Indulge in the perfect fusion of creamy cheesecake and rich caramel with these decadent Caramel Swirl Cheesecake Bars. This dessert is a delightful treat that combines the smooth texture of traditional cheesecake with the luxurious flavor of golden caramel, all layered on a buttery graham cracker crust. Ideal for parties, special occasions, or even a casual sweet tooth craving, these bars are easy to serve and even easier to love. Whether you’re a seasoned baker or just starting out, this recipe provides a simple yet impressive way to wow your guests with a dessert that’s as beautiful as it is delicious.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the cheesecake filling:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 tbsp all-purpose flour
For the caramel swirl:
- ½ cup caramel sauce (store-bought or homemade)
- 1 tsp sea salt (optional, for salted caramel flavor)
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
- Make the crust by combining the graham cracker crumbs, sugar, and melted butter in a mixing bowl. Stir until the mixture resembles wet sand. Press it evenly into the bottom of the prepared pan, using the back of a spoon or a flat-bottomed glass. Bake the crust for 10 minutes, then set it aside to cool slightly.
- Prepare the cheesecake filling by beating the softened cream cheese in a large bowl until smooth and creamy, about 2 minutes. Add the sugar and beat until fully incorporated. Mix in the eggs one at a time, blending well after each addition.
- Add vanilla, sour cream, and flour to the cheesecake batter. Stir until smooth and no lumps remain. The batter should be rich and thick.
- Pour the cheesecake mixture over the baked crust and spread it out evenly with a spatula.
- Warm the caramel sauce slightly if it’s too thick to drizzle. Drop spoonfuls of caramel over the cheesecake layer and use a knife or skewer to gently swirl it into the batter, creating a marbled effect. Don’t overmix—swirls should remain distinct.
- Bake the bars in the preheated oven for 35–40 minutes, or until the center is just set and the edges look slightly puffed. The middle may jiggle slightly but should not be wet.
- Cool completely at room temperature before transferring to the refrigerator. Chill for at least 4 hours, preferably overnight, to allow the bars to firm up and develop flavor.
- Slice into squares using a sharp knife, wiping clean between cuts for neat edges. Drizzle extra caramel on top if desired, and sprinkle with a pinch of sea salt for that sweet-salty contrast.
- Store leftovers in an airtight container in the fridge for up to 5 days. These bars can also be frozen for longer storage—wrap them tightly in plastic wrap and foil, then thaw in the fridge before serving.