Caramel Cheesecake Bars (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups of ground graham crackers
02 -
1/3 cup of sugar
03 -
1/2 cup of melted unsalted butter
→ For the Cheesecake
04 -
2 bricks (8 oz each) of softened cream cheese
05 -
2/3 cup of sugar
06 -
2 large eggs
07 -
1 tsp of vanilla extract
→ For the Topping
08 -
1 can (13.4 oz) of dulce de leche
09 -
Small pinch of sea salt (optional for added flavor)
10 -
1/2 cup of pecans or walnuts, chopped (optional garnish)
# Instructions:
01 -
Set your oven to 350°F (175°C). Line a 9x13-inch pan with parchment so there’s extra hanging off for easy lifting.
02 -
In a medium bowl, stir together graham cracker crumbs, sugar, and the melted butter. Push this crumbly mix down firmly in the bottom of your pan. Bake for 8 minutes and then let it cool down a little.
03 -
Use an electric beater to combine cream cheese and sugar until velvety smooth. Add the eggs one by one, beating well each time. Mix in the vanilla extract.
04 -
Pour the cheesecake mix over the cooled crust, spreading it out evenly. Bake for 25 to 30 minutes until it’s set and only a tiny bit wobbly in the center. Let it cool completely once it’s out of the oven.
05 -
Spread the dulce de leche on top of the cooled cheesecake layer. If it’s tricky to spread, pop it in the microwave for 20 seconds to make it easier. If you like, sprinkle sea salt and nuts over the top.
06 -
Chill the cheesecake in your fridge for at least 3 hours—or overnight if you’ve got time. Use the parchment edges to pull it out of the pan, slice it into bars, and serve cold.
# Notes:
01 -
For the best flavor and texture, make sure these bars are thoroughly chilled before eating.