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Salted caramel cheesecake bars — the indulgent way to end your holiday meal

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Drool-worthy salted caramel cheesecake bars, because calories don't count during the holidays, right?

Need a super-easy but oh-so-delicious dessert fit for a holiday meal? These salted caramel cheesecake bars are just the sweet thing to whip up for your family and friends to drool over.

Drool-worthy salted caramel cheesecake bars, because calories don't count during the holidays, right?
Image: Brandi Bidot/SheKnows

A simple cheesecake mixture is spread on top of a graham cracker crust, then baked and cut into bars. Serve this indulgent treat with an easy shortcut caramel sauce and a sprinkle of sea salt that brings out the wonderful flavors of this amazing dessert.

Drool-worthy salted caramel cheesecake bars, because calories don't count during the holidays, right?
Image: Brandi Bidot/SheKnows

Salted caramel cheesecake bars recipe

Yields 10

Prep time: 20 minutes | Bake time: 25 minutes | Inactive time: 1 hour | Total time: 1 hour 45 minutes

Ingredients:

For the crust

  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter

For the cheesecake filling

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup cane sugar
  • 2 whole eggs
  • 1 tablespoon pure vanilla extract

For the topping

  • Caramel sauce (I used ice cream topping)
  • Sea salt

Directions:

  1. Heat the oven to 350 degrees F, then line a baking pan with parchment paper, and spray with nonstick cooking spray.
  2. In a bowl, combine the graham cracker crumbs and the melted butter. Mix well, and press into the bottom of the baking pan.
  3. To a bowl, add the cream cheese, sugar, eggs and vanilla. Use a hand mixer to mix very well, until the cheesecake filling is smooth and creamy.
  4. Spread the cheesecake layer on top of the graham cracker crust, and bake uncovered for 22 to 25 minutes or until the cheesecake is set in the middle.
  5. Remove from the oven, and allow the cheesecake to cool for 1 hour.
  6. When cool, remove the cheesecake from the pan, and cut it into squares.
  7. Add the caramel sauce to a microwave-safe bowl, and heat for 30 seconds or until warm. Drizzle the sauce on top of the bars, and sprinkle with sea salt before serving.

More cheesecake recipes

No-bake strawberry mint cheesecake
Glittery New York-style cheesecake
Pomegranate cheesecake

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