Luxurious Caramel Cheesecake Bars

Helpful Notes

• For an extra-decadent dessert, drizzle additional caramel sauce over the bars just before serving.
• If you prefer a firmer texture, chill the bars overnight before slicing and serving.
• If you’re using homemade caramel sauce, make sure it’s thickened to avoid it running off the bars.

Tips from Well-Known Chefs

• Chef Tip: Make sure your cream cheese is fully softened before beating to avoid lumps in your cheesecake filling.
• Chef Tip: For a perfectly baked cheesecake, don’t overbake the bars—the center should still have a slight jiggle when you turn off the oven.
• Chef Tip: Letting the bars cool in the oven with the door ajar helps prevent cracks from forming on the surface of the cheesecake.

Perfect for Any Occasion

These Decadent Caramel Cheesecake Bars are the perfect dessert for any occasion, from holiday gatherings to casual get-togethers. The combination of rich, creamy cheesecake and sweet caramel makes them an indulgent treat that’s sure to impress. Whether you’re serving them at a party or enjoying them at home, these bars are easy to make and always a crowd-pleaser. The addition of sea salt adds a gourmet touch that elevates the flavor, making each bite a delicious balance of sweet and salty.

FAQs

Can I use a different type of crust?

Yes, you can use a different type of crust, such as a chocolate cookie crust or a shortbread crust, to add a different flavor to the bars.

How do I prevent cracks in the cheesecake?

To prevent cracks, make sure not to overbake the cheesecake bars and let them cool slowly in the oven with the door ajar.

Can I freeze these cheesecake bars?

Yes, these bars can be frozen. Wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

What’s the best way to drizzle the caramel sauce?

For a clean and even drizzle, use a squeeze bottle or a spoon to slowly pour the caramel sauce over the bars in a zigzag pattern.

How do I make homemade caramel sauce?

To make homemade caramel sauce, heat sugar in a saucepan until melted and amber in color, then slowly add butter and heavy cream, stirring until smooth.