I remember the first time I pulled these bars from the oven. My kitchen was filled with the warm, toasty scent of graham cracker crust and the promise of something rich and decadent. I was searching for a dessert that felt special but didn’t require the stress of a full-sized cheesecake with a water bath. These bars are the glorious, foolproof answer. They combine a buttery, crunchy base with a luxuriously smooth cheesecake layer and a ribbon of salty-sweet caramel in every single bite. It’s the kind of treat that makes any day feel like a celebration, and it’s become my secret weapon for potlucks and family gatherings.
Why You’ll Love This Recipe
You will love this recipe because it delivers all the sophisticated flavor and creamy texture of a classic cheesecake in a fraction of the time and with none of the intimidation. There’s no special springform pan, no worrying about cracks, and they’re incredibly portable. You get that perfect contrast of textures—the crisp crust, the velvety filling, the gooey caramel—in one stunning, sliceable bar. It’s a guaranteed crowd-pleaser that lets you feel like a pastry pro with minimal effort.
Ingredients
- 2 cups (200g) graham cracker crumbs
- 1/3 cup (65g) granulated sugar
- 1/2 cup (115g) melted butter
- 16 oz (452g) full-fat cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (120ml) thick caramel sauce, plus more for topping
- 1/4 teaspoon flaky sea salt (for garnish)
Let’s talk about why these simple ingredients are non-negotiable. First, the graham cracker crumbs: I’ve tried making the crust with pre-crushed crumbs and grinding my own from whole crackers, and trust me, starting with whole crackers gives you better control over the texture and a far superior, buttery flavor. For the cream cheese, full-fat and truly room temperature are the only way to go. I take mine out at least 2 hours ahead. Using cold cream cheese was a mistake I made once, and it resulted in a lumpy filling no amount of mixing could fix. Finally, for the caramel, use a thick, high-quality sauce, not a thin ice cream topping. The thick consistency holds its layer and doesn’t seep into the crust. That pinch of flaky sea salt on top at the end? Don’t skip it; it cuts the sweetness and makes all the flavors sing.(See the next page below to continue…)