Description
Rich and creamy cheesecake bars on a buttery graham crust, topped with smooth caramel and a pinch of sea salt for a perfectly balanced sweet and salty dessert.
Ingredients
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup sour cream (optional)
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/3 cup butter, melted
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 tsp coarse sea salt or flaky salt
Instructions
- Preheat oven to 325 °F (160 °C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper.
- Mix graham cracker crumbs with melted butter. Press into the bottom of the prepared pan to form an even crust. Set aside.
- In a large bowl, beat softened cream cheese until smooth. Add sugar and beat until incorporated. Add eggs one at a time, then mix in vanilla extract and optional sour cream until silky and smooth.
- Pour cheesecake mixture over the crust and smooth the top with a spatula.
- Bake for 25–30 minutes, until edges are set and center jiggles slightly. Remove and let cool to room temperature.
- Once cooled, pour caramel sauce evenly over the top. Sprinkle with sea salt.
- Refrigerate for at least 3 hours or overnight until fully set. Slice into bars and serve chilled.
Notes
- Use salted caramel for a stronger sweet-salty contrast.
- Top with chopped pretzels or nuts for added crunch.
- Add a swirl of peanut butter or chocolate for variation.
- Use gluten-free cookies for a gluten-free crust option.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 16g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg
