Caramel Swirl Cheesecake Bars Recipe

Indulge in the perfect blend of rich, creamy cheesecake and sweet, buttery caramel with these irresistible Caramel Swirl Cheesecake Bars. These bars are the ultimate treat for those who love a balance of sweetness, tanginess, and a velvety smooth texture.

Whether you’re planning a special occasion, a festive gathering, or just craving a luxurious dessert at home, these cheesecake bars are a crowd-pleasing option. The smooth cheesecake layer sits on a crunchy graham cracker crust and is beautifully marbled with luscious caramel sauce. Simple to make yet elegant in presentation, this dessert will quickly become a favorite in your recipe box.

Ingredients:

For the crust:
– 1 and 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted

For the cheesecake filling:
– 2 (8 oz) packages cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup sour cream
– 1 teaspoon vanilla extract

For the caramel swirl:
– 1/2 cup caramel sauce (store-bought or homemade)
– 1/4 teaspoon sea salt (optional, for salted caramel flavor)

Instructions:

  1. Preheat your oven to 325°F (163°C). Line an 8×8-inch square baking pan with parchment paper, allowing some overhang for easy removal later.
  2. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
  3. Press the crumb mixture evenly into the bottom of the prepared pan to form a firm crust. Use the back of a spoon or the bottom of a glass to press it down tightly.
  4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove and let cool while you prepare the filling.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  6. Add in the sugar and mix until well combined.
  7. Beat in the eggs, one at a time, mixing well after each addition to ensure a silky texture.
  8. Add the sour cream and vanilla extract, and mix until everything is fully incorporated and smooth.
  9. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
  10. Warm the caramel sauce slightly so it’s pourable but not too hot. Drizzle the caramel over the cheesecake layer in thin lines or swirls.
  11. Use a toothpick or knife to gently swirl the caramel into the cheesecake layer, creating a marbled effect. Avoid overmixing so you retain the beautiful swirl design.
  12. Bake the cheesecake bars for 35–40 minutes, or until the center is set but still slightly jiggly. Do not overbake as the cheesecake will continue to set as it cools.
  13. Once baked, remove the pan from the oven and allow the bars to cool at room temperature for 1 hour.
  14. Transfer the pan to the refrigerator and chill for at least 3 hours, preferably overnight, for best texture and flavor.
  15. When ready to serve, lift the cheesecake out of the pan using the parchment overhang. Cut into squares or bars using a sharp knife, wiping clean between cuts for neat edges.
  16. Optionally, drizzle additional caramel on top before serving or sprinkle with a touch of sea salt for an extra flavor punch.

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