars because of the gooey caramel, but it was worth making this sweet treat. I ate more bars than I should have because they were so good. This is a recipe you’ll want to make, so be sure to save it and pin it for later!
One kitchen item I wish I would have had while I was making the caramel was a candy thermometer. Because then I would have known exactly when the caramel reached the temperature of 225 degrees F. But since I didn’t have a candy thermometer, once I thought the caramel had boiled long enough I would drop a small amount of it in cool water to see if it would form a ball. The caramel still turned out being delicious.
Here is how to make the caramel cheesecake bars:
|Caramel Cheesecake Bars|| |
- GRAHAM CRACKER CRUST:
- 2 cups graham crackers, crushed (about 12 full-length graham crackers)
- ¼ cup sugar
- ½ cup butter, melted
- CHEESECAKE FILLING:
- 3 packages (8 oz) cream cheese
- 1½ cups sugar
- 2 teaspoons vanilla extract
- 4 eggs
- ½ cup sour cream
- CARAMEL TOPPING:
- 6 Tablespoons butter
- ½ cup brown sugar
- 1 can (14 oz) sweetened condensed milk
- 2 Tablespoons corn syrup
- 1 teaspoon vanilla extract
- To make the graham cracker crust, in a mixing bowl combine the crushed graham crackers, sugar and melted butter. Spray the bottom of a 9x13 pan with cooking spray, then press the graham cracker mixture into the pan. Set aside.
- To make the cheesecake filling, using an electric mixer beat together the cream cheese, sugar and vanilla extract until smooth and creamy. Beat in eggs one at a time. Add in the sour cream and mix until smooth.
- Pour the cream cheese mixture over the graham cracker crust in the pan. Use a spatula to smooth out. Bake for 45 minutes at 350 degrees.
- Turn off the oven, open the oven door part way and allow the cheesecake to sit in the warm oven for 15 more minutes.
- Remove from the oven and allow to cool for an hour.
- To make the caramel topping, in a saucepan over medium heat mix together the butter and brown sugar. Continue to stir until butter is melted and the brown sugar is dissolved. Stir in the sweetened condensed milk, corn syrup and vanilla extract. Bring to a boil stirring continuously.
- Place a candy thermometer in the caramel mixture and boil until the caramel reaches 225 degrees F. (Note: If you don't have a candy thermometer, then drop a small amount of caramel in a bowl of cold water. It will form a soft ball as it cools down.)
- Allow the caramel to cool in the pan for 3-5 minutes, then pour it over the cheesecake and smooth it out. Wait to serve until cooled.
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