These Caramel Cheesecake Bars are easy to make with a buttery graham cracker crust, cheesecake layer and topped with soft, homemade caramel.
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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!
Recipe Ingredient Notes
To make Caramel Cheesecake Bars, you will need the following ingredients:
Graham Cracker Crust
- Graham cracker crumbs
- Sugar
- Butter, melted
Cheesecake Filling
- Cream cheese
- Sugar
- Vanilla
- Eggs
- Sour cream
Caramel Topping
- Brown sugar
- Butter
- Sweetened condensed milk
- Corn syrup
- Vanilla
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Caramel Cheesecake Bars
Crust
- Preheat oven to 350℉.
- 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℉ (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.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
Other Delicious Cheesecake Recipes
- Restaurant Style Cheesecake
- Mini Cherry Cheesecakes
- No Bake Fluffy Blueberry Cheesecake
- Cheesecake Factory Oreo Cheesecake
- Chocolate Cheesecake
- Instant Pot Mini Cheesecakes
Caramel Cheesecake Bars Recipe
These Caramel Cheesecake Bars are easy to make with a buttery graham cracker crust, cheesecake layer and topped with soft, homemade caramel.
Serving Servings
Video
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
Cheesecake Filling
- 8 ounces cream cheese
- 1 ½ cups sugar
- 2 teaspoons vanilla
- 4 eggs
- ½ cup sour cream
Caramel Topping
- ½ cup brown sugar
- 6 Tablespoons butter
- 14 ounces sweetened condensed milk
- 2 Tablespoons corn syrup
- 1 teaspoon vanilla
Instructions
Crust
- Preheat oven to 350℉.
- 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℉ (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
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