Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt
If you can’t find graham crackers, digestive biscuits make a great alternative. You can also play with flavors by adding a touch of cinnamon to the crust for an extra layer of warmth.
Instructions
- Preheat your oven to 325°F (163°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake the crust for 10 minutes, then remove from the oven and let it cool slightly while you prepare the cheesecake layer.
- In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. Add the vanilla extract and mix until combined.
- Beat in the eggs one at a time, mixing just until incorporated. Over-mixing can lead to cracks in the cheesecake.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
- Drizzle the caramel sauce over the cheesecake layer and use a knife to create swirls. Sprinkle the sea salt evenly over the top.
- Bake for 35-40 minutes, or until the center is set and the edges are lightly golden.
- Allow the bars to cool to room temperature, then refrigerate for at least 3 hours or until fully chilled.
- Once set, lift the cheesecake out of the pan using the parchment overhang. Slice into bars and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International