Go Back
–+ servings
Creamy caramel cheesecake bars topped with a rich caramel drizzle.

Creamy Caramel Cheesecake Bars

Creamy Caramel Cheesecake Bars are rich, silky, and comforting, featuring a buttery graham crust, smooth cream cheese filling, and a drizzle of caramel.
No ratings yet
Print Pin
Course: Dessert
Cuisine: American
Keyword: Caramel, Creamy, Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings

Equipment

  • 9x9 inch Baking Pan
  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Wire Rack

Ingredients

Crust Ingredients

  • 2 cups Graham cracker crumbs
  • 1/3 cup Granulated sugar
  • 1/2 cup Melted butter

Filling Ingredients

  • 16 oz Cream cheese, softened At room temperature
  • 1 cup Heavy cream Cold or room temperature
  • 3/4 cup Brown sugar, packed
  • 3 large Eggs Room temperature
  • 1 tsp Vanilla extract
  • 1 cup Caramel sauce Store-bought or homemade, room temperature for drizzling

Instructions

  • Preheat the oven to 325°F (163°C). Grease a 9x9 inch baking pan lightly with butter or nonstick spray and set aside.
  • In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan to form the crust.
  • In a large mixing bowl, beat the softened cream cheese and brown sugar together with an electric mixer on medium speed until smooth and creamy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mix until combined.
  • Fold in the heavy cream gently by hand with a spatula until fully incorporated.
  • Pour the cheesecake batter over the prepared crust, spreading it into an even layer with a spatula. Tap the pan gently on the counter to release any air bubbles.
  • Bake for 25-30 minutes or until the center is mostly set but still slightly jiggly. A toothpick inserted near the center should come out with a few moist crumbs.
  • Remove from the oven and let the cheesecake cool to room temperature on a wire rack. Drizzle the top evenly with caramel sauce.
  • Chill in the refrigerator for at least 2 hours before cutting into bars.

Notes

For a salted caramel twist, sprinkle flaky sea salt on the caramel after drizzling. Store in an airtight container in the fridge for up to 4 days.