The very first time I made these Decadent Caramel Cheesecake Bars, I remember pulling the pan from the oven and smelling that warm, buttery graham crust mingling with rich vanilla cheesecake. Later, when I poured the glossy caramel over the cooled cheesecake layer, it felt like watching a little dessert miracle unfold right in my kitchen. And once the chocolate ganache went on top, I knew I was creating something truly special. These bars became an instant favorite—indulgent, elegant, and unbelievably satisfying.
Why You’ll Love This Recipe
You’ll love this recipe because it layers everything you crave in one perfect bite: a buttery graham crust, creamy cheesecake, silky caramel, and a luscious chocolate topping. It’s the kind of dessert that looks impressive but is surprisingly simple to make, and every slice feels like a bakery-level treat.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup (115 g) melted unsalted butter
- ¼ cup granulated sugar
Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 tablespoon all-purpose flour
Caramel Layer
- 1 cup caramel sauce (store-bought or homemade)
- 2 tablespoons heavy cream
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Flaky sea salt for garnish (optional but highly recommended)
I’ve tested this recipe with both homemade and store-bought caramel, and honestly, both work beautifully as long as the caramel is soft enough to drizzle. Using sour cream in the cheesecake adds tang and silkiness, and the tablespoon of flour helps stabilize the bars so they slice perfectly. A blend of chocolate chips and cream creates the smoothest ganache—I prefer semi-sweet, but dark chocolate gives a more intense topping if you like deeper flavor.
Equipment Needed
- 8×8 or 9×9 baking pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
- Measuring cups and spoons
- Saucepan (for ganache)
- Cooling rack
- Offset spatula or spoon for spreading
I always line my pan with parchment paper and leave an overhang on the sides—this makes lifting the bars out so much easier. An electric mixer ensures the cheesecake layer becomes smooth without lumps, but a sturdy whisk can work in a pinch with warm cream cheese. A rubber spatula is essential for spreading each layer evenly, and using an offset spatula makes the ganache finish look effortlessly polished.
Step-by-Step Instructions
When I start these cheesecake bars, I always begin with the crust. I mix the graham cracker crumbs, melted butter, and sugar until they resemble wet sand, and I press the mixture firmly into my parchment-lined baking pan. The smell of the warm butter and graham crackers mixing always feels like the beginning of something comforting. I bake the crust for about 8 minutes just to set it—it should look slightly golden but not browned. Then I let it cool while preparing the cheesecake layer.(See the next page below to continue…)