Caramel Cheesecake Bars

A luscious dessert featuring a buttery crust, silky cheesecake layer, and a decadent caramel topping. I love how they combine creamy, tangy, and sweet in every bite—easy to serve and perfect for sharing.

Why You’ll Love This Recipe

I adore how these bars deliver all the flavor of cheesecake without slicing a whole cake. The fudgy base supports a rich, smooth layer of cheesecake, finished with drizzles of luxurious caramel. They’re simple to make yet feel indulgent—ideal for parties or a cozy treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Brown sugar

• Unsalted butter, melted

• Cream cheese, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream

• Caramel sauce (homemade or store-bought)

• A pinch of salt

directions

1. Preheat oven and line a baking pan with parchment paper, leaving overhang.

2. Mix flour, brown sugar, melted butter, and a pinch of salt until it forms a crumbly dough.

3. Press the mixture evenly into the bottom of the pan to form the crust.

4. Bake the crust for a few minutes until set and slightly golden, then remove to cool.

5. Beat cream cheese with granulated sugar until smooth.

6. Add eggs one at a time, then stir in vanilla and sour cream until fully combined.

7. Pour the cheesecake filling over the cooled crust and smooth the top.

8. Bake until the edges are set and the center is slightly jiggly.

9. Allow bars to cool at room temperature, then chill for at least 2 hours.

10. Before serving, drizzle caramel sauce generously over the chilled bars.

11. Use parchment overhang to lift bars out of the pan, slice into squares, and enjoy.

Servings and timing

These bars yield about 16 squares.

• Prep: 15 minutes

• Bake: 30–35 minutes

• Chill: Minimum 2 hours (overnight is even better)
  Total time is roughly 2.5 to 3 hours, including chilling.

Variations

• I swirl the caramel into the cheesecake layer before baking for rippled beauty.

• I fold in chopped pecans or walnuts for texture and a nutty crunch.

• I sometimes top with sea salt flakes to balance sweetness.

• I swap caramel drizzle with salted caramel whipped cream for a light twist.

storage/reheating

I store leftover bars in an airtight container in the fridge for up to 4 days. For a bit of warmth, I serve them at room temperature or briefly warm individual squares—just 10 seconds in the microwave helps soften without melting the caramel completely.

FAQs

Can I freeze these bars?

Yes—I freeze well-wrapped bars for up to 2 months. I thaw in the fridge overnight before serving.

Do I need to use parchment paper?

I find it makes lifting the bars effortless and keeps clean edges—highly recommended.

Can I use Greek yogurt instead of sour cream?

Absolutely. I swap them in equal amounts—the texture remains creamy and tangy.

Is there a gluten-free option?

Yes. I use a gluten-free flour blend for the crust with good results—texture is slightly different but still delicious.

Can I make caramel from scratch?

Yes—homemade caramel warms the bars with deeper flavor. I let it cool slightly before drizzling to prevent it from sinking in.

Conclusion

These Caramel Cheesecake Bars are one of my favorite make‑ahead treats—they’re rich, easy to slice, and perfect for sharing. From the crisp crust to the creamy filling and sweet caramel finish, every bite feels like a mini indulgence. I hope they become a cherished dessert in my kitchen—and yours.