Looking for a dessert that’s guaranteed to impress? These caramel cheesecake bars are everything you’ve been dreaming of—rich, creamy, and irresistibly decadent! With a buttery cookie crust, a smooth cheesecake center, and a drizzle (or more!) of caramel on top, they’re the perfect sweet treat for any occasion. Whether you’re hosting a party, bringing dessert to a potluck, or just treating yourself, these bars are sure to be a crowd-pleaser. Let’s dive into this indulgent recipe and whip up some caramel-filled magic!
Caramel Cheesecake Bars
Indulge in the perfect combination of creamy and decadent with these caramel cheesecake bars! Featuring a buttery cookie crust, a smooth cheesecake layer, and a luscious caramel topping, these bars are a dessert lover's dream. Perfect for holidays, potlucks, or simply satisfying a sweet craving, these cheesecake bars are easy to make and impossible to resist. Each bite is a delicious balance of rich, creamy, and caramelized goodness!
Ingredients
Crust
- 3 cups pecan shortbread cookie crumbs 24 cookies from a 13-ounce package
- 2 tablespoons granulated sugar
- ½ cup salted butter melted
Cheesecake Layer
- 16 ounces cream cheese softened to room temperature
- ⅔ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅓ cup sour cream
Caramel Topping
- 13.4 ounces dulce de leche caramel
- 3 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper. Be sure you have enough parchment paper hanging over the sides of the pan to lift the caramel cheesecake bars out of the pan once cooled.
- You will make the crust by stirring together, in a medium-sized mixing bowl, the pecan shortbread cookie crumbs, granulated sugar, and melted butter.
- Press the crust mixture into an even layer in the prepared baking pan. Be sure that you pack it in as tightly as possible. Set aside.
- In a large mixing bowl with a handheld mixer on medium speed beat the softened cream cheese for 1 to 2 minutes or until smooth and fluffy.
- Add the granulated sugar to the cream cheese and beat for an additional 30 seconds to combine.
- Add the eggs and vanilla extract and mix just until fully incorporated. You do not want to beat too much air into the cheesecake batter.
- Stir the sour cream into the cream cheese mixture until you have a nice smooth cheesecake batter.
- Pour the cheesecake batter over the pecan cookie crust and smooth out the top. Tap the pan onto the counter a couple of times to release any air bubbles in your cheesecake batter. This will help to ensure you have a nice smooth cheesecake once baked.
- Bake for 40 to 45 minutes or until the cheesecake does not jiggle in the center if moved slightly.
- Turn off the oven and crack open the oven door about 1 to 2 inches. You will leave your cheesecake bars in the oven to start to slowly cool for 30 minutes. This helps prevent the top of the cheesecake from cracking.
- In a small, microwave-safe bowl, add the dulce de leche and heavy cream. Heat in the microwave for 30 to 45 seconds. Stir until smooth.
- Once you remove your cheesecake bars from the oven, spread the dulce de leche caramel sauce in an even layer over the entire top of the cheesecake.
- Allow the caramel cheesecake bars to cool on the counter for another 30 to 60 minutes before placing them into the refrigerator to chill and set completely.
- Chill your caramel cheesecake bars for at least 3 to 4 hours or up to overnight before removing them from the baking pan to slice and serve.
Notes
Make sure that the cream cheese is at room temperature so that you don’t end up with any lumps in your cheesecake filling.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bars at the lower end of the recommended baking time.
The colder the caramel cheesecake bars are, the cleaner your cuts will be when slicing. An overnight chill in the refrigerator works great, or you can place your pan of caramel cheesecake bars into the freezer for about 30 minutes to firm up the caramel to get nice clean slices.
These caramel cheesecake bars can be served chilled or at room temperature. You will need to note that the colder bars will have a firmer caramel topping. The caramel will soften slightly as it comes to room temperature.
