Name: Caramel Cheesecake Bars Recipe
Prep time: 140 min
Cook time: 65 min
Total time: 205 min
Ingredients: 2 cups graham cracker crumbs; 1/4 cup sugar; 1/2 cup butter (melted); 8 ounces cream cheese; 1 1/2 cups sugar; 2 teaspoons vanilla; 4 eggs; 1/2 cup sour cream; 1/2 cup brown sugar; 6 Tablespoons butter; 14 ounces sweetened condensed milk; 2 Tablespoons corn syrup; 1 teaspoon vanilla

These Caramel Cheesecake Bars are easy to make with a buttery graham cracker crust, tasty cheesecake layer and topped with soft, homemade caramel. These are the best cheesecake bars we have ever tasted and everyone always asks for the recipe!

How to make Caramel Cheesecake Bars:

Cheesecake has not always been my number one choice of dessert. I preferred a cookie or brownie over cheesecake, until I made these Caramel Cheesecake Bars.

These cheesecake bars are loaded with creamy caramel. And then add to that a thick graham cracker crust and cheesecake filling and it is a match made in heaven!

How to make Caramel Cheesecake Bars:

Preheat your oven to 350ºF

Start by making the homemade graham cracker crust. This crust is so easy to make and only requires 3 ingredients!

Graham Cracker Crust for Caramel Cheesecake Bars

In a large mixing bowl, combine graham cracker crumbs, sugar and some melted butter. Mix it together until everything is well combined then press into the bottom of a 9×13-inch baking pan sprayed with nonstick cooking spray; set aside.

They wouldn’t be Caramel Cheesecake Bars without a delicious cream cheese filling! To make the cheesecake layer, beat together cream cheese, sugar and vanilla extract until smooth.

Beat in 4 eggs, one at a time then add sour cream and mix again until smooth.

Pour the cream cheese mixture over prepared crust, smooth the top and bake for 50 minutes.

Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 more minutes. Remove the cheesecake from the oven and let cool for an hour (or less if you put it in the fridge).

How to make the caramel layer for your Cheesecake Bars:

Melted Caramel for Caramel Cheesecake Bars

To make the caramel topping, combine brown sugar and butter in a saucepan over medium heat. Stir continuously until the butter is melted and sugar is dissolved. Whisk in sweetened condensed milk, corn syrup and vanilla and bring to a boil, stirring the entire time.

Place a candy thermometer in the caramel mixture and continue to let it boil until the caramel reaches 225 degrees. If you don’t have a candy thermometer, drop a bit of caramel in cold water and it should form a small soft ball.

Remove the caramel from heat and let it cool in the saucepan for 3-5 minutes before spreading it over the cheesecake.

Smooth caramel over the top of the cheesecake and let sit until cool. (We know you are really going to love these Caramel Cheesecake Bars!)

Cut into your Caramel Cheesecake Bar squares and enjoy!

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Other Delicious Cheesecake Recipes like these Cheesecake Bars:

Serves: 16

Caramel Cheesecake Bars Recipe

4 from 4 votes

These Caramel Cheesecake Bars are so easy to throw together, and have the best flavor! We highly recommend them!

Prep Time 2 hrs 20 mins

Cook Time 1 hr 5 mins

Total Time 3 hrs 25 mins

Print Pin

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter melted

Cheesecake Filling

8 ounces cream cheese
1 1/2 cups sugar
2 teaspoons vanilla
4 eggs
1/2 cup sour cream

Caramel Topping

1/2 cup brown sugar
6 Tablespoons butter
14 ounces sweetened condensed milk
2 Tablespoons corn syrup
1 teaspoon vanilla

Instructions

Crust

Preheat oven to 350 degrees F.
In a large mixing bowl, combine graham cracker crumbs, sugar and melted butter.
Press into the bottom of a 9 x 13 inch baking dish sprayed with nonstick cooking spray; set aside.

Filling

In another mixing bowl, beat together cream cheese, sugar and vanilla until smooth.
Beat in eggs, one at a time.
Add sour cream and mix again until smooth.
Pour cream cheese mixture over prepared crust, smooth top and bake for 50 minutes.
Turn off the oven, open the door and let the cheesecake sit in the warm oven for 15 minutes.
Remove from the oven, and let cool for an hour.

Caramel Topping

Combine brown sugar and butter in a saucepan over medium heat.
Stir continuously until the butter is melted and sugar is dissolved.
Whisk in condensed milk, corn syrup and vanilla and bring to a boil, stirring continuously.
Place a candy thermometer in the caramel mixture and continue to boil until the caramel reaches 225 degrees F (or reaches soft ball stage if you don't have a thermometer. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.).
Let caramel cool in the pan for 3-5 minutes, then pour over cheesecake.
Smooth and let set until cool.
Cut into squares and serve.

