Caramel Cheesecake Bars
Prep
20 mins
Cook
25 mins
Servings
9
Difficulty
Easy
These caramel cheesecake bars are my go to dessert whenever I need something that looks fancy but comes together in under an hour. The beauty of making them in bar form rather than a full cheesecake is that you skip all the fussy springform pan business and potential cracking drama. Plus, cream cheese brings some wonderful protein and calcium to the table, making these feel a bit more substantial than your average sweet treat. With just 25 minutes in the oven and a simple graham cracker crust base, you'll have a stunning dessert that tastes like you spent all afternoon in the kitchen.
Ella x
Ingredients
- 400 ggraham cracker crumbs(null)
- 600 ggranulated sugar(null)
- 200 gcaster sugar(null)
- 250 gunsalted butter(null)
- 4 nulllarge eggs
- 800 gcream cheese(null)
- 400 mlcaramel sauce(null)
- 10 gsea salt(null)
- 100 gfresh raspberries(null)
- 5 mlvanilla extract(null)
- 200 gall-purpose flour(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line an 18cm square baking tin with parchment paper.
- 2
In a medium bowl, mix the graham cracker crumbs, granulated sugar, and caster sugar. Add the melted butter and stir until combined.
Tip: Press the mixture into the prepared tin.
- 3
Bake for 12 minutes or until lightly golden. Leave to cool completely.
Tip: null
- 4
In a large mixing bowl, beat the eggs and cream cheese until smooth.
Tip: Add the caster sugar and vanilla extract and mix until combined.
- 5
Melt the caramel sauce in a small saucepan over low heat.
Tip: null
- 6
Pour the cheesecake mixture over the cooled graham cracker base.
Tip: Smooth the top with a spatula.
- 7
Drizzle the melted caramel sauce over the cheesecake.
Tip: null
- 8
Bake for a further 20-25 minutes or until the edges are set and the centre is slightly jiggly.
Tip: Leave to cool completely in the tin.
- 9
Cut into squares and serve with fresh raspberries and a sprinkle of sea salt.
Tip: null
Recipe Variations
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