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:
- 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.
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until the texture resembles wet sand.
- 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.
- Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove and let cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add in the sugar and mix until well combined.
- Beat in the eggs, one at a time, mixing well after each addition to ensure a silky texture.
- Add the sour cream and vanilla extract, and mix until everything is fully incorporated and smooth.
- Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
- 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.
- 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.
- 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.
- Once baked, remove the pan from the oven and allow the bars to cool at room temperature for 1 hour.
- Transfer the pan to the refrigerator and chill for at least 3 hours, preferably overnight, for best texture and flavor.
- 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.
- Optionally, drizzle additional caramel on top before serving or sprinkle with a touch of sea salt for an extra flavor punch.