Indulge in irresistible salted caramel cheesecake bars Perfect for sharing or a sweet personal treat A rich blend of flavors awaits you
Ingredients
Scale
16 oz cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup granulated sugar (for caramel)
6 tbsp unsalted butter
1/2 cup heavy cream
1/2 tsp sea salt
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
1/2 cup unsalted butter, melted
Instructions
Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until moistened.
Press the crumb mixture firmly into the bottom of a lined 9×9 inch baking dish. Bake for 10 minutes, then remove and let cool.
In a large bowl, beat the softened cream cheese and sugar until smooth. Add in the eggs one at a time, blending in between, and then add vanilla extract. Mix until creamy and fully combined.
Pour the cheesecake mixture over the cooled crust, smoothing it out evenly. Bake for about 25-30 minutes, or until the center is set but slightly jiggly.
In a medium saucepan, heat the sugar on medium heat, swirling occasionally until it melts into a golden-brown caramel. Quickly add in butter and stir until melted. Gradually pour in heavy cream while stirring. Finally, add sea salt, mix well, and remove from heat.
Once the cheesecake is done baking, remove it from the oven and let it cool for about 10 minutes. Pour the salted caramel sauce over the cheesecake, spreading it evenly.
Allow the cheesecake to cool at room temperature for another 30 minutes before transferring it to the fridge. Let it chill for a minimum of 4 hours, or overnight for the best results.
Once chilled, cut into bars and serve. Enjoy the delectable combination of flavors!
