Caramel Cheesecake Bars Bliss

This caramel cheesecake bar recipe transforms ordinary gatherings into memorable occasions with its perfect balance of buttery graham cracker crust, creamy cheesecake filling, and homemade caramel topping. The three distinct layers create a dessert that looks impressive but requires simple techniques anyone can master.

I first made these bars for my sister's birthday when she requested "something with caramel" and they've become our family's most requested dessert. The homemade caramel alone has converted even the most dedicated store bought caramel fans in my household.

Ingredients

• Graham Cracker Crust: 2 cups graham cracker crumbs – freshest flavor comes from crushing your own rather than using prepackaged crumbs
• ¼ cup sugar: balances the slight bitterness in graham crackers
• ½ cup butter melted: unsalted preferred for better control of saltiness

• Cheesecake Filling: 8 ounces cream cheese – full fat provides the richest texture, must be room temperature
• 1 ½ cups sugar: creates silky smooth texture without graininess
• 2 teaspoons vanilla: use pure extract for best flavor
• 4 eggs: must be room temperature to prevent lumps
• ½ cup sour cream: adds tanginess that balances the sweetness

• Caramel Topping: ½ cup brown sugar – dark brown provides deeper flavor than light
• 6 Tablespoons butter: European style with higher butterfat creates richer caramel
• 14 ounces sweetened condensed milk: creates foolproof caramel that won't crystallize
• 2 Tablespoons corn syrup: prevents sugar crystallization for smooth caramel
• 1 teaspoon vanilla: adds complexity to caramel flavor

Step-by-Step Instructions

Prepare the Crust:

Preheat your oven to exactly 350℉. Ovens often run hot or cold so an oven thermometer ensures perfect temperature. Combine graham cracker crumbs with sugar in a large bowl then pour in melted butter gradually while stirring. The mixture should resemble wet sand and hold together when pressed between your fingers. Transfer to a 9x13 baking dish sprayed thoroughly with nonstick spray pressing firmly and evenly across the bottom using the flat bottom of a measuring cup for best compaction.

Create the Filling:

Beat cream cheese until completely smooth before adding any other ingredients about 2 minutes on medium speed. Add sugar and vanilla continuing to beat until the mixture lightens in both color and texture. Add eggs one at a time allowing each to fully incorporate before adding the next scraping down the bowl after each addition. Fold in sour cream with gentle strokes until just combined overmixing creates air bubbles that can crack the surface during baking. Pour this silky mixture over your prepared crust and gently tap the pan on the counter to remove any air bubbles.

Perfect Baking Technique:

Bake for exactly 50 minutes until the edges are set but the center still has a slight wobble when gently shaken. The gradual cooling process prevents cracks so turn off the oven open the door halfway and allow the cheesecake to rest in the cooling oven for 15 minutes. This gentle temperature transition prevents the dramatic shrinking that causes cracks. Remove and cool at room temperature for a full hour before adding caramel.

Craft the Caramel:

Combine brown sugar and butter in a heavy bottomed medium saucepan over medium heat stirring constantly with a heatproof spatula. Once butter melts and sugar dissolves the mixture will become smooth and glossy. Whisk in condensed milk corn syrup and vanilla in a steady stream creating a uniform mixture. Bring to a controlled boil while stirring continuously to prevent scorching. Monitor the temperature with a candy thermometer until it reaches exactly 225℉ or soft ball stage which typically takes 8 to 10 minutes. The caramel will darken slightly and thicken enough to coat the back of a spoon.

Finishing Touches:

Allow caramel to cool briefly in the pan for 3 to 5 minutes which thickens it slightly for easier spreading. Pour warm caramel over the cooled cheesecake layer using an offset spatula to spread it into an even layer. Let the entire dessert cool completely at room temperature before refrigerating for at least 2 hours or preferably overnight. Cut into squares using a knife dipped in hot water and wiped clean between cuts for the cleanest edges.

Pin it

The sweetened condensed milk is truly the secret weapon in this caramel recipe. I discovered this technique after numerous failed attempts at traditional caramel that always seemed to crystallize or burn. My grandmother actually taught me this foolproof method which she learned during World War II when butter and sugar were rationed but canned goods were more accessible.

Storage Success

These cheesecake bars actually improve with time as the flavors meld together in the refrigerator. Store them in an airtight container with parchment between layers to prevent sticking. They'll keep perfectly for up to five days refrigerated though they rarely last that long in my household. For longer storage individually wrap portions in plastic wrap then aluminum foil before freezing. Thaw overnight in the refrigerator for best texture restoration.

Troubleshooting Tips

If your cheesecake layer cracks don't panic! The caramel topping will cover any imperfections making this one of the most forgiving cheesecake recipes. For crack prevention ensure all dairy ingredients are truly at room temperature before beginning approximately 1 hour on the counter. The gentle cooling process with the oven door ajar is also crucial as sudden temperature changes cause contraction and cracking.

Creative Variations

Transform these bars into a salted caramel version by sprinkling flaky sea salt over the caramel while still warm. For chocolate lovers melt 1 cup of semisweet chocolate chips and drizzle over the set caramel for a triple layer effect. During fall substitute graham crackers with gingersnap cookies in the crust and add ½ teaspoon of cinnamon to the filling for a seasonal twist that pairs beautifully with the caramel notes.

Frequently Asked Questions

→ What type of graham crackers should I use for the crust?

Plain graham crackers work best, but you can use flavored ones like honey or cinnamon for a twist.

→ Can I use store-bought caramel instead of making it?

Yes, you can use pre-made caramel, but homemade caramel gives the bars a richer flavor.

→ How should I store the cheesecake bars?

Store them in an airtight container in the refrigerator for up to 5 days.

→ What’s the best way to cut the bars neatly?

Use a sharp knife dipped in warm water and wipe it clean between cuts.

→ Can I freeze the cheesecake bars?

Yes, freeze them in a sealed container for up to 3 months. Thaw overnight in the fridge before serving.