Ingredients
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 1/4 teaspoon sea salt flakes
You can substitute the graham cracker crumbs with digestive biscuits if you’re in a pinch. For a twist, add a bit of cinnamon to the base for extra warmth. My abuela always said a pinch of spice can elevate any dish!
Instructions
- Preheat your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, allowing the edges to hang over the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan, creating an even layer. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the softened cream cheese until smooth and creamy. This step always reminds me of my grandmother’s patience in ensuring every mix was just right.
- Add the sour cream, 1/2 cup sugar, eggs, and vanilla extract to the cream cheese. Beat until fully combined and smooth, about 2-3 minutes.
- Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.
- Drizzle the salted caramel sauce over the cheesecake layer, using a knife to swirl it into the batter gently.
- Bake for 30-35 minutes, or until the center is set and just slightly jiggly. The baking aroma is bound to remind you of festive family gatherings!
- Allow the bars to cool at room temperature before transferring to the refrigerator. Chill for at least 4 hours or overnight for best results.
- Before serving, sprinkle the bars with sea salt flakes for that irresistible salted caramel finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International