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Salted Caramel Cheesecake Bars


Salted Caramel Cheesecake Bars


Servings: Makes 12-16 bars depending on how you cut them, perfect for a get together or week long snack!



– 1 1/2 cups crushed graham crackers

– 3 tablespoons sugar


– 1/2 cup unsalted butter, melted

– 16 ounces cream cheese, softened

– 1/2 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract


– 1 cup salted caramel sauce (store-bought or homemade, don’t judge!)

– Coarse sea salt for sprinkling (optional, but recommended!)

Salted Caramel Cheesecake Bars new york times recipes



1.Preheat your oven to 325°F and line a 9 x 9 inch baking dish with aluminum foil or parchment paper. Leave a small overhang for easy removal.

2. Mix graham cracker crumbs, 3 tablespoons sugar and melted butter until well combined. Press this mixture firmly into the base of your prepared dish. Bake for about 10 minutes, then remove


from the oven and let cool.3. In a large bowl, beat softened cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, mixing each one completely before adding the next. Finally

mix in the vanilla extract.

4.Pour the cream cheese mixture over the cooled crust and smooth it into an even layer.

5. Drizzle salted caramel sauce evenly over cheesecake layer. Mix it into the cheesecake mixture with a knife to create a beautiful marbled look.

6.Bake for 35 to 40 minutes or until the cheesecake is set and the edges begin to brown. A slight wobble in the middle is the sign that it’s done.


7. Let the bars cool completely in the pan and then place them in the fridge for at least 3 hours (patience is a virtue here!).8. Once the bars have cooled, lift them using the excess aluminum foil and

cut them into squares. Sprinkle a pinch of coarse sea salt over the bars to enhance the salted caramel flavor.

Salted Caramel Cheesecake Bars new york times recipes

Variations and Tips:


– If you’re feeling adventurous, add some chopped nuts like pecans or walnuts to the crust for extra crunch.

– To keep it simple, especially on busier days, a pre-made cookie crust can save you some time.- Would you like to get a little festive? Replace the vanilla extract in the cheesecake with pumpkin pie

spice and you’ll have a touch of fall on your hands.

– Storage Tip: These bars can be stored in an airtight container in the refrigerator for up to 5 days, making them a fantastic make-ahead dessert. Useful, right? For a fresh, crunchy touch, simply

sprinkle with sea salt just before serving.

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