Caramel Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
10 tablespoons (141 g) melted salted butter
02 -
2 cups (200 g) crushed graham crackers (about 16-17 squares)
03 -
¼ teaspoon ground cinnamon
04 -
2 tablespoons sugar
→ Cheesecake Batter
05 -
1 cup (212 g) sugar
06 -
3 large eggs
07 -
½ cup dulce de leche
08 -
3 8-ounce blocks (681 g) softened cream cheese
09 -
⅓ cup (75 g) sour cream
10 -
2 teaspoons vanilla extract
→ Glaze
11 -
1 tablespoon heavy cream
12 -
⅔ cup dulce de leche
# Instructions:
01 -
Turn your oven on to 350°F. Line a 9×13-inch metal pan with foil or parchment so the bars are easy to pull out and slice after cooling. Spray lightly with cooking spray.
02 -
Mix together the crushed graham crackers, sugar, and cinnamon. Add in the melted butter and stir until all crumbs are moist. Press this mix firmly into the bottom of your greased pan. Bake for 10 minutes until the edges start to brown. Let it cool while prepping the cheesecake mixture.
03 -
Using a mixer (handheld or stand), blend the cream cheese, sugar, and sour cream on medium speed until smooth, about 1-2 minutes. Add the dulce de leche, mix until creamy, then stir in the vanilla and eggs just until combined. Don't overmix—keeping it light helps prevent cracks when baking!
04 -
Pour the cheesecake mixture over the cooled crust in an even layer. Bake for 30-35 minutes, just until the middle is softly set and the edges are puffed up (the center won't jiggle anymore). Let it cool all the way.
05 -
Warm the dulce de leche and cream in the microwave, stirring every 20 seconds, until it's runny enough to spread smoothly. If it feels too thick, you can stir in a little more cream to thin it out. Spread the glaze on top of the cooled cheesecake. Chill in the fridge before serving.
# Notes:
01 -
Make these a day or two ahead—they're fine in the fridge for 3 days.
02 -
Both store-bought and homemade dulce de leche work great here.
03 -
For clean slices, dip your knife in warm water and wipe after each cut.