Caramel Cheesecake Bars (Print Version)
# Ingredients:
→ For the Crust
01 -
2 cups crushed graham crackers
02 -
1/3 cup granulated sugar
03 -
1/2 cup of melted unsalted butter
→ For the Cheesecake
04 -
2 softened 8-ounce packages of cream cheese
05 -
2/3 cup regular sugar
06 -
2 large eggs
07 -
1 teaspoon of pure vanilla extract
→ For the Topping
08 -
1 can of dulce de leche (13.4 ounces)
09 -
A small sprinkle of sea salt, optional
10 -
1/2 cup of chopped nuts like pecans or walnuts, optional
# Instructions:
01 -
Set your oven to 350°F (175°C). Line a 9x13-inch baking pan with a sheet of parchment paper, leaving some extra on the sides to make lifting the bars out easy later.
02 -
In a medium bowl, stir together the graham cracker crumbs, 1/3 cup sugar, and melted butter until combined. Press it tightly into the bottom of your prepared pan. Bake for about 8 minutes, then take it out to cool a little.
03 -
Using an electric mixer, blend the cream cheese and 2/3 cup sugar until smooth and creamy. Add the eggs one at a time, mixing well each time. Lastly, mix in the vanilla.
04 -
Spread the cheesecake mixture evenly over the slightly cooled crust. Bake for 25 to 30 minutes, until the center is mostly set but has a slight jiggle. Let it cool completely once done.
05 -
Spread the dulce de leche on the fully cooled cheesecake layer. If it’s too thick to spread, microwave it briefly for around 20 seconds. If you’re using sea salt or nuts, sprinkle them on top.
06 -
Put the cheesecake in the fridge for at least three hours or leave it chilling overnight so it sets. Use the parchment paper to carefully lift it out, cut it into squares, and serve cold.
# Notes:
01 -
Keep these bars in the fridge until you’re ready to serve for the best texture and flavor.