Notes

You can keep these in the fridge overnight and serve the next day.

Nutrition

Calories: 411 kcal · Carbohydrates: 53 g · Protein: 5 g · Fat: 21 g · Saturated Fat: 12 g · Trans Fat: 1 g · Cholesterol: 95 mg · Sodium: 260 mg · Potassium: 169 mg · Fiber: 1 g · Sugar: 47 g · Vitamin A: 669 IU · Vitamin C: 1 mg · Calcium: 116 mg · Iron: 1 mg

Equipment

Large Mixing Bowl
9×13-inch Baking Pan
Medium Mixing Bowl
Candy Thermometer

Recipe Details

Course: Dessert

Cuisine: American

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If you love cheesecake as much as we do, try our foolproof No-Bake Cheesecake!

Questions & Reviews

Rosemary Wightman says:

Hi I made this recipe for a fund raising event it went down so well I was asked for the recipe many time Thank you for sharing your recipes

Cyd says:

Hi Rosemary. Thanks for taking the time to leave a sweet comment on the Caramel Cheesecake Bars. We are so glad that they were a success at your fund raising event. Have a terrific week!

Gert says:

Hi! Thinking of making these bars for a church bake table. Just wondering...if I refrigerate the bars overnight, will the caramel topping get too hard to cut into neat squares?

Christina says:

Hi Gert, I actually made these bars two days ago and after that long in the fridge, the caramel is still nice and soft. It’s easy to cut and makes nice delicious little squares.

Stephanie says:

What will happen if I don't wait for it to cool in the oven? Say I put it in the fridge or put it outside to cool down faster? Will if just crack?

Nathalie says:

I think I just ruined 2 cups of graham cracker crumbs, the recipe said the crumbs, sugar and butter.... then the cream cheese mixture also calls for sugar... but there is no second measurement for sugar! How much sugar is called for the graham cracker mix and how much for the cheese mixture?

Nathalie says:

The recipe is confusing, it would be better written as Crust ingredients, filling ingredients, and topping ingredients. I apologize if I am coming off as rude but I just ruined the only box of graham crackers that I had, by adding too much sugar due to your vague instructions.

Cyd says:

Hi Nathalie. Sorry you were confused with the recipe. The full recipe with the sections of the recipe broken down are there. At the top of the post we show you how it's made. But if you scroll further down in the blog post, you will see the recipe ingredient amounts and step by step instructions.

Cyd says:

The sugar measurements are all listed in the recipe.

4Narnia says:

Well I followed the directions exactly and it appears WAYYY overcooked. The entire thing is brown and cracked, and I haven’t even done the 15 minutes in the open oven yet. :(

Sue N says:

It was way over baked. The Carmel mixture was scorched ( cooked on med/low) stirred constantly and it would scorch where thermometer sat. Sadly, Won’t be making this recipe again.

Kristen says:

These bars are delicious! I turned them into a riff on Caramel DeLite Girl Scout cookies, adding toasted coconut into the caramel sauce and sprinkling mini chocolate chips in the batter, and then swirled the caramel throughout, and also added crushed cookies into the crust part.

Jessyka says:

Does the caramel crystallize when cooled. Often with brown sugar after it cools it doesn’t stay creamy and smooth

IdahoSenior says:

The crust and cheesecake layer were great. However, I had serious problems with the caramel sauce. I made it TWICE! I do have candy thermometer and at 225 (softball stage), my caramel hardened on top of the bars, it was like having a solid caramel coating. Couldn't cut the bars, eating was difficult. Are you sure you are supposed to cook to 225 degrees?

Momma Cyd says:

I'm sorry you had trouble with the caramel sauce. Soft ball stage is anywhere from 235-245 and we are only going to 225. So it shouldn't harden like that. We haven't had a problem with it.

Mitzi says:

Followed the recipe as written and they turned out delicious! You have to watch the caramel carefully, but I didn't have any problems. Candy/caramel can be fickle and maybe isn't for a beginner cook.

Gail T says:

How long do you bake the bars?

Momma Cyd says:

If you scroll down to the recipe card on the post you will see the directions. You cook the crust with the filling on top of it for 50 minutes.

Joan says:

I don't understand why some people are having trouble with this recipe. Your instructions are easy to follow. My caramel sauce came out perfectly without a candy thermometer. Thanks so much for sharing this!

