Tessa’s Recipe Rundown
Taste: Sweet, salty, and tangy. Such a perfect combination!
Texture: The crust is thick, crunchy, and buttery while the cheesecake is insanely rich and creamy. Top it with gooey caramel and it’s HEAVEN.
Ease: Much quicker and easier than a full-sized cheesecake. Also simpler to transport and serve!
Pros: See the above. Plus, they’re delicious.
Cons: None.
Would I make this again? Absolutely.
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These Salted Caramel Cheesecake Bars are utterly drool-worthy!
As much as I love cheesecake, it can be kind of a pain to make – especially if there’s a water bath involved. Sometimes it’s a wild hunt for a pan big enough to create a water bath.
Then there’s the long baking time and even longer chilling period. It’s definitely not a recipe to make when you want an instant sweet craving satisfied.
That’s why I’m so in love with cheesecake bars.
They’re SO much easier. No water bath. Short baking time and shorter chilling time. So much easier to transport and serve.
And when you add salted caramel to the mix? Well, basically this is the perfect crowd-pleasing recipe.
I hope you’ll give these Salted Caramel Cheesecake Bars a try- maybe even as a pie alternative for Thanksgiving!
How to Make Salted Caramel Cheesecake Bars
How to Make Rich & Creamy Lump-Free Cheesecake
- Make sure all of your cream cheese is completely at room temperature. If it’s a cold day, then the cream cheese will need to sit on the counter for several hours or you may need to nuke it in the microwave until it’s completely soft.
- To ensure there are no lumps, be sure to scrape down your mixing bowl thoroughly after adding every ingredient – even if you have a beater attachment that scrapes as it goes. Scrape down the sides and especially the bottom of the bowl. Use a spatula with a pointed angle to get every little nook and cranny.
- If lumpy cheesecake is a common issue for you, try running your mixing bowl under warm water, then dry thoroughly, before mixing your cheesecake batter.
- Use high-quality bricks of full-fat cream cheese for cheesecake (not the tubs of cream cheese meant for smearing on bagels).
How to Avoid Overbaking Cheesecake
You’re looking for the edges of the cheesecake to be just slightly golden and for the top of the cheesecake to look dry. However, the key is for the center to remain slightly jiggly.
In this recipe, you’ll see that after the cheesecake has baked we turn off the oven but allow the the cheesecake to remain inside with the oven door just cracked open for 30 minutes. You can stick a wooden spoon in to keep the door open just a little. This not only helps to finish off the cheesecake baking without overcooking, but the gentle cool down also helps to prevent cracks.
However, if cracks form in this recipe, it’s no biggie. Caramel makes the best crack concealer!
Do I Have to Use Homemade Caramel?
No! Even though I love my easy caramel sauce recipe, you could easily use store-bought instead. Trader Joe’s is my favorite brand.
Use a Metal Baking Pan for Cheesecake Bars
- I highly recommend using a light-colored 8×8-inch metal pan like this one for these Salted Caramel Cheesecake Bars.
- Avoid using a glass or ceramic pan for baking cheesecake bars.
- Learn more about this in my Glass vs. Metal Baking Pans article here.
Can I Double This Salted Caramel Cheesecake Bars Recipe?
Yes! Simply double all of the ingredients and bake in a 9 by 13-inch baking pan, checking for doneness at 45 minutes.
Graham Cracker Crust Variations
This Salted Caramel Cheesecake Bars recipe calls for an easy graham cracker crust with a little added cinnamon, which I think compliments the caramel beautifully. If you don’t prefer graham crackers, or can’t find any, you can use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Please note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.
How to Perfectly Slice Cheesecake Bars
- Make sure your caramel cheesecake bars are completely chilled and then slice with a large, sharp knife.
- Avoid dragging the knife through the bars when slicing, as this is when things get messy!
- Run your knife under hot water and carefully wipe clean in between every slice.
- Add your salted caramel sauce to each slice after slicing, for the best presentation.
How to Store Caramel Cheesecake Bars
Store Salted Caramel Cheesecake Bars in an airtight container in the fridge for up to 3 days.
Can I Freeze Salted Caramel Cheesecake Bars?
Yes! The untopped bars can also be frozen for up to 1 month. Top with the caramel then allow to thaw in the fridge overnight.
More Cheesecake Recipes:
- Creme Brulee Cheesecake Bars
- Brownie Bottom Cookie Dough Cheesecake Bars
- Raspberry Lemonade Cheesecake Bars
- Pumpkin Chocolate Cheesecake Bars
- Nutella Cheesecake Bars
Salted Caramel Cheesecake Bars
Ingredients
For the crust:
- 9 (135 grams) graham crackers
- 1/4 teaspoon ground cinnamon
- 6 tablespoons (85 grams) unsalted butter, melted
For the filling:
- 16 ounces (454 grams) cream cheese, completely softened to room temperature
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup caramel sauce,
homemade or store bought - 1/4 cup (57 grams) sour cream or plain yogurt, at room temperature
- 3 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon fine sea salt
For the topping:
- 1/3 cup caramel sauce,
homemade or store bought - Flaky sea salt, for sprinkling
Instructions
Make the crust:
- Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with parchment, leaving an overhang.
- In a food processor, pulse the crackers until finely ground. Add the butter and pulse until moistened. Press the crumb mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake until fragrant, about 10 minutes. Place on a cooling rack to cool completely. Reduce oven temperature to 325°F.
Make the filling:
- In a large bowl, use an electric mixer to beat the cream cheese, sugar, and caramel until smooth and creamy, scraping down the sides and bottom of the bowl regularly. Add the sour cream, then the eggs one at a time, blending after each addition. Add in vanilla and salt and blend until just combined. Don’t over-mix.
- Spread batter evenly over cooled crust. Bake at 325°F until just set in center and edges are puffed and slightly cracked, about 40 to 45 minutes. Turn off the heat and crack the oven door and allow the cheesecake to cool in the oven for 30 minutes. Transfer to rack to let cool completely.
Make the topping:
- In microwave-safe bowl, heat caramel in 10-second intervals until melted. Spread evenly over cooled cheesecake. Refrigerate until chilled, about 4 hours or overnight.
- The cheesecake can be made and refrigerated 2 days ahead of time. Sprinkle bars with flaky sea salt before serving, if desired.
This recipe was originally published in 2020 and updated with recipe tips and information. Photos by Ashley McLaughlin.
I doubled this recipe and made a full cheesecake. It was delicious!! Perfectly sweet, so rich and creamy. Just amazing! Thanks for another great recipe!
Excellent recipe! I can’t wait to try. I’m going To put my own twist on it! I will let you know how it turns out.
Thank you,
Cristi
Love this recipe and have made it a few times the past couple of years. It is always a hit. I’m wondering if I made mini cheesecakes or cheesecakes in muffin tins, how long would I bake them for?
So happy to hear how much you love this recipe, Shaelynn! We haven’t tried this recipe in miniature size, but you’re welcome to compare the instructions from other mini cheesecake recipes, like our Mini Turtle Cheesecakes, and go from there to experiment. Good luck!