Caramel Cheesecake Bars Recipe

1. Line a 9×13 inch baking

1. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides, and lightly grease the parchment and any exposed pan edges. 2.

In a bowl combine the graham

In a bowl combine the graham cracker crumbs, 1/4 cup granulated sugar, 1/8 teaspoon fine sea salt, and 1/2 cup melted unsalted butter until the mixture looks like wet sand and clumps when pressed. 3. Press the crumb mixture firmly and evenly into the bottom of the prepared pan and bake at 325°F 165°C for 8 to 10 minutes until lightly fragrant, then set aside to cool slightly. 4.

In a large mixing bowl beat

In a large mixing bowl beat the softened cream cheese with 3/4 cup granulated sugar until completely smooth and creamy, scraping down the bowl as needed. 5.

Add the sour cream and vanilla

Add the sour cream and vanilla extract and beat again until silky, then mix in the all purpose flour just until combined. 6.

Beat in the eggs one at

Beat in the eggs one at a time on low speed, mixing only until each egg disappears into the batter so you do not incorporate too much air. 7.

Pour the cheesecake filling over the

Pour the cheesecake filling over the slightly cooled crust, spreading it into an even layer and tapping the pan gently on the counter to release air bubbles. 8. Warm 1 1/4 cups of the thick caramel sauce until just pourable, then drizzle it over the cheesecake layer and lightly swirl it through the top portion of the batter with a knife or offset spatula. 9.

In a separate bowl combine 1/2

In a separate bowl combine 1/2 cup all purpose flour, 1/2 cup packed light brown sugar, and 1/4 teaspoon fine sea salt, then cut in the 1/4 cup cold cubed unsalted butter until coarse crumbs form. 10. Sprinkle the crumb mixture evenly over the caramel covered cheesecake layer, covering as much of the surface as possible. 11.

Bake at 325°F 165°C for 35

Bake at 325°F 165°C for 35 to 40 minutes, or until the edges are set, the topping is golden, and the center jiggles slightly when the pan is gently shaken. 12. Cool the pan on a wire rack until it reaches room temperature, then refrigerate for at least 4 hours or overnight until the bars are completely chilled and firm. 13. Before serving warm the remaining 1/4 cup caramel sauce until pourable and drizzle it over the top of the chilled bars. 14. Use the parchment overhang to lift the slab from the pan, cut into bars with a sharp knife, wiping the blade clean between slices for neat edges.

Caramel Cheesecake Bars

How to make it