Momma Cyd says:

So glad you liked these delicious caramel cheesecake bars. They are one of our favorite desserts.

Daja says:

Do I put the caramel on before I let the cheesecake chill in the refrigerator or do I put it on after I take it out the fridge?

Momma Cyd says:

You need to let the cheesecake layer cool for one hour before adding on the caramel layer.

Join The Discussion

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Rosemary Wightman says:

Hi I made this recipe for a fund raising event it went down so well I was asked for the recipe many time Thank you for sharing your recipes
Cyd says:

Hi Rosemary. Thanks for taking the time to leave a sweet comment on the Caramel Cheesecake Bars. We are so glad that they were a success at your fund raising event. Have a terrific week!
Gert says:

Hi! Thinking of making these bars for a church bake table. Just wondering...if I refrigerate the bars overnight, will the caramel topping get too hard to cut into neat squares?
Christina says:

Hi Gert, I actually made these bars two days ago and after that long in the fridge, the caramel is still nice and soft. It’s easy to cut and makes nice delicious little squares.
Stephanie says:

What will happen if I don't wait for it to cool in the oven? Say I put it in the fridge or put it outside to cool down faster? Will if just crack?
Nathalie says:

I think I just ruined 2 cups of graham cracker crumbs, the recipe said the crumbs, sugar and butter.... then the cream cheese mixture also calls for sugar... but there is no second measurement for sugar! How much sugar is called for the graham cracker mix and how much for the cheese mixture?
Nathalie says:

The recipe is confusing, it would be better written as Crust ingredients, filling ingredients, and topping ingredients. I apologize if I am coming off as rude but I just ruined the only box of graham crackers that I had, by adding too much sugar due to your vague instructions.
Cyd says:

Hi Nathalie. Sorry you were confused with the recipe. The full recipe with the sections of the recipe broken down are there. At the top of the post we show you how it's made. But if you scroll further down in the blog post, you will see the recipe ingredient amounts and step by step instructions.
Cyd says:

The sugar measurements are all listed in the recipe.
4Narnia says:

Well I followed the directions exactly and it appears WAYYY overcooked. The entire thing is brown and cracked, and I haven’t even done the 15 minutes in the open oven yet. :(
Sue N says:

It was way over baked. The Carmel mixture was scorched ( cooked on med/low) stirred constantly and it would scorch where thermometer sat. Sadly, Won’t be making this recipe again.
Kristen says:

These bars are delicious! I turned them into a riff on Caramel DeLite Girl Scout cookies, adding toasted coconut into the caramel sauce and sprinkling mini chocolate chips in the batter, and then swirled the caramel throughout, and also added crushed cookies into the crust part.
Jessyka says:

Does the caramel crystallize when cooled. Often with brown sugar after it cools it doesn’t stay creamy and smooth
IdahoSenior says:

The crust and cheesecake layer were great. However, I had serious problems with the caramel sauce. I made it TWICE! I do have candy thermometer and at 225 (softball stage), my caramel hardened on top of the bars, it was like having a solid caramel coating. Couldn't cut the bars, eating was difficult. Are you sure you are supposed to cook to 225 degrees?
Momma Cyd says:

I'm sorry you had trouble with the caramel sauce. Soft ball stage is anywhere from 235-245 and we are only going to 225. So it shouldn't harden like that. We haven't had a problem with it.
Mitzi says:

Followed the recipe as written and they turned out delicious! You have to watch the caramel carefully, but I didn't have any problems. Candy/caramel can be fickle and maybe isn't for a beginner cook.
Gail T says:

How long do you bake the bars?
Momma Cyd says:

If you scroll down to the recipe card on the post you will see the directions. You cook the crust with the filling on top of it for 50 minutes.
Joan says:

I don't understand why some people are having trouble with this recipe. Your instructions are easy to follow. My caramel sauce came out perfectly without a candy thermometer. Thanks so much for sharing this!
Momma Cyd says:

So glad you liked these delicious caramel cheesecake bars. They are one of our favorite desserts.
Daja says:

Do I put the caramel on before I let the cheesecake chill in the refrigerator or do I put it on after I take it out the fridge?
Momma Cyd says:

You need to let the cheesecake layer cool for one hour before adding on the caramel layer.

Caramel Cheesecake Bars Recipe

How to make Caramel Cheesecake Bars:

How to make Caramel Cheesecake Bars:

How to make the caramel layer for your Cheesecake Bars:

“I have so much time!” -No mom ever

Other Delicious Cheesecake Recipes like these Cheesecake Bars: