These salted caramel cheesecake bars are easy to make with a thick buttery graham cracker crust and salted caramel sauce swirled right into the rich cheesecake center!
Tomorrow. Tomorrow is the first day I actually get to cook in my own kitchen and I am absolutely OVER THE MOON about it. It’s about 85% complete and that’s plenty good enough for me right now because I’m just about to have a serious melt down if I can’t make something very very soon.
I’ve been sharing all of the recipes in my stash of just in case I can’t cook for some reason and still need some recipes to share repertoire and that has been great, it really has, but I actually want to eat what I’m sharing with you. Because these cheesecake bars happened over a month ago and just seeing the photos and not being able to pause in the middle of my post-writing to grab one is just about killing me.
The crust is always my favorite part of cheesecake anything ever. As long as it’s a good crust. And a good crust should be thick and buttery and salty and sweet and wonderful. All of those things are happening in this crust, trust me. And the cheesecake itself is SO easy to whip up and then you swirl it with salted caramel sauce. Tip: if you just have regular caramel sauce, use that, then sprinkle some coarse sea salt on top. Orrrrrr, make my very easy peasy all time favorite 15 minute homemade caramel sauce (<—– the better idea!)
- 12 graham cracker sheets
- ¼ cup sugar
- ½ cup butter (1 stick) melted
- 1 egg at room temperature
- ⅓ cup sugar
- 16 ounces cream cheese, softened
- 2 teaspoons vanilla
- ⅓ cup store-bought or homemade salted caramel sauce (click HERE for my simple 15 minute recipe!)
- Preheat oven to 350. Line an 8x8 inch pan with foil or parchment (I prefer the foil) and spritz with nonstick spray.
- In a blender or food processor combine the graham crackers (you may need to break them first so they'll fit), and sugar and pulse until fine crumbs form. Add the melted butter and pulse again until mixture comes together.
- Press crumb mixture into the bottom of your prepared baking pan. Bake for 5 minutes. While crust is baking, in a medium bowl combine egg, sugar, cream cheese, and vanilla and mix until smooth.
- Pour mixture over baked crust. Drop teaspoons of caramel sauce on top of the cheesecake layer, then swirl in with a knife being careful not to disturb the bottom crust layer. Bake for 20 minutes or until cheesecake is set.
- Allow to cool at room temperature for about 10-20 minutes, then transfer to the fridge to finish cooling completely. Serve drizzled with extra caramel sauce and sprinkled with coarse sea salt if desired.