Creamy Caramel Cheesecake Bars
A quick, kid-friendly treat that combines a rich cheesecake filling with a luscious caramel topping.
Equipment
- Mixing Bowl
- Electric Mixer
- 9x13 inch Baking Dish
Ingredients
Crust
- 1.5 cups Graham cracker crumbs Crushed graham crackers can be used.
- 0.5 cup Unsalted butter Melted.
Filling
- 16 oz Cream cheese Softened, about 2 packages.
- 1 cup Granulated sugar
- 3 large Eggs At room temperature.
- 1 cup Caramel sauce Store-bought or homemade.
- 1 tbsp Vanilla bean paste For flavor enhancement.
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a greased 9x13-inch baking dish.
- Bake the crust for about 10 minutes until lightly golden. Allow to cool slightly.
- In another bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until fully incorporated.
- Add eggs one at a time, mixing well after each addition. Then mix in vanilla bean paste.
- Pour the cheesecake filling over the cooled crust and spread evenly.
- Bake for 25-30 minutes until edges are set and center has a slight jiggle. Allow to cool for 15 minutes.
- Drizzle caramel sauce over the top and refrigerate for at least 4 hours before slicing.
Notes
These bars can be served chilled or at room temperature. They can be stored in the refrigerator for up to five days or frozen for up to three months.