Caramel Swirl Cheesecake Bars 🍮🍯
Creamy cheesecake meets gooey caramel swirls in a buttery graham cracker crust—easy to make and impossible to resist!
Ingredients (Makes 16 bars)
For the Crust:
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1 ½ cups (150g) graham cracker crumbs
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6 tbsp (85g) unsalted butter, melted
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2 tbsp brown sugar
For the Cheesecake Filling:
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16 oz (450g) cream cheese, softened
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½ cup (100g) granulated sugar
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2 large eggs, room temperature
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1 tsp vanilla extract
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½ cup (120g) sour cream
For the Caramel Swirl:
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½ cup caramel sauce (store-bought or homemade)
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¼ tsp sea salt (optional, for salted caramel)
Instructions
1. Prep the Crust
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Preheat oven to 325°F (160°C). Line an 8×8″ pan with parchment paper.
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Mix graham crumbs, melted butter, and sugar. Press firmly into the pan.
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Bake for 10 mins, then cool slightly.
2. Make the Filling
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Beat cream cheese and sugar until smooth.
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Add eggs one at a time, then vanilla and sour cream.
3. Assemble & Swirl
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Pour filling over the crust. Drop spoonfuls of caramel sauce on top.
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Use a knife to swirl gently—don’t overmix!
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Sprinkle with sea salt (if using).
4. Bake & Chill
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Bake for 30–35 mins until edges are set but center jiggles slightly.
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Cool to room temp, then refrigerate 4+ hours (overnight best).
5. Slice & Serve
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Lift bars out using parchment. Drizzle with extra caramel!
Tips for Success
✔ Room temp ingredients prevent lumps in the filling.
✔ Homemade caramel? Simmer 1 cup sugar + ¼ cup water until amber, then whisk in ½ cup heavy cream + 2 tbsp butter.
✔ Clean cuts: Dip knife in hot water before slicing.
Why You’ll Love These
✅ Rich, creamy, and decadent—like cheesecake meets candy bar.
✅ No water bath needed (unlike traditional cheesecake).
✅ Perfect for parties or gifting in cute boxes.
Storage: Keep refrigerated for 5 days or freeze for 1 month.
Want chocolate caramel? Add ¼ cup cocoa powder to the filling! 🍫
Need a lighter version? Use reduced-fat cream cheese and Greek yogurt. 😊