Salted Caramel Cheesecake Bars

This is a very simple cheesecake bar, I use only 1 block of cream cheese for the filling. I think that this is enough to satisfy my craving for cheesecake without overwhelming myself.

I find that the proportion of crust to filling is just right for this cheesecake bars;  it taste rich and the addition of salted caramel sauce makes it more decadent.  

It may not look it, but trust me, it is and watch out you may not notice that you are eating more of it than you should. 🙂

Happy Baking! 🙂

Combine crushed graham, sugar and butter and press on the bottom of baking dish, bake.  Add filling on top

add salted caramel sauce on top of cream cheese filling

Make swirls using tip of a knife. Bake until firm

Cool completely before cutting. Enjoy! 🙂

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Salted Caramel Cheesecake Bars

This is a very simple cheesecake bar, I use only 1 block of cream cheese for the filling. I think that this is enough to satisfy my craving for cheesecake without overwhelming myself.

Course Dessert, Sweets, Sweets and Desserts

Cuisine American, Japanese

Keyword caramel bars, caramel bars recipe, cheesecake bars, cheesecake bars recipe, how to make caramel bars, how to make cheesecake bars, salted caramel cheesecake bars, salted caramel cheesecake bars recipe

Servings 20 bars

Author Olive

Equipment

• Range Oven
• 8inch Baking Pan
• Aluminum Foil
• Non Stick Baking Spray
• Glass Bowl
• Cooling Rack
• Tablespoon
• Measure Cup
• Teaspoon
• Stand Mixer
• Chef Knife

Ingredients

FOR THE CRUST:

• 1 cup Graham Cracker Crumbs
• 2 tablespoons Granulated Sugar
• 3 tablespoons Butter melted

FOR THE FILLING:

• 1 pack Philadelphia Cream Cheese 8oz pack / room temperature
• ¼ cup Sugar
• 1 pc Eggs large size
• ½ cup Salted Caramel Sauce
• 2 tsp Vanilla Extract

Instructions

FOR THE CRUST:

• Preheat oven to 350°F. Coat an 8-inch baking pan with nonstick spray, line pan with foil and butter.
• Mix graham cracker crumbs and sugar in medium bowl.
• Add melted butter; stir until well mixed.
• Transfer crumb mixture to pan.
• Press evenly onto bottom of pan.
• Bake until crust is light golden, about 10 minutes.
• Cool completely on rack.

FOR THE FILLING:

• Blend cream cheese and sugar in electric mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl.
• Add egg, mixing until combined.
• Spread batter evenly over cooled crust.
• Pour salted caramel sauce on top of creamcheese mixture and using a knife, run the tip lightly on top to make swirls.
• Bake until just set in center and edges are puffed and slightly cracked, about 35 minutes.
• Transfer to rack, cool completely before cutting.
• Enjoy!