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Chocolate Caramel Cheesecake Bars Recipe

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★★★★★

4.7 from 53 reviews

These Chocolate Caramel Cheesecake Bars combine a buttery graham cracker crust with a creamy, full-fat cream cheese layer swirled with rich melted chocolate and luscious homemade salted caramel sauce. Baked to perfection with a smooth, tender texture and finished with a sprinkle of flaky sea salt, these bars are a decadent dessert perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 1 ½ cups (15 full-sheet) plain graham cracker crumbs (about 180g)
  • 6 tablespoons (85g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • ¼ teaspoon fine sea salt

For the Cheesecake Layer:

  • 24 ounces (680g / 3 standard 8-oz blocks) full-fat brick cream cheese, at room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature
  • 2 tablespoons (16g) all-purpose flour or cornstarch

For the Chocolate-Caramel Swirl:

  • 12 ounces (340g) high-quality semi-sweet or bittersweet chocolate (60–70% cocoa), finely chopped
  • 6 tablespoons (85g) unsalted butter
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon instant espresso powder (optional but recommended)
  • ¾ cup (180ml) thick, pourable homemade salted caramel sauce, warmed
  • Flaky sea salt, for finishing (e.g., Maldon)

Instructions

  1. Prepare the oven and pan: Preheat the oven to 325°F (163°C). Grease a 9×13-inch metal baking pan and line it with parchment paper, leaving an overhang on two long sides for easy lifting later.
  2. Make the crust: In a food processor, pulse graham crackers into fine crumbs. Add melted butter, sugar, and sea salt; pulse until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then cool completely on a wire rack for at least 20 minutes.
  3. Prepare the cheesecake layer: Using a stand or hand mixer, beat the cream cheese on medium speed until smooth, about 2 minutes. Add the sugar and beat for another 2 minutes until fluffy. Mix in sour cream and vanilla extract until combined. Add eggs one at a time, mixing gently until the yolk disappears after each addition. Fold in the flour just until incorporated. Pour this batter over the cooled crust and smooth the top. Refrigerate for 15 minutes to set slightly.
  4. Prepare the chocolate layer: Melt the chopped chocolate and butter together in a double boiler until smooth and glossy. Remove from heat, stir in vanilla extract and instant espresso powder if using. Let cool for 3–4 minutes until warm but not hot (95–100°F).
  5. Assemble the swirl: Warm the salted caramel sauce until fluid (around 100°F). Dollop spoonfuls of caramel over the chilled cheesecake layer, then dollop the melted chocolate mixture on top of the caramel. Using a skewer or knife, gently swirl the two to create a marbled pattern—take care not to overmix.
  6. Bake the bars: Place the cheesecake pan on a larger baking sheet to catch any spills. Bake in the preheated oven for 42–48 minutes until the edges are set and the center jiggles slightly when shaken. The internal temperature should be 150–155°F for perfect doneness.
  7. Cool and chill: Turn off the oven and crack the door open, letting the bars rest inside for 1 hour to prevent cracking. Remove from oven and allow to cool completely on a wire rack for 2–3 hours. Cover and refrigerate for at least 8 hours, ideally overnight, for full flavor development and proper texture.
  8. Serve: Use the parchment overhang to lift the chilled cheesecake out of the pan. Cut into 12–16 bars using a hot, dry knife for clean slices. Sprinkle flaky sea salt and extra caramel sauce on top before serving if desired.

Notes

  • Use full-fat brick cream cheese for optimal creaminess and structure; low-fat or Neufchâtel varieties can cause graininess or poor setting.
  • To prevent cracks, ensure all ingredients are at room temperature, bake at a true 325°F using an oven thermometer, avoid overmixing eggs, and cool the cheesecake gradually in the oven.
  • These bars improve with time and can be baked and chilled up to 3 days ahead.
  • You can freeze the unbaked crust and pre-portioned batter components separately for up to 1 month; thaw overnight before assembling and baking.
  • If you don’t have a food processor, place graham crackers in a heavy-duty plastic bag and crush them with a rolling pin until finely ground.

Keywords: Chocolate caramel cheesecake bars, cheesecake bars, chocolate cheesecake, caramel cheesecake, graham cracker crust dessert

Find it online: https://famdishes.com/chocolate-caramel-cheesecake-bars-recipe/